I made Pumpkin Caramel cookies so insanely chewy and studded with toffee that I keep pretending they’re for guests.

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I’m obsessed with these Toffee Crunch Pumpkin Cookies. I love how the pumpkin caramel hits first, sticky and sweet, then the toffee bits snap through the chew.

They’re not fussy, just soft and ridiculously tender, like Melt-in-your-mouth Pumpkin Cookies I keep trying to copy and failing until now. I adore how brown sugar and pumpkin meet caramel notes without pretending to be fancy.

But seriously, one bite makes me stop whatever I’m doing. I crave them for breakfast, snack, midnight raids.

Soft caramel bits and toffee bits are tiny explosions of joy. I keep sneaking second helpings every single time.

Ingredients

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All purpose flour: The cookie backbone, gives chew and structure so they don’t fall apart.
Baking powder: Basically lightens things up so cookies aren’t brick-like and stay fluffy.
Baking soda: Helps spread and browns edges for that slightly crisp rim you want.
Kosher salt: Brings out sweetness and balances the pumpkin and caramel notes.
Ground cinnamon: Warm, cozy spice — it’s the pumpkin cookie signature you expect.
Ground ginger: Adds a gentle zing that keeps the spice from being one-note.
Ground nutmeg: Subtle warmth and aroma, like fall in a bite.
Ground cloves: Tiny pop of depth, don’t worry it won’t dominate.
Unsalted butter: Richness and tender crumb, so the cookies feel homemade and buttery.
Granulated sugar: Gives crisp edges and straightforward sweetness you’ll recognize.
Light brown sugar: Adds molassesy moisture and chewiness, basically cookie glue.
Pumpkin puree: Moisture, pumpkin flavor, and that soft, cakey texture you want.
Egg: Binds everything together and adds a little lift and richness.
Vanilla extract: Rounds flavors and makes everything taste a bit more homey.
Toffee bits: Crunchy, sweet shards that give satisfying texture and caramel notes.
Caramel bits: Gooey caramel pockets, plus extra chew and little sweet surprises.
Chopped pecans or walnuts (optional): Plus nutty crunch and a slightly bitter counterpoint.

Ingredient Quantities

2 1/4 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

3/4 cup unsalted butter, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 cup canned pumpkin puree (not pumpkin pie filling)

1 large egg

1 teaspoon vanilla extract

1 cup toffee bits (like Heath)

1/2 cup soft caramel bits or chopped soft caramels

Optional 1/2 cup chopped pecans or walnuts

How to Make this

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1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats and set aside.

2. Whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon kosher salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves in a bowl. Set dry mix aside.

3. In a large bowl beat 3/4 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until creamy and a little fluffy, about 2 to 3 minutes. Scrape sides because sugar likes to hide.

4. Add 1 cup canned pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract to the butter mixture and beat until combined. It might look slightly loose, that’s fine.

5. Gradually add the dry ingredients into the wet, mixing until just combined. Do not overmix or the cookies get tough.

6. Fold in 1 cup toffee bits, 1/2 cup soft caramel bits or chopped soft caramels, and if using, 1/2 cup chopped pecans or walnuts. Save a few toffee bits to press on top before baking if you want a prettier cookie.

7. For best texture chill the dough for 20 to 30 minutes if your kitchen is warm. Chilling helps hold shape and keeps caramel from fully melting away. If short on time you can bake right away.

8. Scoop dough by heaping tablespoons or a small cookie scoop onto prepared sheets spaced about 2 inches apart. Gently press any loose caramel pieces into the tops.

9. Bake 10 to 13 minutes until edges are set and centers still look soft. They will continue to set as they cool. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.

10. Store cooled cookies in an airtight container at room temperature up to 4 days, or freeze for longer. If cookies get soft from the caramel you can pop them in the fridge briefly to firm up before serving.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. 2 baking sheets (lined with parchment paper or silicone mats)
3. Mixing bowls (one large, one medium)
4. Whisk for dry ingredients
5. Electric mixer or sturdy wooden spoon for creaming butter and sugars
6. Rubber spatula for scraping bowls and folding in mix-ins
7. Measuring cups and spoons
8. Cookie scoop or heaping tablespoon and a spoon for leveling
9. Wire cooling rack
10. Small bowl or container for chilling dough if needed

FAQ

Q: Can I use fresh pumpkin instead of canned pumpkin puree? A: Yes, you can, but make sure it’s cooked and pureed smooth. Roast or steam the pumpkin, then drain any excess water and puree. You want the same thickness as canned puree so the dough isn’t too wet.

Q: My dough seems too soft or too sticky. What should I do? A: If it’s too sticky, chill the dough in the fridge for 20 to 30 minutes so it firms up and is easier to scoop. If it still feels too wet, add a tablespoon of flour at a time until it’s scoopable. Don’t add too much or cookies will be dry.

Q: Can I swap the toffee or caramel bits for something else? A: Totally. Chocolate chips, butterscotch chips, or chopped chocolate bars work great. If you leave out the caramel bits, consider adding a tablespoon of milk or an extra tablespoon of pumpkin to keep the texture soft.

Q: How do I get the cookies to stay soft and not spread too much? A: Chill the dough before baking, and use parchment paper or a silicone mat. Bake at the recipe temperature and watch closely; pull them out when edges are set but centers still soft. They’ll firm up as they cool and stay chewy.

Q: Can I freeze the dough or baked cookies? A: Yes. Scoop the dough onto a tray, freeze until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen adding a minute or two to the bake time. Baked cookies freeze well too; thaw at room temp.

Q: Any tips to prevent the toffee or caramel from melting into a greasy mess? A: Toss toffee and caramel bits in a teaspoon of flour before folding them in. Also fold them in gently at the end so they stay distributed and don’t sink into the dough while baking.

Toffee Crunch Pumpkin Cookies Recipe Substitutions and Variations

All purpose flour: swap with a 1-to-1 gluten free baking blend, measure the same. If you use almond flour, use 1 3/4 cup and chill the dough a bit longer, it will be more fragile but tasty.
Unsalted butter: use equal parts vegan stick margarine or coconut oil, solid and slightly chilled for coconut oil. If you use oil only, reduce pumpkin by 2-3 tablespoons so cookies don’t spread too much.
Granulated or light brown sugar: replace with coconut sugar cup for cup for a deeper caramel note, or use 3/4 cup maple syrup but cut pumpkin by 3 tablespoons and reduce oven temp by 25 degrees F for a slightly softer, chewier cookie.
Toffee bits: swap with chopped chocolate chips plus a few crushed shortbread cookies for crunch, or use chopped toasted pecans and a sprinkle of flaky sea salt if you want no candy at all.

Pro Tips

1. Chill the dough at least 20 to 30 minutes if your kitchen is warm, or even longer if you can. It helps the cookies hold their shape and stops the caramel from turning into a greasy puddle. If you’re in a rush, toss the dough into the freezer for 10 minutes instead.

2. Keep the caramel bits from disappearing by freezing them for 15 minutes before folding in, and save some to press on top right before baking. If a caramel blob oozes out, you can gently press it back into the warm cookie with the back of a spoon while it’s on the baking sheet.

3. Measure flour the right way: spoon it into the cup and level it off instead of scooping. Too much flour makes these cookies dry and cakey, and too little makes them spread like pancakes.

4. Watch bake time, not just the clock. Take them out when edges are set but centers still look soft, then let them cool 5 minutes on the sheet. They’ll finish setting off the heat and stay chewier that way. If they get too soft from the caramel after cooling, a short chill in the fridge firms them up without wrecking the texture.

Toffee Crunch Pumpkin Cookies Recipe

Recipe by Sarah level

0.0 from 0 votes

I made Pumpkin Caramel cookies so insanely chewy and studded with toffee that I keep pretending they're for guests.

Servings

servings

Calories

202

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. 2 baking sheets (lined with parchment paper or silicone mats)
3. Mixing bowls (one large, one medium)
4. Whisk for dry ingredients
5. Electric mixer or sturdy wooden spoon for creaming butter and sugars
6. Rubber spatula for scraping bowls and folding in mix-ins
7. Measuring cups and spoons
8. Cookie scoop or heaping tablespoon and a spoon for leveling
9. Wire cooling rack
10. Small bowl or container for chilling dough if needed

Ingredients

2 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 cup canned pumpkin puree (not pumpkin pie filling)
1 large egg
1 teaspoon vanilla extract
1 cup toffee bits (like Heath)
1/2 cup soft caramel bits or chopped soft caramels
Optional 1/2 cup chopped pecans or walnuts

Directions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats and set aside.
Whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon kosher salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves in a bowl. Set dry mix aside.
In a large bowl beat 3/4 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until creamy and a little fluffy, about 2 to 3 minutes. Scrape sides because sugar likes to hide.
Add 1 cup canned pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract to the butter mixture and beat until combined. It might look slightly loose, that's fine.
Gradually add the dry ingredients into the wet, mixing until just combined. Do not overmix or the cookies get tough.
Fold in 1 cup toffee bits, 1/2 cup soft caramel bits or chopped soft caramels, and if using, 1/2 cup chopped pecans or walnuts. Save a few toffee bits to press on top before baking if you want a prettier cookie.
For best texture chill the dough for 20 to 30 minutes if your kitchen is warm. Chilling helps hold shape and keeps caramel from fully melting away. If short on time you can bake right away.
Scoop dough by heaping tablespoons or a small cookie scoop onto prepared sheets spaced about 2 inches apart. Gently press any loose caramel pieces into the tops.
Bake 10 to 13 minutes until edges are set and centers still look soft. They will continue to set as they cool. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Store cooled cookies in an airtight container at room temperature up to 4 days, or freeze for longer. If cookies get soft from the caramel you can pop them in the fridge briefly to firm up before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.