Ingredients for Pumpkin Toffee Cookies
- 1 (15 ounce) can pumpkin puree
- Pumpkin Pie Spice
- 1 large egg
- Oranges
- All Purpose Flour
- Baking Powder
- ½ teaspoon salt
- ½ cup chopped pecans
- Toffee Pieces
- 1 cup (2 sticks) unsalted butter, softened
- Brown Sugar
- 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon (combined)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pumpkin Toffee Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Pumpkin Toffee Cookies
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup granulated sugar, and ¼ cup packed brown sugar until light and fluffy.
- Beat in 1 (15 ounce) can pumpkin puree, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice, and 1 large egg until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chopped toffee bits and ½ cup chopped pecans.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Sprinkle generously with cinnamon sugar (combine 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon).
- Bake for 10-12 minutes, or until the edges are lightly golden brown. Baking time may vary depending on your oven.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
24g
Fat
6g
Carbs
4g
