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Pumpkin Spice Toffee Cookies Photo

Pumpkin Spice Toffee Cookies Recipe

Jamie Lothridge
Pumpkin spice toffee cookies are best enjoyed with a cup of coffee on a crisp fall day. Talk about a perfect stolen moment!
3 from 123 votes
Prep Time 15 minutes
Cook Time 13 minutes
Chilling Time 1 minute
Total Time 1 hour 28 minutes
Servings 30 1 cookie
Calories 318 kcal

Ingredients
  

  • 1 1/2 cups Unsalted Butter room temperature
  • 1 cup Granulated Sugar
  • 1 cup Light Brown Sugar packed
  • 1 tablespoon Pure Vanilla Extract
  • 2 large Egg
  • 3 3/4 cups All-Purpose Flour
  • 2 teaspoons Baking Soda
  • 1 teaspoon Kosher Salt
  • 2 1/2 teaspoons Pumpkin Pie Spice
  • 1 1/2 cups NESTLÉ® TOLL HOUSE® Pumpkin Spice Morsels
  • 1 1/2 cups Toffee Bits

Instructions
 

  • Preheat oven to 350°F. Line baking sheets with parchment paper; set aside.
  • In large bowl, with an electric mixer, beat butter and sugars until light and fluffy, about 3 minutes. Add in vanilla and eggs and beat until thoroughly combined.
  • In a medium bowl, whisk together flour, baking soda, salt and pumpkin pie spice.
  • Add dry ingredients to wet ingredients and mix until just combined.
  • Add in pumpkin spice morsels and toffee bits and mix until incorporated.
  • Cover and refrigerate dough for at least one hour.
  • Measure dough using a medium cookie scoop (about 1 1/2 tablespoons). Drop dough balls, 2 inches apart onto prepared cookie sheets.
  • Bake 12 to 14 minutes or until light brown (centers will be soft).
  • Allow cookies to cool on pan for about 2 minutes before removing them to a cooling rack.

Notes

Nutrition

Calories: 318kcalCarbohydrates: 31gProtein: 2gFat: 17gSaturated Fat: 10gSodium: 130mgSugar: 28g
Keyword Baked, Baking, Cookies, Desserts, Fall, Family Meals and Snacks, Snacks
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