Pumpkin Toffee Chocolate Chip Cookies
Pumpkin Toffee Chocolate Chip Cookies are soft, chewy, and packed with pumpkin, chocolate, and buttery toffee bits! The edges get a little crisp, while the centers stay soft and loaded with all those delicious mix-ins. They are big, cozy cookies that are hard to resist!
Servings: 12 cookies
Calories: 416kcal
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, melted, cooled
- ⅔ cup pure pumpkin, excess liquid squeezed out (about ⅓ cup pumpkin remaining), room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- 2 large egg yolks, room temperature
- 2 teaspoons vanilla extract
- 1 ⅔ cups + 1 tablespoon all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon sea salt, plus more for sprinkling, optional
- ¾ cup (136 g) semi-sweet chocolate chips or chunks, divided
- ¾ cup (120 g) Heath toffee bits
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, whisk the cooled melted butter and both sugars for 1 minute, or until the mixture looks like wet sand.
- Whisk in the egg yolks, vanilla, and drained pumpkin until combined.
- Add the flour, pumpkin pie spice, baking soda, and sea salt. Fold until just combined. Do not overmix.
- Fold in most of the chocolate chips and all of the toffee bits, reserving about ¼ cup of the chocolate for the tops.
- Using a 4-tablespoon scoop, scoop the dough into 12 balls and place them about 3 inches apart on the prepared baking sheets. Press a few shallow indentations into the tops, then add the reserved chocolate.
- Bake for 8 to 13 minutes, or until the edges are golden and the centers still look slightly underbaked.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack. If desired, sprinkle with a little sea salt while the cookies are still warm.
Nutrition
Serving: 1cookie | Calories: 416kcal