These Pumpkin Chocolate Chip Cookies with Toffee Bits are the perfect fall treat — soft and a little cakey in the center with crispy, golden edges.
Each bite is packed with rich dark chocolate chips, buttery toffee pieces, and cozy pumpkin spice flavor.
A light sprinkle of flaky sea salt adds the perfect balance of sweet and salty. Easy to make and full of autumn warmth, these pumpkin cookies are sure to become a seasonal favorite.
Why you’ll love this recipe!
What ingredients do I need?
- Unsalted Butter – Adds richness, flavor, and tenderness. It helps the cookies spread and develop crisp, golden edges. Using unsalted butter allows you to control the overall salt level.
- Granulated Sugar – Creates light, crisp edges and balances the moisture from the pumpkin. It also aids in caramelization for a golden color.
- Dark Brown Sugar – Adds moisture, chewiness, and a deeper caramel flavor that complements the pumpkin and spices. Keeps the centers soft and rich.
- Pumpkin Puree – Provides natural sweetness, moisture, and that signature pumpkin flavor. It also gives the cookies their soft, slightly cakey texture.
- Egg – Binds the ingredients together and adds structure while keeping the cookies tender.
- Vanilla Extract – Enhances the warmth of the spices and deepens the overall flavor.
- All-Purpose Flour – Gives the cookies structure and helps maintain a soft, thick texture without becoming too cakey.
- Baking Soda – Reacts with the dough’s moisture and acidity to help the cookies rise slightly and stay light.
- Baking powder – Acts as a leavening agent, helping the cookies rise and become light and tender rather than dense.
- Cinnamon – Adds warmth and depth, enhancing the pumpkin flavor and creating that cozy fall aroma.
- Pumpkin Pie Spice – A blend of spices like nutmeg, ginger, and cloves that intensifies the pumpkin flavor and seasonal feel.
- Salt – Balances sweetness and sharpens all the flavors, enhancing the butter and chocolate.
- Dark Chocolate Chips – Add rich, bittersweet flavor that contrasts the sweetness from the toffee and sugars.
- Toffee Bits – Melt slightly during baking, creating pockets of buttery, caramelized crunch that pair beautifully with the soft pumpkin dough.
- Flaky Sea Salt – Finishes the cookies with a light crunch and a touch of salt that enhances all the sweet, spiced, and chocolatey notes.
Recipe Variations
- Try adding in different chocolate chips! Use milk chocolate, or semi sweet, or chunks! Even white chocolate chips would be fun. In fact, use a little of all of them!
- Instead of vanilla extract, try vanilla bean paste. I love using vanilla bean paste when I have it in recipes
- Add in 1/2 cup of chopped walnuts!
- I use a 3 tbsp cookie scoop for many of my cookies, but use any size you want. Make them smaller or bigger, just make sure to adjust cooking time. You may need to add or subtract 1-2 minutes of baking based on size.
Pro Tips
- Make sure to chill this recipe. For pumpkin cookies especially (since pumpkin adds a lot of moisture), chilling is key to getting that perfect soft-but-not-too-cakey texture.
- Bake on silicone mat or parchment paper to help prevent sticking.
- Use a cookie scoop to get the perfect size! I like my cookies BIG, so I use a 3 tbsp scoop like this one 3tbsp Cookie Scoop. You can also make them smaller, or BIGGER, but adjust the cook time accordingly. A smaller cookie may need 1-2 minutes less and a larger cookie may need 1-2 minutes more.
- Sprinkle with Flaky Sea Salt immediately when they come out of the oven. Perfect way to balance that sweetness. I’m serious, it makes a HUGE difference!
Leftovers and Storage
- Store in an air tight container at room temperature for up to 1 week.
- Leftovers? What leftovers?
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Pumpkin Chocolate Chip Cookies
These Pumpkin Chocolate Chip Cookies are the ultimate taste of fall — soft and slightly cakey in the center, with crisp, golden edges that make every bite irresistible. Each cookie is filled with dark chocolate chips that melt into the spiced pumpkin dough, and bits of buttery toffee that add a rich, caramel-like crunch. A sprinkle of flaky sea salt on top perfectly balances the sweetness and deepens the flavor. Cozy, chocolatey, and just a little indulgent — these are everything you want in a fall cookie.
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Servings: 24 cookies
Ingredients
- 1 c. Unsalted butter room temperature
- 1 c. Granulated sugar
- 1 c. Dark brown sugar
- 1 egg
- 1/2 c. Pumpkin puree
- 2 tsp vanilla extract
- 2 3/4 c. All purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- 1 tsp sea salt
- 10 oz dark chocolate chips about 2 cups
- 1 c. Toffee bits plus extra for dipping
- Flaky sea salt
Instructions
- Preheat oven to 375F. Line baking sheet with parchment paper.
- In a stand mixer, cream together butter and sugars until smooth, about 2-3 minutes.
- Add in pumpkin, eggs, and vanilla. Cream again, making sure to scrape down bowl.
- Add flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and sea salt. Beat together until just combined.
- Stir in chocolate chips and 1 cup of toffee bits.
- Chill dough for 1 hour.
- Using a 3 T. scoop, scoop dough onto parchment paper, leaving about 2 inches between each cookie.
- Add extra toffee bits to a small bowl and press the tops of each scoop of cookie dough into it and place back onto the parchment paper.
- Bake for 11-13 minutes, until sides are lightly browned. (The middle may look uncooked, but that is okay, they continue cooking when taken out of the oven and will be perfect!)
- Once out of the oven, sprinkle with flaky sea salt if desired.
Notes
I use the Heath milk chocolate English toffee bits
It is optional, but sprinkling with flaky sea salt when they come out of the oven makes the perfect cookie!
Chilling this recipe is important! For pumpkin cookies especially (since pumpkin adds a lot of moisture), chilling is key to getting that perfect soft-but-not-too-cakey texture.
Pumpkin Chocolate Chip Cookies | Cookie | Cookie Recipe | Pumpkin Recipe | Fall Recipes | Dark Chocolate Chips | Toffee Bits | Sweets | Desserts | Comfort Food | Seasonal Desserts
Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.