1-First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This sets up your workspace and helps your cookies bake evenly. In a large bowl, combine ½ cup very soft butter with ¼ cup pumpkin purée, 1 large egg yolk, and 1 teaspoon vanilla to create a smooth base.

2-Next, add ¾ cup packed light brown sugar and ½ cup white sugar to the mix, stirring until everything blends well. In another bowl, whisk together 1 ½ teaspoons pumpkin pie spice, ½ teaspoon baking soda, ½ teaspoon salt, and 1 ½ cups plus 1 tablespoon all-purpose flour. Gradually mix the dry ingredients into the wet ones until you form the dough.

3-Fold in ½ cup toffee bits, and if you like, add extra for the top. For variations, this is a great spot to get creative. If you’re interested in more baking techniques, check out our article on mini earl grey honey scones for tips on flavors. Scoop the dough onto your baking sheet, spacing them out, and bake for 12-15 minutes until the edges turn golden.

4-Tips for the Best Texture: Let the cookies cool on the sheet for a few minutes before moving them. This step ensures they set properly for that chewy center. With practice, you’ll master these pumpkin toffee cookies and make them a staple in your home.