Pumpkin Toffee Cookies with Browned Butter Glaze

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Soft, moist Pumpkin Toffee Cookies with a brown butter glaze. These are the most perfectly seasonal cookies you could want for fall baking.

Pumpkin Toffee Cookies with Browned Butter Glaze

Pumpkin Toffee Cookies

Next up in this year’s pumpkin fest is what might just be my favorite cookie ever! These are soft toffee-filled pumpkin cookies topped with a mouthwatering browned butter glaze!

Now, I realize I’ve probably claimed at least a dozen recipes as my favorite cookie, but right now? THIS ONE is it. Feel free to check back next week to see what the new favorite might be.

Browned Butter Recipes

If you have been following this blog for very long, you’ve probably noticed I have a bit of a love affair with browned butter.

From Browned Butter Peach Cupcakes to Browned Butter Oatmeal Cookies, Browned Butter Peach Sweet Rolls to Browned Butter Cranberry Apple Crumb Bars, and even a Brown Butter Peach Milkshake – each of these recipes is made even more delicious with a bit of browned butter.

In this cookie recipe, browned butter finds its perfect match with pumpkin. (The Pumpkin Sheet Cake with Browned Butter Frosting is evidence of that perfect pairing too!)

Soft, chewy, Pumpkin Toffee Cookies with Browned Butter Glaze

Pumpkin Cookies

Knowing my love for pumpkin, it likely won’t surprise you that I have several awesome pumpkin cookie variations here. Try my mom’s super popular Glazed Pumpkin CookiesCream Cheese Frosted Pumpkin Cookies, or the Iced Pumpkin Oatmeal Cookies too.

And you’ll want to save the Pumpkin Whoopie Pies and Chocolate Sandwich Cookies with Pumpkin Spice Buttercream recipes to make this holiday season.

These No Bake Pumpkin Cookies are another fun option, especially for the days when you’re ready to dive into fall baking, but depending on where you live, it might still be too warm to turn on the oven.

Toffee filled pumpkin cookies are a fall favorite!
  1. Preheat oven to 350°F. In a large bowl, beat together butter and sugars until well creamed. Beat in eggs, pumpkin and vanilla.
  2. In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon and salt. Add dry ingredients to the wet and stir until combined. Mix in toffee bits.
  3. Drop dough by rounded tablespoons onto cookie sheets. Bake for 13-14 minutes or until edges are slightly browned. Do not overbake. Let cool completely.
Glaze Directions
  1. To make the glaze, brown the butter in a saucepan over medium heat, stirring occasionally. Let cool.
  2. Mix in the powdered sugar, cream, and as much water as necessary to make a smooth glaze. Drizzle, pipe, or spread the glaze over cooled cookies.
Pumpkin Toffee Cookies made even better with a browned butter glaze

I truly enjoy summer and all the fresh fruit flavors that it holds, but the fall flavors of pumpkin, apple, cranberry, and pear have my heart.

Now that cooler weather is nearly here, get your baking pans out because I am going to fill your fall with a lot of exciting fall recipes.

A few of my favorite things about fall: sweatshirts and boots, pumpkin spice lattes, bonfires, pumpkin bread, gorgeous leaves, pumpkin cookies, crisp mornings, and did I mention pumpkin?!?!

Soft, chewy, Pumpkin Toffee Cookies with Browned Butter Glaze

Pumpkin Toffee Cookies with Browned Butter Glaze

Soft, moist Pumpkin Toffee Cookies with a brown butter glaze. These are the most perfectly seasonal cookies you could want for fall baking.
Course: Dessert
Cuisine: American
Servings: 48 small cookies

Ingredients 

Cookie Ingredients

  • 1 cup butter softened
  • 2 cups white sugar
  • ¾ cup brown sugar
  • 2 eggs
  • 2 cups solid pack pumpkin
  • 1 tsp vanilla
  • cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • tsp cinnamon
  • 1 tsp salt
  • 8 oz bag toffee bits, about 1⅓ cups

Glaze Ingredients

  • ½ cup butter
  • 3 cups powdered sugar
  • 2 tbsp heavy cream
  • 1 – 3 tbsp water, only as needed

Instructions

Cookie Directions

  • Preheat oven to 350°F. In a large bowl, beat together butter and sugars until well creamed. Beat in eggs, pumpkin and vanilla.
  • In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon and salt. Add dry ingredients to the wet and stir until combined. Mix in toffee bits.
  • Drop dough by rounded tablespoons onto cookie sheets. Bake for 13-14 minutes or until edges are slightly browned. Do not overbake. Let cool completely.

Glaze Directions

  • To make the glaze, brown the butter in a saucepan over medium heat, stirring occasionally. Let cool.
  • Mix in the powdered sugar, cream, and as much water as necessary to make a smooth glaze. Drizzle, pipe, or spread the glaze over cooled cookies.

Notes

Cookies will be moister the second day. I recommend storing them loosely covered vs airtight unless you live in a very humid climate.

Nutrition

Calories: 206kcal · Carbohydrates: 33g · Protein: 2g · Fat: 8g · Saturated Fat: 5g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 2g · Trans Fat: 1g · Cholesterol: 28mg · Sodium: 174mg · Potassium: 47mg · Fiber: 1g · Sugar: 22g · Vitamin A: 1840IU · Vitamin C: 1mg · Calcium: 23mg · Iron: 1mg
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

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{originally published 9/1/14 – recipe notes and photos updated 7/19/21}

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  1. Annie @ Annie's Noms says

    Just seen these on Instagram and had to come over for the recipe!! These look and sound so amazing! I’m right there with you on the pumpkin, love Summer, but want to get started on pumpkin now! I’ve managed to hold off until September too!! 😀

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  1. […] on the team of making it a year round ingredient. Anyone with me? Earlier this week, I posted my favorite pumpkin cookie recipe ever and today, I’m thrilled to bring you a new pumpkin favorite, a Caramel Pumpkin […]

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