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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
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!)
I not-so-humbly declare that these are the best Brown Butter Oatmeal Cookies on the internet. And yes, they have chocolate chips – raisins need not apply.
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 Cookies, Cream 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.
Pumpkin Toffee Cookie Recipe
- 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.
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?!?!
Pumpkin Toffee Cookies with Browned Butter Glaze
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
- 4¾ cups all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1½ 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 9/1/14 – recipe notes and photos updated 8/30/21}
Caramel Stuffed Pretzel Cookies
Your recipe looks wonderful!! Can’t wait to try these. Before I make this recipe I want to make sure that it’s correct that there is 2 cups of sugar in the recipe and 4 3/4 cups of flour. Could you please let me know whether or not that it’s correct? Thank you in advance. Sharron
Yes, that is correct, Sharron.
In reference to the heavy cream and water, what is the T referring to in terms of measurement?
Thanks for you question, Carissa. The T is referencing Tablespoons. I hope you enjoy.
Totally irresistible! Thanks for linking up with What’s Cookin’ Wednesday!
Thanks, Karly! I love to!
Theses look divine! I’ve pinned for definitely making later! Thanks for sharing!
OMG, so decadant looking. I have to try these!
I can’t get over how delish these look. I’ve got to give them a try!
Have a happy Wednesday!
That toffee glaze is genius! Great pics too. Pinned!
These look so moist and delicious!