Pumpkin Oatmeal Cookies with Chocolate Chips & Toffee

Pumpkin Oatmeal Cookies with Chocolate Chips & Toffee sound complicated, but are pretty simple. They are a huge hit at fall parties. 

I started making these cookies a few years ago and I don’t even remember what it was that inspired it. Probably I just couldn’t decide on which direction to go in, so I wound up doing everything.

Honestly, if I saw this recipe pop up on my Pinterest feed, I would likely see the name and say, “That is too many things for one dessert.” And I would be wrong. After making these a few times, I have decided it is just the right number of things. Because, somehow, they just all work.

Especially the toffee.

Pumpkin Oatmeal Cookies with Chocolate Chips & Toffee

• 1 cup white sugar
• 1 cup brown sugar
• 1 cup (2 sticks) unsalted butter
• 1 1/4 cup pumpkin puree
• 1 egg
• 1 tbsp vanilla extract
• 1/2 tsp salt
• 2 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• 1 tsp baking soda
• 2 1/2 cups old-fashioned rolled oats
• 2 1/2 to 3 cups flour
• 1 cup semi-sweet chocolate chips
• 1/2 cup white chocolate chips
• 1/2 cup Heath toffee chips

Step 01: Preheat your oven to 375°F. In a large bowl, cream together the butter and sugars. Blend in the pumpkin, vanilla, and egg. Mix the dry ingredients together and then add them slowly to the wet ingredients. Fold in the chocolate chips and toffee pieces.

Step 02: Line your cookie sheets with parchment paper (or just spray with cooking spray). Drop spoonfuls of batter onto the cookie sheets.

Step 03: Bake for 10-15 minutes.

Step 04: Let cool on the cookie sheet for five minutes before transferring to a cooling rack.

That’s pretty much it. The number of ingredients makes this recipe look intimidating, but it’s quite easy! And so delicious.

One thing I’ve considered doing with this recipe is substituting the white chocolate chips with something like butterscotch chips or even peanut butter chips. I’m not sure if that would be too many flavors, though. Maybe next time I’ll give it a shot and let you know how it goes.

As it stands, though, this recipe is pretty much perfect. The toffee in particularly pairs really well with the pumpkin.

One tip, though: this recipe makes A LOT of cookies. I generally get at least 50, depending on how large I make them. The perfect amount for a party…but not for keeping around. When making these for Zach and myself, I halve the recipe.

Pumpkin Oatmeal Cookies with Chocolate Chips & Toffee

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Prep Time: 15m Cooking Time: 15m

Ingredients

• 1 cup white sugar
• 1 cup brown sugar
• 1 cup (2 sticks) unsalted butter
• 1 1/4 cup pumpkin puree
• 1 egg
• 1 tbsp vanilla extract
• 1/2 tsp salt
• 2 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• 1 tsp baking soda
• 2 1/2 cups old-fashioned rolled oats
• 2 1/2 to 3 cups flour
• 1 cup semi-sweet chocolate chips
• 1/2 cup white chocolate chips
• 1/2 cup Heath toffee chips

Instructions

Step 01: Preheat your oven to 375°F. In a large bowl, cream together the butter and sugars. Blend in the pumpkin, vanilla, and egg. Mix the dry ingredients together and then add them slowly to the wet ingredients. Fold in the chocolate chips and toffee pieces.

Step 02: Line your cookie sheets with parchment paper (or just spray with cooking spray). Drop spoonfuls of batter onto the cookie sheets.

Step 03: Bake for 10-15 minutes.

Step 04: Let cool on the cookie sheet for five minutes before transferring to a cooling rack.

Pumpkin Oatmeal Cookies with Chocolate Chips & Toffee was last modified: April 25th, 2017 by Chelsey