Pumpkin Toffee Chip Cookies

Prep Time:

Cook Time:

Serves: 12

Ingredients

  • ½ cup Green Valley Pumpkin

  • 1¼ cups all-purpose flour

  • 1 tsp pumpkin pie spice

  • 1 tsp ground cinnamon

  • ½ tsp baking soda

  • ½ cup (1 stick) unsalted butter, melted and slightly cooled

  • ¾ cup brown sugar

  • ¼ cup white sugar

  • 1 egg

  • 1 Tbsp molasses

  • 1 tsp sea salt

  • 1 tsp vanilla

  • 1 cup chopped toffee candy bars (such as Heath or Skor)

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Pumpkin

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Pumpkin

Steps

  1. Spread pumpkin on 2–3 layers of paper towels to absorb excess moisture. Set aside while preparing other ingredients.

  2. In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, and baking soda.

  3. In a stand mixer or large bowl with an electric mixer, beat melted butter, brown sugar, and white sugar until well combined.

  4. Add drained pumpkin, egg, molasses, salt, and vanilla. Mix for 1 minute.

  5. Stir in dry ingredients on low speed until just combined.

  6. Fold in chopped toffee with a spatula.

  7. Cover the dough and refrigerate for at least 30 minutes (or up to 2 days).

  8. Preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone mats.

  9. Scoop dough into 2-Tbsp balls, flatten slightly, and place 3 inches apart on prepared sheets.

  10. Bake 10–12 minutes, until centers are just set and no longer shiny (do not overbake).

  11. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

  12. Store at room temperature in an airtight container.


Final Step

Tell people about this deliciously simple meal and help everyone eat healthy.

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