Pumpkin Toffee Chocolate Chip Cookies have a lot going on in the best way! They are soft and chewy, with pumpkin, chocolate chips, and little bits of toffee in every bite.The toffee gets a little crispy around the edges, and I love the extra crunch it adds to these cookies.These are just the kind of cookies I want to bake in the Fall (or anytime, for that matter)! If you love pumpkin and chocolate together, try my Browned Butter Pumpkin Chocolate Chip Cookies next.

And if you are ready for more pumpkin baking, check out my Fall Recipes to Bake in October.Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Butter: Use unsalted butter, melted and cooled before mixing.If using salted butter, reduce or omit the salt in the dough.

Pumpkin: Use pure pumpkin, not pumpkin pie filling.Start with ⅔ cup, then squeeze out excess liquid until about ⅓ cup remains.Bring to room temperature before adding.

Sugars: Granulated sugar and packed light brown sugar add sweetness and help keep the cookies chewy.Dark brown sugar can also be used.Egg yolks and vanilla: Egg yolks add richness and help keep the cookies soft and chewy without the extra moisture from egg whites.

Use room-temperature yolks for smoother dough.Vanilla adds a little extra flavor.Dry ingredients: All-purpose flour, pumpkin pie spice, and baking soda make up the

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