I love Pumpkin Chocolate Chip Cookies from the store or even the cake-like ones made with a spice cake mix and pumpkin puree, BUT I really wanted one that was more like a Chocolate Chip Cookie. Crisp on the outside, soft on the inside and NOT cake-like at all!

I found this recipe and I just had to try it. I changed mine up a bit because I don’t like using melted butter in my cookies and I changed the measurements to make them more to my liking. I like to use more brown sugar than white sugar.

So here we go!

The Perfect Pumpkin Toffee Chocolate Chip Chewy Cookies:

• 1 cup brown sugar
• 1 cup white sugar
• 1 cup (2 sticks) of softened butter
• 7.5 oz. (Half of a 15 oz. can) Pureed Pumpkin (not pumpkin pie filling)
• 2 teaspoons vanilla
• 3 1/2 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons cinnamon
• 3 teaspoons pumpkin pie spice
• 1/2 package Heath Toffee Bits
• 1/2 package Semi-Sweet or Milk Chocolate Chocolate Chips

In a stand mixer or with a hand mixer, whip the butter with the sugars until a light yellow color. Mix in the vanilla and the pumpkin puree until well blended. In a separate bowl, mix together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice with a fork until well blended. Slowly add the flour mixture to the sugar mixture a little at a time until well incorporated, scraping the bowl when needed. Mix in the toffee bits and chocolate chips with a wooden spoon. You can now refrigerate the dough for about an hour to make it easier to handle. Preheat the oven to 350 degrees. Using a cookie scooper or two spoons, drop the cookies onto a parchment paper lined baking sheet at least an inch apart from each other. On a cookie sheet you should be able to fit 3 across and 4 down for a total of 12.

Bake for 10 minutes then check the cookies. IF THEY ARE NOT SET IN THE MIDDLE BUT BROWNING ON THE OUTSIDE, take them out of the oven. If they are not browning yet, leave them in for another 2 minutes. Take out of the oven and let rest on the cookie sheet for 10 minutes. This is very important to help them finish cooking in the middle. I have two cookie sheets going at the same time so I don’t have to wait so long to bake the cookies.