Two Peas and Their Pod

Pumpkin Toffee Cookies with Salted Caramel Glaze

Hello, October! I don’t know how you are already here, but I am happy to see you. I am excited for cool crisp air, fall colors, lots of football, and pumpkin everything!

I know I jumped the gun and made Brown Butter Pumpkin Cupcakes with Salted Caramel Frosting in September, but I couldn’t wait. I love pumpkin! Since it is officially October, which in my book means pumpkin all day/every day, I am going to bring out the pumpkin in full force. Starting with these Pumpkin Toffee Cookies with Salted Caramel Glaze. They are the perfect cookies to kick off October!

I always ask Josh what kind of cookies I should make. He always says chocolate chip cookies. Don’t get me wrong, I love chocolate chip cookies, but I like to create new cookie recipes. So this time, I asked Josh what kind of pumpkin cookies I should make. Chocolate chip wasn’t an option:) He suggested Pumpkin Toffee Cookies. I loved his idea! Pumpkin spiced cookies with toffee-yum! Sounded like a winner to me, so I got baking!

When the cookies were out of the oven, I decided to take the recipe one step further. I whipped up a salted caramel glaze to drizzle over the cookies. I fell in love with the pumpkin salted caramel combo when I made pumpkin cupcakes, so I figured it would work with cookies too. The salted caramel glaze was the perfect fishing touch to the pumpkin toffee cookies. Pumpkin cookie success!

Welcome October with a warm batch of Pumpkin Toffee Cookies with Salted Caramel Glaze! I know we will be making these again during October, probably a few times:)

If you are looking for other pumpkin recipes, check out 50 Pumpkin Recipes for Fall. There are some good ones!

Pumpkin Toffee Cookies with Salted Caramel Glaze

Yield: 3 dozen cookies

Cook Time: 12-14 minutes

Soft pumpkin cookies with toffee bits and a salted caramel glaze!


3 cups all-purpose Gold Medal flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground all-spice
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 cup canned pumpkin puree (not pumpkin pie filling)
1 large egg
1 teaspoon vanilla extract
1 1/2 cups Heath Toffee Bits or chopped Heath candy bars

For the Salted Caramel Glaze:

2 cups powdered sugar
1/2 cup salted caramel sauce (recipe here or you can use store bought)
2 tablespoons milk


1. Preheat the oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, all-spice, and salt. Set aside.

3. In the bowl of a stand mixer, beat together the butter and sugar until creamy, about 3 minutes. Add in the pumpkin, egg, and vanilla extract. Beat until smooth. Slowly add in the dry ingredients and mix until just combined. Stir in the Heath Toffee Bits.

4. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet. Place cookies about 1 inch apart. Bake the cookies for 12-14 minutes or until lightly browned around the edges and set. Let the cookies cool on the baking sheet for two minutes. Transfer to wire racks to cool completely.

5. While the cookies are cooling, make the salted caramel glaze. In a medium bowl, combine powdered sugar, salted caramel sauce, and milk. Whisk until smooth. When the cookies are cool, drizzle salted caramel glaze over the tops.

Note-for the glaze, you might need to add more powdered sugar or milk, depending on the thickness of your salted caramel sauce. Just whisk ingredients together until you reach desired consistency. If you use our salted caramel recipe sauce, you will end up with about 2 cups of salted caramel sauce. Store the leftover sauce in the refrigerator.

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110 Responses to “Pumpkin Toffee Cookies with Salted Caramel Glaze”

  1. Pingback: Pumpkin Toffee Cookies | Just a Spoonful of Sugar

  2. Audrey — November 29, 2012 @ 5:53 pm

    Made these last month when you posted it and everyone in my student org on campus loved them! I’ll be making them again soon, but instead of the glaze, I’m going to put cream cheese frosting inside, like your Red Velvet Cheesecake Cookies. So they’ll be Pumpkin Toffee Cheesecake Cookies!

  3. Pingback: Pumpkin Toffee Cookies with Salted Caramel Glaze « Vegpocalypse Now

  4. Phil — December 9, 2012 @ 1:58 pm

    Does the glaze harden? If not, how can I get it to harden? I’d love to give these as gifts but don’t want the glaze to get on other cookies.

    • Two Peas replied: — December 9th, 2012 @ 2:10 pm

      The glaze will set up and harden. You can always put a small piece of parchment or wax paper in between the cookies to be safe. Enjoy!

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  8. Lisa — September 20, 2013 @ 1:18 pm

    Made these cookies today, and added mini chocolate chips. They are mighty tasty, however they look NOTHING like your photo. Like others have said, its more cake like texture, where the photos above look more like crunchy texture. Are you sure the above photos go with this recipe??? Not much crunch in these cookies, even though I put atleast 2 cups of toffee bits in cause I LOVE toffee bits :) Will definitely make again, however.

    • Two Peas replied: — September 20th, 2013 @ 8:48 pm

      I am sure that those are the right cookies! The cookies have a slight cakey texture because of the pumpkin.

  9. Alice Kolonis — September 25, 2013 @ 6:50 pm

    Oh my goodness!! I just finished making these. They are fabulous!! I also made the salted Caramel sauce to use in the frosting. This is a great fall treat. Thanks for posting the recipe.

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  12. Shannon Kliewer — October 16, 2013 @ 4:05 pm

    These look amazing! Does the glaze harden enough to be able to stack the cookies without them sticking together? I’m hoping to mail a batch and am wondering if they can be stacked or if the glaze stays sticky. Thanks!!

    • Two Peas replied: — October 16th, 2013 @ 4:10 pm

      The glaze will harden, but if you are stacking them you might want to put wax or parchment paper in between.

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  17. Danielle — August 23, 2014 @ 7:13 pm

    OH. MY. GOODNESS. GRACIOUS. Holy mother of Mary were these excellent and one of the BEST cookies I have ever ever EVER eaten or tried!! I made a double batch of these this morning because I had a couple cans of organic pumpkin purée that needed to be used; and man, did these babies deliver on ALL levels! The salted caramel glaze was an absolute great added bonus; but the cookies were so delicious that you didn’t even need it. I iced half and left half plain. I have tried many, many of your recipes….specifically your cookie recipes, and they are all really really tasty and great; but this one….this one is so fantastic and superior to any cookie out there. In my humble opinion. They were THAT good. Great recipe Maria! Great idea Josh! ; )

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  20. Angela — November 4, 2014 @ 12:29 pm

    These cookies taste awesome however, they looked nothing like yours. Followed recipe exactly but they came out very puffy and quite darker in orange color than yours. Yours looks like it has much less pumpkin in it. I don’t mind the puffy softness but was looking forward to a flatter cookie with less cake-like texture like yours. The glaze is divine and pairs well with the cookie. If you have any suggestions as to why they came out so different as others have stated as well, please let us know.

  21. Karen — November 26, 2014 @ 4:44 am

    Is it okay to make the batter a day ahead and place in the fridge before baking??

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  23. Deb — February 18, 2015 @ 6:30 pm

    Your pictures are very misleading. These are puffy and cake-like. Wish i had read these comments before i made them because I was wanting flat/chewy or flat/crispy like in the picture. Probably would not have made them if i knew they were going to be cake-like. The taste is OK. Would not make them again and would not recommend them.

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