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Pumpkin Pecan Toffee Chip Cookies - Soft, moist and cake-like cookies loaded with pecans and toffee bits! Incredible!

This time of year, I really can’t get enough of pumpkin desserts! A few weekends ago, I had a craving – and I originally planned to mix up a batch of our very popular soft pumpkin chocolate chip cookies which are a family (and reader) favorite!

But – and this always seems to happen – we had a burst of recipe inspiration from some different ingredients on hand in our refrigerator and kitchen cabinets. So – we made these Pumpkin Pecan Toffee Chip Cookies instead!

Pumpkin Pecan Toffee Chip Cookies - Soft, moist and cake-like cookies loaded with pecans and toffee bits! Incredible!

Like the other cookies, these Pumpkin Pecan Toffee Chip Cookies are soft, cake-like cookies. And we loaded them up with toffee bits and chopped pecans—giving the cookies great texture and a little bit of crunch.

But what really makes these cookies special is the addition of some jarred caramel sauce (the same type of sauce you’d spoon over ice cream). The caramel and pumpkin flavors are really fantastic together and the caramel also makes these cookies super moist.

Pumpkin Pecan Toffee Chip Cookies - Soft, moist and cake-like cookies loaded with pecans and toffee bits! Incredible!

Once we realized we had a winning recipe on our hands – we quickly snapped some photos so we could share the recipe for these Pumpkin Pecan Toffee Chip Cookies here today. And by quickly – I mean very quickly – because we couldn’t stop eating these delicious cookies!

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Pumpkin Pecan Toffee Chip Cookies

  • Prep Time: 20 mins
  • Cook Time: 11 mins
  • Total Time: 31 minutes
  • Yield: 3 dozen


  • 1 cup pumpkin puree
  • ¼ cup caramel sauce
  • 1 cup granulated sugar
  • ½ cup oil (canola or vegetable)
  • 1 teaspoon vanilla
  • 1 large egg
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon milk
  • 1 cup toffee bits
  • 1 cup chopped pecans (optional but highly recommended)


  1. Preheat oven to 375 degrees. Line cookie sheets with parchment paper (or lightly grease the cookie sheet if you don’t have parchment paper).
  2. In the bowl of a stand mixer, combine pumpkin, caramel sauce, sugar, oil, vanilla and egg. Mix until well combined.
  3. In a separate bowl, stir together the flour, baking powder, cinnamon and salt. In a small bowl, dissolve the baking soda with the milk. Add both the dry flour mixture and the wet baking soda mixture to the pumpkin mixture. Mix well.
  4. Add in the toffee bits and nuts and stir until evenly combined.
  5. Using a medium cookie scoop, drop mounds of the cookie dough on the prepared cookie sheets.
  6. Bake for 10 to 12 minutes. Allow the cookies to cool slightly before removing to a wire rack to cool completely.

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Pumpkin Pecan Toffee Chip Cookies - Soft, moist and cake-like cookies loaded with pecans and toffee bits! Incredible!

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  • Angie wrote:

    Will the cookies turn out the same using caramel syrup in place of caramel sauce? The grocery store did not have caramel sauce.
    Thanks in advance for your responses.

    • Martha wrote:

      Hi Angie – The syrup is probably a little runnier than the sauce…I’d suggest using a little less of it in the recipe!

  • Medeja wrote:

    These cookies must be really good! Pumpkin, pecans and caramel.. Yummy!

  • Laura @ Raise Your Garden wrote:

    I’m just sitting here smiling to myself like a total lunatic, that’s how much I think I’m gonna love these cookies. Toffee is my favorite candy, pecans my favorite nuts. And then you put in pumpkin too? Wow. What a wonderful combo. Cannot wait to make these with my girlies.

    • Martha wrote:

      Thanks Laura! We hope you all enjoy the cookies!

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