Pumpkin Spice Toffee Roll-Out Cookie Recipe

Meet your new autumn baking obsession: the Pumpkin Spice Toffee Roll-Out Cookie Recipe! These cookies are everything you could wish for in a seasonal treat—rich, buttery dough flecked with aromatic pumpkin spice, studded with toffee pieces that melt into sweet, golden pools, and a texture that’s perfectly tender without falling apart. What sets this cookie apart is how effortlessly it combines fall flavors in a format perfect for decorating, gifting, or savoring with a cozy mug of tea. If you’ve been searching for a cookie recipe that balances warmth, nostalgia, and irresistible sweetness, you just found it.

Ingredients You’ll Need

One of the best things about the Pumpkin Spice Toffee Roll-Out Cookie Recipe is its straightforward lineup of pantry staples, with each ingredient playing a starring role. These aren’t just mix-ins—they’re the backbone of the cookie’s taste, loft, and melt-in-your-mouth crumb, and they all work in harmony to create a truly unique fall treat.

• Unsalted butter (1 cup): This gives the cookies their rich, tender crumb and lets the other flavors shine without overwhelming saltiness.
• Granulated sugar (½ cup): Provides essential sweetness while helping the dough cream up to a light, fluffy texture.
• Dark brown sugar (½ cup): Adds a deep, molasses-like warmth that pairs beautifully with pumpkin spice.
• Egg (1): Acts as the glue, binding everything together and adding just the right amount of moisture.
• Vanilla extract (1 tbsp): Rounds out the spiced flavors with a gentle, floral finish.
• Pumpkin spice (2 tsp): The hero of the recipe—this blend infuses each bite with a symphony of cinnamon, nutmeg, and cloves for instant fall coziness.
• Salt (1 tsp): Enhances the complexities of the other flavors and balances the sweetness.
• All-purpose flour (3 cups): Creates structure and the perfect dough for rolling and cutting shapes.
• Toffee bits (½ cup): Little nuggets of sugary crunch that melt into gooey pockets, adding a playful texture and caramelized flavor.

How to Make Pumpkin Spice Toffee Roll-Out Cookie Recipe

Step 1: Cream Butter and Sugars

Start by whipping your softened unsalted butter with both the granulated and dark brown sugars. Don’t skimp on this step—the more you cream, the lighter and fluffier your cookie base will be. You’re looking for a pale, cloudlike texture that promises melt-in-your-mouth results.

Step 2: Add Egg, Vanilla, Salt, and Pumpkin Spice

Once you’ve reached peak fluffiness, add your egg, pour in the vanilla extract, sprinkle in the salt, and let the pumpkin spice take center stage. Mix until everything is fully incorporated and the kitchen already smells like autumn magic.

Step 3: Gradually Mix in Flour

With your stand mixer on low, add the all-purpose flour one cup at a time. This gradual approach ensures even mixing and prevents lumps. Check the dough as you go; it should be soft but not sticky. If needed, add up to ¼ cup more flour, just until it’s easy to handle.

Step 4: Stir in Toffee Bits

Fold in those glorious toffee bits until they’re evenly dispersed throughout the dough. The key here is a gentle hand so you don’t crush these little morsels—they’ll transform into golden treasures once baked.

Step 5: Roll and Chill

Place your dough between two sheets of parchment or wax paper and roll it out to a nice, even ¼-inch thickness. If you have a rolling pin with guides, now’s the time to bring it out! Chilling the dough for a solid 30 minutes helps it firm up and makes cutting out shapes a breeze.

Step 6: Cut Shapes and Arrange

When the dough is well chilled—think firm, not rock solid—it’s ready to be cut into your favorite shapes. Set the cookies a couple of inches apart on a parchment-lined, light-colored baking sheet, which prevents over-browning and helps them bake evenly.

Step 7: Bake, Cool, and Enjoy

Bake at 375 degrees for 7 to 9 minutes. Watch closely—remove them as soon as the edges threaten to turn golden. The cookies will finish setting as they cool. Let them rest on the baking sheet for 10 minutes before transferring. This is when the magic happens: the toffee puddles settle, and the pumpkin spice aroma fills the air.

How to Serve Pumpkin Spice Toffee Roll-Out Cookie Recipe

Garnishes

You can finish your cookies with a simple dusting of powdered sugar, a drizzle of white chocolate, or a few extra toffee bits gently pressed in while they’re still warm. If you’re feeling creative, a cinnamon glaze or festive royal icing decorated with autumn sprinkles can take them to another level of fun.

Side Dishes

Pairing these cookies with a side of vanilla ice cream or a cozy cup of hot apple cider turns them into a complete fall dessert experience. For brunch, serve them alongside a platter of fresh fruit and spiced nuts—the contrast is absolutely divine!

Creative Ways to Present

Stack a handful in a cellophane bag tied with twine for an effortless edible gift, or arrange them on a rustic wooden platter for a show-stopping centerpiece at any gathering. For party favors, stamp them with seasonal cookie cutters or initials for a charming, personal touch.

Make Ahead and Storage

Storing Leftovers

These cookies keep beautifully in an airtight container at room temperature for up to five days. Layer them with parchment to prevent sticking and maintain their tender bite.

Freezing

You can freeze the Pumpkin Spice Toffee Roll-Out Cookie Recipe two ways: freeze the baked cookies (layered between parchment in a zip-top bag for up to two months) or freeze the dough slabs, wrapped tightly in cling film. Thaw dough in the fridge overnight before rolling and baking as usual.

Reheating

For that “just-baked” warmth, pop the cookies in a preheated 300-degree oven for a few minutes. This refreshes the toffee bits for a gooier texture and brings the pumpkin spice aroma back to its full, bakery-fresh glory.

FAQs

Can I use homemade pumpkin spice instead of store-bought?

Absolutely! Homemade pumpkin spice (a mix of cinnamon, nutmeg, ginger, allspice, and cloves) works perfectly here. Adjust the blend to suit your preference for a personal touch in your Pumpkin Spice Toffee Roll-Out Cookie Recipe.

My dough is sticky. What can I do?

If the dough feels sticky, simply add a tablespoon of flour at a time until it’s easy to handle. This little adjustment ensures your cut-outs hold their shape beautifully.

Can I make the dough ahead of time?

Definitely! You can make the dough up to three days ahead. Just keep it wrapped tightly in the refrigerator until you’re ready to roll, cut, and bake.

What’s the best way to get cookies evenly thick?

A rolling pin with thickness guides is a game changer for consistent cookies, but two wooden dowels or chopsticks of equal height on each side of your dough work in a pinch, ensuring even thickness every time you make your Pumpkin Spice Toffee Roll-Out Cookie Recipe.

Is it okay to decorate these cookies after baking?

Yes! Once completely cooled, these cookies are the perfect canvas for icing, drizzles, or sprinkles. Just let your creativity shine, or get the family involved for a fun afternoon project.

Final Thoughts

If your fall baking lineup needs a new star, the Pumpkin Spice Toffee Roll-Out Cookie Recipe is the one to reach for. The combination of rich spice, caramel sweetness, and playful textures makes these cookies irresistible at any autumn celebration. Gather your ingredients, invite some friends, and share the magic—your kitchen is about to become everyone’s favorite place to be!

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