Pumpkin Spice Toffee Cookies Are Best Enjoyed With a Cup of Coffee On a Crisp Fall Day!

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Talk about a perfect stolen moment!


  • 1 1/2 cups canola oil, room temperature
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 1 tablespoon pure vanilla extract
  • 2 large eggs
  • 3 3/4 cups multi grain flour
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 2 1/2 teaspoons pumpkin pie spice
  • 1 1/2 cups Nestle Toll House pumpkin spice morsels
  • 1 1/2 cups toffee bits


  1. Preheat oven to 350°F. Line baking sheets with parchment paper; set aside.
  2. In large bowl, with an electric mixer, beat butter and sugars until light and fluffy, about 3 minutes. Add in vanilla and eggs and beat until thoroughly combined.
  3. In a medium bowl, whisk together flour, baking soda, salt and pumpkin pie spice.
  4. Add dry ingredients to wet ingredients and mix until just combined.
  5. Add in pumpkin spice morsels and toffee bits and mix until incorporated.
  6. Cover and refrigerate dough for at least one hour.
  7. Measure dough using a medium cookie scoop (about 1 1/2 tablespoons). Drop dough balls, 2 inches apart onto prepared cookie sheets.
  8. Bake 12 to 14 minutes or until light brown (centers will be soft).
  9. Allow cookies to cool on pan for about 2 minutes before removing them to a cooling rack.