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pumpkin spice toffee doodles

Pumpkin Spice Toffeedoodles

Prep Time 1 hour 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings 32 cookies


  • 3 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon cream of tartar
  • 1 cup butter, softened
  • 1 cup sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • 1 cup toffee bits (not chocolate-covered)

Pumpkin Spice-Sugar Coating

  • 1/2 cup sugar
  • 1 tablespoon pumpkin pie spice


  1. In medium bowl, stir together flour, baking soda, salt, 1/2 teaspoon pumpkin pie spice, and cream of tartar; set aside.

  2. In large bowl, beat butter, 1 cup sugar and brown sugar on medium speed, scraping bowl often,  until light and fluffy. 

  3. Add eggs and vanilla; mix well.

  4. Add flour mixture. Blend on low speed, just until combined. Stir in toffee bits. Cover and refrigerate at least 1 hour.

  5. Heat oven to 350 degrees F. Line baking pans with parchment paper. In small bowl, stir together 1/2 cup sugar and 1 tablespoons pumpkin pie spice.

  6. Scoop chilled dough into 2 tablespoonful portions. Roll portions into balls. Roll dough balls in sugar mixture and place 3 inches apart on prepared pans.

  7. Bake at 350 degrees F. for 9-11 minutes, until just set and puffy  in centers. Remove from oven and cool 5 minutes on pan. Remove from pan and cool completely.

  8. Repeat baking procedure with remaining dough.