Pumpkin Toffee Chip & Rolo Chunk Cookies

These Pumpkin Toffee Chip & Rolo Chunk Cookies are delicious! So many amazing flavors come together perfectly in this easy cookies recipe!

Pumpkin Toffee & Rolo Cookies Recipe

There is nothing quite like the sweet smell of pumpkin and chocolate baking away in the oven! These soft, one bowl simple cookies will have the family jumping for joy 🙂

Take a look and enjoy!!

How to Make These Tasty Pumpkin Toffee Cookies

Start with a yellow cake mix into a large mixing bowl.

Add a fabulous can of pumpkin.

Give it a nice mix, like so.

I kinda LOVE these mini chips, however any chocolate chips will do the trick.

Add a good 2 cups to the bowl.

Stop and take a photo of this pile of deliciousness 🙂

I added about 1 cup of toffee chips.

Yum!

Break out the Rolo’s. Twenty to be exact 🙂

Give em’ a nice chop.

Add them to your bowl.

Fabulous!

One more good mix!

Time for the baking sheet.

Now, these won’t spread too much, so no need to leave too much space in between each cookie.

Soft, cake-like and chocolatey perfect. Enjoy!

Image of Pumpkin Toffee Chip & Rolo Chunk Cookies

Pumpkin Toffee Chip & Rolo Chunk Cookies

These Pumpkin Toffee Chip & Rolo Chunk Cookies are delicious! So many amazing flavors come together perfectly in this easy cookies recipe!
Course: Dessert
Cuisine: American
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings: 54 cookies
Calories: 79kcal
Author: Jenny
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Equipment

  • Oven

Ingredients

  • 1 box yellow cake mix
  • 15 oz canned pumpkin I used Libby's
  • 2 cups mini chocolate chips
  • 1 cup toffee bits
  • 1 1/2 cup rolos chopped

Instructions

  • Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner.
  • Place cake mix and pumpkin into a large bowl, mix to combine. Stir in chocolate chips, toffee chips and Rolo's, mixing until combined.
  • With a medium cookie scoop, scoop dough onto prepared baking sheet about 1 inch apart. Bake for 15-17 minutes until cooked through. 
  • Remove from oven and let cool on baking sheet for 10 minutes before transferring to cooling rack. Serve room temperature or chilled.

Nutrition

Calories: 79kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 77mg | Potassium: 23mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1245IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
Keywords: cake mix cookies recipe, pumpkin chocolate chip cookies, pumpkin chocolate chip cookies recipe, pumpkin cookies, pumpkin cookies recipe, rolo cookies, toffee cookies

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Hope you enjoy! Come back soon 🙂

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60 Responses
  1. Betty

    Just made these cookies this morning…very yummy and they are already mostly gone. Good thing they are easy to make.

  2. April

    I feel like this is probably a dumb question but do we prepare the cake mix as directed with eggs/oil/etc. or just using the flour-y mix plus pumpkin to get our consistency?

  3. Lauren

    I was pretty disappointed with there. I’m not sure cake mix is really the best medium for these cookies…maybe they would be better suited as mini cupcakes? It was very difficult to tell when they were done, because the appearance looks so raw. As others mentioned, the rolos seep out and burn at the edges. A great concept, but cake mix is definitely not the right vehicle here. For starters, cake mix has far more leavening than cookies need, a VERY different ratio of sugar to flour, and uses all white sugar (where most cookies use a mix of white and brown to achieve optimal texture). Might make good cupcakes, but not cookies.

  4. Alex

    This may be a silly question, but when you have your recipes where you use a box cake, do you follow the directions on the box prior to mixing with your recipe? Sometimes I do and it turns how perfect. But other times it looks nothing like your ending result when I do! Thanks!

  5. N.G.

    Help! I am making these right now and they’re just too soft. I even baked them much longer than the suggested time limit. I want to give out some cookie platters (locally) and mail some (one in state and one out of state), and I don’t know if the pumpkin cookies I made will hold up on the mailing journey.

  6. Michelle

    I have been baking from this website for months now, but this is my first comment. These cookies were soo easy to make an delicious. I made them for work on Thanksgiving and my co-workers LOVED them. They keep asking me to make more! Thanks for the great recipes 🙂

  7. Lorna

    OH MY GOODNESS! Made these last night! I could not believe how incredibly yummy these were. Especially with such minimal amount of ingredients. The worst part was unwrapping the rolos! I brought them to a get together and the kids went nuts. I have to admit half the kids were gaga over them and the other half were just so-so. My husband and I couldn’t stop eating them.

    To respond to the person who said the rolos came oozing out after baking, that happened on a couple of the cookies. I just cut off the hard, caramel-y part and it was great.

    My one recommendation is that I would make them on the smaller side next time. They are so gooey and hard to pick up when bigger. Maybe it was my fault and I didn’t cook them long enough, but that would be the only change I would make – making them smaller.

    Incredible recipe and definitely one of your best!

  8. Taylor

    I made these tonight..delicious! The parchment paper on cookie sheets is definitely recommended, as some of the rolo caramel & toffee will seep out of the cookie when baking and stick to the paper. I also used a mini scoop and they turned out the perfect size. Lastly, my rubber stapula kind of stuck when I tried to get the cookies off the sheet, so I switched to a fork and it worked much better.

  9. cassie

    Could you also use whit cake mix? Any reason you specified yellow? I have a box of whit on-hand I am looking to find a recipe for.

  10. mandy schneider

    Loved them..so easy and I thought the best part was having the rolos fall around the edges because when I pulled the, from the Silpat it was chocolaty goodness! Yumm
    Mandy

  11. Andrea

    I am in the middle of baking these right now. I couldn’t find plain toffee chips, so I just chopped up some Heath bars (but who doesn’t love a little extra chocolate!?) I had the same problem as Kristie and the Rolos kind of exploded and burnt around the edges of the cookie. Definitely not the pretties cookies, but they do taste good. I will try to clean up the edges once they’ve cooled off!

  12. Kristie

    So..I made these and the Rolo’s melted out of the cookie. They look horrible. (taste good though) what did I do wrong?

    1. Trish Barton

      I had the same problem. They taste delicious, but definitely don’t look like the cookies pictured. I’m going to try to turn down the temperature on my oven 25 degrees and let them sit out on the pan they cooked in and see if that helps.

  13. Kasey

    These are fabulous and so easy to make! I just made them yesterday and I can’t belive how easy they are! And they look beautiful too! Thank you for this awesome recipe 🙂

  14. Living The Sweet Life

    I can’t believe how easy this recipe sounds … and all the yummy chocolateness *yumm* Delicious.mounds.of.thick.fluffy.goodness 🙂

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