These chewy Pumpkin Candy Bar Cookies are packed with nutty browned butter, warm spices and indulgent candy bars. Make a batch to use up leftover Halloween candy or to send in a BOO themed care package to a loved one far away!

These Pumpkin Candy Bar Cookies are the most amazing fall cookies! They are soft and chewy with just the right amount of pumpkin spice.

We then pack these pumpkin cookies with all the best leftover Halloween candy bars – Milky Way, Butterfingers, Snickers, Reese’s Peanut Butter Cups, the works! – for the most indulgent cookie.

The key to making perfectly chewy pumpkin cookies, is to blot the pumpkin puree with paper towels to remove excess moisture. Without this extra step, pumpkin cookies will be cake like and not chewy.

Look no further than these Pumpkin Candy Bar Cookies for the best cookies using leftover Halloween candy.

Pumpkin Candy Bar Cookies

Name: Pumpkin Candy Bar Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2
Ingredients: 1/2 cup pure pumpkin puree; 1/2 cup unsalted butter, sliced; 1 ½ cups unbleached all-purpose flour; 1/4 teaspoon kosher salt; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 2 teaspoons pumpkin pie spice; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 large egg yolk; 2 teaspoons pure vanilla extract; 1 cup chopped candy bars (see notes)*; Flaky sea salt, optional

Yield: 2 dozen cookies

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Chewy pumpkin cookies with nutty browned butter, warm spices and gooey chocolate caramel candies.

Ingredients

1/2 cup pure pumpkin puree
1/2 cup unsalted butter, sliced
1 ½ cups unbleached all-purpose flour
1/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoons pumpkin pie spice
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg yolk
2 teaspoons pure vanilla extract
1 cup chopped candy bars (see notes)*
Flaky sea salt, optional

Instructions

Preheat oven to 350 degrees F. Line two baking sheets with silicone baking mats or parchment paper. Set aside

Place a paper towel on a plate. Place pumpkin on top of the paper towel. Use several other paper towels to “blot” the pumpkin dry, removing as much excess moisture as possible. Set aside.

Place the butter in a heavy bottom saucepan and cook over medium heat, stirring constantly, until the butter begins to boil up and becomes foamy. Continue cooking and stirring until butter starts to smell nutty and turn golden or toasty brown in color, about 6-8 minutes. Remove from heat and let cool slightly.

In a medium bowl stir together flour, salt, baking soda, baking powder and pumpkin pie spice. Set aside.

In a large bowl whisk together cooled browned butter, granulated sugar and brown sugar. Whisk in the egg yolk, vanilla and pumpkin puree, whisking until smooth.

Stir in the flour mixture, a little at a time, stirring well after each addition. Continue stirring in flour until all flour has been incorporated and a soft dough forms. Fold in chopped candy bars.

Using a cookie scoop or a tablespoon, scoop dough into 1 ½-inch balls. Place dough onto prepared baking sheets, leaving several inches in between for expansion. If desired, sprinkle the tops of the cookie with flaky sea salt.

Bake cookie dough for 8-10 minutes, or until cookies are set and edges are lightly browned. Do not over bake!

Let cookies cool on baking sheet for 1-2 minutes before transferring them to a baking rack to cool completely. Store at room temperature in an airtight container for up to 5 days.

Notes

Notes: *Any chopped chocolate candy bar or semi-sweet chocolate chips can be used in this recipe. We recommend Reese's Peanut Butter Cups, Milky Way, Snickers, Hershey Bars, etc.