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Pumpkin Butterscotch Cookies

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These sweet pumpkin butterscotch cookies are soft, moist and full of pumpkin and butterscotch flavor. These are not your average autumn cookie!

Pumpkin Butterscotch Cookies by Nutmeg Nanny

I honestly was not sure how much I was going to like these cookies when I made them. Would the flavors taste delicious together? Well the answer is yes.  In fact the answer is it’s awesome. The cookies are soft and cake like and the sweet butterscotch chips melt in your mouth.  They may not be the best looking cookie but lets not judge – Lets just eat 🙂

If you’re a fan of soft pumpkin cookies these are definitely for you. I personally love the addition of butterscotch chips but you could easily substitute chocolate chips or white chocolate chips. These cookies are perfect just about any way you bake them up!

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Pumpkin Butterscotch Cookies

These sweet pumpkin butterscotch cookies are soft, moist and full of pumpkin and butterscotch flavor. These are not your average autumn cookie!

Prep Time: 15 minutes

Cook Time: 15 minutes per batch

Total Time: 30 minutes

Ingredients:

  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 eggs
  • 1 cup sugar
  • 1/2 cup canola or corn oil
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 1 cup butterscotch chips

Source: Joy the Baker

Directions:

Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.

Stir the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the butterscotch chips.

Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds.

Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.

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