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Pumpkin Butterscotch Cookies

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  • Author: Erin
  • Total Time: 21 minutes
  • Yield: 36 cookies 1x


Soft, cake-like cookies full of pumpkin and cinnamon and dotted with sweet butterscotch chips for a delicious combo.  Their smaller size makes them perfect for easy-grab snacking.


  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 1 cup white sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 tsp pure vanilla extract
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 3/4 cup butterscotch chips


  1. Preheat oven to 350F. Line 2 large cookie sheets with parchment paper and set aside.
  2. In a large mixing bowl using a hand or stand mixer, cream the butter and sugar until pale yellow and fluffy - 4-5 minutes.  Add the pumpkin puree and vanilla and mix until combined.
  3. In a second bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.  Add the dry mixture to the wet in 3 additions, mixing on low speed after each one.  Stop mixing when just combined, being careful not to overmix.
  4. Fold in the butterscotch chips.  Use a small 2-tsp size cookie scoop to drop flat scoops of dough onto the prepared pans, spacing them 2 inches apart.  If desired, press some extra butterscotch chips into the dough balls for looks.
  5. Bake on the center rack for 9-11 minutes or until cookies are set.  If you bake 2 pans at once, rotate the pans halfway through.
  6. Allow cookies to cool on the pan for 5 minutes and then transfer to a cooling rack.  Repeat steps 4-6 as needed until all dough has been used.  Make sure pans are cool between each bake.
  7. Because cookies are soft, they do best stored in airtight containers in a cool room or, even better, in the refrigerator.
  • Prep Time: 10 mins
  • Cook Time: 11 mins
  • Category: Dessert
  • Method: Oven
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