These Pumpkin Cookies are super soft and tender with a pillow-like texture and crazy delicious. This easy recipe can be made with milk chocolate chips, dark chocolate, white chocolate, butterscotch, or a combination!
When I fall in love, I fall hard.
The first time I saw the Barenaked Ladies perform live in Minneapolis, I was hooked. I even got in my car and drove to Chicago the following weekend to see them again. I’ve lost track of how many times I’ve paid to watch their on-stage antics.
Case in point #2 – my one pair of Simple shoes quickly turned into two. Then three. Now, I think I have them in seven different colors. Maybe 10. But who’s counting.
Or when I discovered Israeli Couscous. I cleaned the market out. I must have tried a bazillion different recipes using this grain. My pantry still houses four bags at all times.
Now I’m on a butterscotch kick. And there’s no going back.
Found these Butterscotch Pumpkin Cookies and I was done. I made three batches in one week. I can’t get enough of them.
They’re almost like a muffin-top disguised as a cookie. Very pillow-like. And they have a ton of cinnamon spice flavor, finished off with a big win from the chips, which only partially melt. They’re even awesome after sitting in the refrigerator for a day. Swoon.
Pumpkin Cookie Recipe Ingredients
No special equipment or ingredients are needed to make theses soft pumpkin cookies! Here’s what you’ll need:
- Dry items: all-purpose flour, baking powder, baking soda, salt, cinnamon, and sugar
- Wet items: large eggs, vegetable oil, vanilla, and canned pumpkin (not canned pumpkin pie filling)
- Extras: butterscotch chips
How to Make Pumpkin Cookies
Here’s a brief summary of how to make these easy pumpkin cookies (scroll down for the detailed printable.)
You’ll simply whisk together the flour, baking powder, baking soda, salt, and cinnamon in one bowl, and then beat the eggs and sugar with an electric mixer in another bowl. Add in the oil, pumpkin, and vanilla. Combine the two mixtures and fold in the butterscotch chips.
Form tablespoon-sized balls of dough, place on a baking sheet lined with parchment paper a few inches apart, and bake until the tops feel firm. Let cool and enjoy!
How To Store These Pumpkin Cookies
The cookies can be stored in a tightly covered container at room temperature for up to 3 days in a cool spot or wrapped and frozen for up to 2 months.
Watch them Being Made
Other Pumpkin Recipes
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Butterscotch Pumpkin Cookies
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 1 teaspoon vanilla
- 1 cup butterscotch chips
Instructions
- Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, beat the eggs and sugar with an electric mixer until smooth and lightened in color. Add the oil, pumpkin, and vanilla until blended. Mix in the flour mixture until incorporated. Fold in the butterscotch chips.
- Scoop tablespoon-sized mounds of the dough onto the prepared baking sheets, spacing the cookies 2 inches apart.
- Bake for 7 minutes, rotate sheets, and bake for 8 minutes longer, until the tops feel firm and a toothpick inserted in the center comes out dry.
- Cool them on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Video
Notes
Nutrition
Other Notes
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Just got done making these, first I made bite sized ones, because I wasn’t sure my larger cookie scoop was going to be too big. But these are amazing! So soft and tasty!
Unfamiliar, does pumpkin puree come in a can? I want to know what to look for when I go to store for other ingredients. thanks
Yep, pumpkin puree is in a can. Usually next to the canned peaches, pears, applesauce, etc.
I make these every chance I get. This is far by the best recipe I know.
Amy – Thanks, Amy! You should make these. Really. They are so good. And they stay fresh in the fridge for several days…not that they’ve been lasting that long.
Amy, your butterscotch kick is compelling ME to go on a butterscotch kick. It’s been a while since I’ve had anything butterscotch, but I’m thinking I need to go make these cookies now. They look delicious!
Debbi – They are such a must see live. Love them. Was beyond bummed when Steven Paige left the band.
Lisa – I could say the exact same thing about you! I have a Cutting Edge folder.
You are killing me!! First the spice cake now these! You are making my “to do” list very long!
I think my brother and his wife went to that concert in Mpls. I had to watch his kid. I was mad because I couldn’t go!
I think I’ll be making these cookies very soon! Thanks!
Jen – Jeese, you’re so bossy. “Make me cake. Make me cookies. Make me butter from scratch…” ;-) Another batch coming up!
Paul – You’re not a cookie eater? Since when? Who are you?
Jennifer – Thanks! They really are fantastic. Hope you make yourself a batch.
YUM! I love the butterscotch twist in this recipe…I bet it goes great with pumpkin!
These are so good. I’m not a big cookie eater, but I love these so much.
Hey! Where were these when I was over?! Harumph.
I’m stopping by tomorrow with your eggs, and I request something to have these yummy little pillows waiting for me. ;o) Or…I may just have to make them myself….
Pam – Everything in moderation…except for cookies and shoes, right?!
Jenny – Yes! Send it!!
Joanne – I should revise the recipe to say “1 heaping cup of butterscotch chips for the bowl. And one heaping cup for your mouth.”
Dad – I actually think you’d like these (and the shoe collection.) And poo poo on the people that say pumpkin is only good during Thanksgiving. Trust me, these cookies will be made all year long.
Well, they certainly have a nice texture, and when I was a kid I liked butterscotch almost as much as pulkeys, but squash is squash and Halloween is over. Okay, okay, I’ll try a few next time we see you, but I’m not promising anything. But I really want to see those shoes!
I’m glad you threw in a Paul mention at the end. With all this talk of love and such, you wouldn’t want him to get jealous of the Barenaked Ladies (who are AWESOME by the way) or pretzel M&M’s (even though maybe he should be. Those things are like heaven on earth.)
Um yeah these are going to be made…this weekend. I am already such a butterscotch chip fiend that I can’t have them around the house. Because I will eat them. Straight. But I can make an exception for this. Tis the season, after all.
Two of my favorite things combined into one cookie! I’ve died and gone to heaven. You can bet I’ll be making them this weekend.
P.s. I just found a butterscotch chip spice cookie that is amazing. I’m happy to share the recipe if you want.
I am the same way! More is always better!
Could these be made gluten free?
I don’t know Laura, sorry. I’m not a gluten free baker, so I wouldn’t know how to change up the ingredients with success.