Butterscotch Pumpkin Cookies
Updated
Updated
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!
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Soft Pumpkin Cookies Recipe
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.
Ingredients Needed
No special equipment or ingredients are needed to make theses soft pumpkin cookies.
(Scroll below to the printable recipe card for details and measurements.)
- Dry items: all-purpose flour, baking powder, baking soda, salt, cinnamon, and sugar
- Wet items: large eggs, vegetable oil, vanilla, and canned pumpkin puree (not canned pumpkin pie filling)
- Extras: butterscotch chips
Use a Different Chip
How to Make Pumpkin Cookies
Here’s a brief summary of how to make these easy pumpkin cookies.
(Scroll below to the printable recipe card for details and measurements, and don’t miss the video below.)
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!
Video: Pumpkin Cookies
Proper Storage
The cookies can be stored in a airtight container at room temperature for up to 3 days in a cool spot or wrapped and frozen for up to 2 months.
More 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 TikTok, 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 canned pumpkin puree, (not pumpkin pie filling)
- 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
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
I loved this because I used gluten free flour, honey/maple syrup and sugar free butterscotch chips and they still turned out fluffy and delicious! Thank you.
this kinof cookie is my fav the recipe is good but my cookies came out tiny! any idea why this would be?
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!
These are WONDERFUL!
I make these every chance I get. This is far by the best recipe I know.
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!
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!
LOVED these. Butterscotch and pumpkin is the best flavor combo.
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….
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.
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.
Two of my favorite things combined into one cookie! I’ve died and gone to heaven.