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
Butterscotch Pumpkin Cookies
- 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
- 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.
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