Pumpkin Butterscotch Chip Cookies

Pumpkin Butterscotch Chip Cookies stacked with top cookie halved

These Pumpkin Butterscotch Chip Cookies are the perfect pumpkin cookie! They are dense, moist, chewy and the butterscotch chips are the perfect compliment to them!



1. Preheat oven to 350 degrees.
2. Mix together butter, brown sugar, sugar, vanilla extract, pumpkin puree and egg white until well combined.
3. Add the spices, flour and cornstarch and mix until well combined.
4. Stir in butterscotch chips. Dough will be thick and sticky.
5. Refrigerate for about 30 minutes to an hour.
6. Scoop 2 tbsp of dough per cookie onto a cookie sheet lined with parchment paper or a non-stick baking mat. They’ll spread a bit while baking
7. Bake for 12-13 minutes. The edges should be firm and the center will still look a little undercooked, but will continue cooking and firm up as it cools.
8. Remove cookies from oven and allow to cool for about a minute on cookie sheet.
9. Move cookies to a cooling rack to finish cooling.