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stack of pumpkin butterscotch chip cookies with one broken in half on top
Recipe

Pumpkin Butterscotch Chip Cookies

  • Author: Lindsay
  • Prep Time: 1 hour
  • Chill Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 25-30 Cookies
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

These Pumpkin Butterscotch Chip Cookies are the perfect pumpkin cookie! They are dense and chewy and the butterscotch chips are the perfect pairing!


Ingredients

  • 2 1/3 cups (303g) all-purpose flour
  • 2 tsp ground cinnamon
  • 3/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (168g) unsalted butter, melted
  • 3/4 cup (168g) packed light brown sugar
  • 1/4 cup (52g) sugar
  • 1 tsp vanilla extract
  • 3/4 cup + 2 tbsp (203g) pumpkin puree
  • 1 cup (169g) butterscotch chips, plus 1/4 cup (42g) for on top

Instructions

  1. Preheat oven to 350°F (176°C). Line a cookie sheet with a silicone baking mat (or parchment paper) and set aside.
  2. Combine the flour, spices, baking soda and salt in a medium-sized bowl and set aside.
  3. In a large bowl, whisk the melted butter, brown sugar and sugar together until well combined.
  4. Add the vanilla extract and pumpkin puree and whisk until well combined.
  5. Add the dry ingredients and fold together with a spatula until well combined.
  6. Fold in the butterscotch chips, reserving the extra ¼ cup for later.
  7. Refrigerate the cookie dough for at least an hour or overnight. They get even more dense and chewy the longer they are refrigerated.
  8. Make balls of 2 tablespoons of cookie dough and place onto the prepared cookie sheet. Press the cookies down to about the thickness you want them to be, they won’t spread a lot.
  9. Use the remaining butterscotch chips to place a few extras on top of each cookie before baking.
  10. Bake for 10-15 minutes or until they just look fully baked. They should not look under baked.
  11. Remove the cookies from the oven and allow to cool for 5-10 minutes on the cookie sheet, then move the cookies to a cooling rack to finish cooling.
  12. Once cool, serve or store in an airtight container. Because of the moisture from the pumpkin in these cookies, they get even better the next day and stay good for at least 5-7 days.

Notes

Recipe updated August 12, 2022.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 133
  • Sugar: 10.1 g
  • Sodium: 40.9 mg
  • Fat: 6.1 g
  • Carbohydrates: 18.2 g
  • Protein: 1.5 g
  • Cholesterol: 15.8 mg

Keywords: pumpkin cookies, pumpkin butterscotch chip cookies