Easy Pumpkin Butterscotch Cookies for Fall
Soft and tender, pumpkin spice cookies with butterscotch chips combine two flavors that are the perfect fall pairing!
These pumpkin butterscotch cookies are chock full of tasty goodness–make a batch today to share with friends and family!
Note: This post may contain affiliate links for your convenience. You can read my full disclosure policy here.
One of the best things about fall is all of the warm, cozy flavors. And when you can combine those flavors together in one treat? Even better!
That’s where these pumpkin butterscotch cookies come in. Soft, tender pumpkin spice cookies are chock full of butterscotch chips, giving them a rich, warm flavor.
I’ve made several varieties of pumpkin cookies over the years, and I love them all for different reasons.
So I took elements of my favorite cookie recipes and combined them into these pumpkin butterscotch chip cookies, and they did not disappoint.
They’re basically bite-size morsels of fall. My kids ate half the batch in one sitting.
You’ll love them! They’re great for sharing with friends and family, contributing to a fall bake sale, bringing to a potluck, or adding to your Thanksgiving dessert table.
More Pumpkin Cookie Recipes:
- No-Bake Pumpkin Oatmeal Cookies
- Easy Pumpkin Pie Cookies
- Shortcut Pumpkin Cookies (Made with Cake Mix)
- Pumpkin Chocolate Chip Cookies
- Easy Pumpkin Oatmeal Cookies
- Pumpkin Snickerdoodles
How to Make Pumpkin Butterscotch Chip Cookies
It’s really easy to make this fall favorite using regular pantry staples.
Ingredients You’ll Need
- Butter
- Brown Sugar
- Sugar
- Pumpkin Puree
- All-Purpose Flour
- Pumpkin Pie Spice
- Salt
- Baking Soda
- Baking Powder
- Butterscotch Chips
How to Make it:
Find the full printable recipe available below
Combine wet ingredients. You’ll start by creaming together some melted butter with both brown and white sugars.
Then add in the pumpkin puree. The pumpkin puree acts as the binder in this particular recipe, so no eggs are needed!
Add dry ingredients. In a separate bowl, whisk together some flour, pumpkin pie spice, salt, baking soda, and baking powder. Gradually add that into the wet ingredients until it’s combined well.
Last, add the butterscotch chips and mix to incorporate.
Bake. Scoop out the dough onto a parchment-lined baking sheet. Bake in preheated oven for about 10-13 minutes, or until the edges are turning golden-brown but the centers are still a little bit soft.
Let them cool on the pan for about 5 minutes, then transfer to a wire rack. You can let them cool a little bit longer and enjoy them warm, or let them cool completely.
The result is a delightfully soft cookie, with a perfect balance of butterscotch sweetness and warm fall spices.
Notes and Adaptations:
- I’ve also made these in the past with caramel chips instead of butterscotch chips.
- Feel free to add 1/2 cup of chopped pecans if you want a little crunch.
- Leftovers can be stored in an airtight container for up to 3-4 days.
Recommended Equipment:
Pumpkin Butterscotch Cookies
Ingredients
- 1/2 cup unsalted butter (softened)
- 1/4 cup light brown sugar (packed)
- 1/2 cup sugar
- 1/2 cup pumpkin puree
- 1 3/4 cups all-purpose flour
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1 cup butterscotch chips
Instructions
- Preheat oven to 350F. Line baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer, beat together butter and sugars until light and fluffy.
- On low speed, add in pumpkin puree and mix until well-combined.
- In a small mixing bowl, combine flour, pumpkin pie spice, salt, baking soda, and baking powder. Whisk to combine.
- With mixer on low speed, gradually add dry ingredients to the wet ingredients. Once combined, mix in butterscotch chips.
- Use a medium cookie scoop to scoop dough out onto prepared baking sheet (I fit 9 rounds on a standard baking sheet).
- Place in preheated oven and bake for about 10-13 minutes, until edges are beginning to turn golden brown but centers are still a bit soft.
- Remove from oven and allow cookies to set on baking sheet for about 5 minutes before transferring to a cooling rack. Repeat with remaining cookie dough.
- Serve warm or let cool completely.
Notes
- If desired, you can add 1/2 cup of chopped pecans to the cookie dough.
- Leftovers can be stored in an airtight container at room temperature for up to 3-4 days. You can also freeze the cookies for later.
Nutrition
Did you try this recipe?
Don’t forget to leave a rating below and make sure to follow on Instagram and Pinterest for more easy recipes!
More Cookie Recipes You’ll Love:
- Perfectly Chewy Chocolate Chip Cookies
- Bakery Style Oatmeal Raisin Cookies
- Soft and Chewy Snickerdoodles
- Easy Peanut Butter Chocolate Chip Cookies
- Easy Brownie Mix Cookies
Don’t forget to save this recipe to your pumpkin desserts board on Pinterest!
Oh my goodness, I know these have to be super delish. I love pumpkin and I love caramel! Thanks for sharing!
Thanks, Julie! Pumpkin and caramel are two of my favorites, too! 🙂
Congratulations on the feature at Foodie Friday. Your cookies look and sound so good. Thank you for sharing.
Thank you so much, Amy! 🙂
Is the butter supposed to be melted or just softened??
Hi Renee! I use melted butter (that’s what I use in my chocolate chip cookies, too!). You can certainly use softened butter if you prefer! 🙂