Pumpkin Butterscotch Cookies
Soft, cake-like, pumpkin butterscotch cookies recipe with butterscotch chips. These are so soft and stay soft for days! They are the best pumpkin cookies I make and perfect for fall.
Happy fall everyone! Fall just really puts me in such a baking mood and nothing says “fall” more than baking with pumpkin. I made these super soft, super good cookies the other day and I knew I had to share them with you right away. I’ve had so many friends make these since I first shared them with a group of people and they all love them so much. Of all the pumpkin cookies I’ve made, this is really my default recipe because there’s just something about the combination of pumpkin and the butterscotch chips. As much as I love the marriage of chocolate and pumpkin together, the butterscotch really just “did” something for me and made these cookies very unique.
I have to admit that I wasn’t so sure about pumpkin-flavored cookies, but just one bite of these pumpkin butterscotch cookies changed my mind! They had a different texture than most cookies, so be prepared to have very soft and “cake-like” cookies. They were so delicious and I think the butterscotch chips were the perfect touch. I won’t bore you with any more details…this way you can get into the kitchen faster and start baking these yummy Fall treats! Oh, and make sure you share with your friends…they will love you forever 🙂 I hope you try these and enjoy them as much as we did! I made these babies over and over again.
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 eggs
- 1 cup sugar
- ½ cup canola or corn oil
- 1 cup of canned pumpkin
- 1 teaspoon vanilla extract
- 1 cup butterscotch baking chips
- Preheat the oven to 325 degrees.
- Line two baking sheets with parchment paper and butter the paper.
- Stir the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl and set aside.
- In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute.
- Stop the mixer and scrape the sides of the bowl as needed during mixing.
- On low speed, mix the oil, pumpkin, and vanilla until blended.
- Mix in the flour mixture to incorporate it.
- Mix in the chips. (Note: I chilled the dough at this point to make it easier to scoop.)
- Using an ice cream scoop with a ¼-cup capacity (or use two tablespoons worth for smaller cookies), scoop the dough onto the prepared baking sheets, spacing the cookies at least 2½-inches apart. You could also simply use a ¼-cup measuring cup if you don’t have a scoop.
- Use a thin metal spatula to smooth and flatten the rounds.
- Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes.
- Cool them on the baking sheet for 5 minutes, then use a metal spatula to transfer the cookies to a wire rack to cool completely.
- Optional: dust the cooled cookies lightly with powdered sugar.
- The cookies can be stored in a tightly covered container at room temperature for up to 4 days.
Recipe source: adapted from joythebaker.com