It’s almost that time of year when everything has pumpkin in it! But you should really make pumpkin recipes all year round. Last year, I made pumpkin muffins with butterscotch chips and they were delicious! It’s the perfect combination of flavors.

 

I want to share How To Make Pumpkin Cookies – these are the best! They are soft and chewy and you will love how all the flavors go together!

 

I have seen recipes for pumpkin chocolate chip cookies made with pumpkin and semi-sweet chocolate chips (or milk chocolate chips) – so I thought why not make a pumpkin cookie recipe and change it up to use butterscotch chips!

I played around with some recipes and this has become a favorite in our house. It’s a very easy recipe and they are amazing cake-like cookies!

 

 

Tips to make the best pumpkin cookies

• The dough of the cookies is not like regular cookie dough balls – you can not roll them! You need a cookie scoop so you can scoop the dough onto the cookie sheet. Make sure you place them in a single layer and give them about 2 inches between cookies so they don’t touch when they spread while baking. When they are baked they will have a cake-like texture.
• This recipe uses oil instead of softened butter. It gives the cookies a chewy texture and they are very moist and delicious.
• It really makes a difference when you line the cookie sheet with parchment paper – but do not confuse it with wax paper!
• Make sure you buy a can of pumpkin – NOT pumpkin pie filling. I have never used fresh pumpkin puree, but I think it would still work.
• If you love pumpkin pie spice – you can omit the cinnamon and add your favorite spices.
• I love butterscotch chips but you could switch out the chips for chocolate chips or even cinnamon chips!
• This is my affiliate link for the 2-inch cookie scoop I use.

Now that you are convinced you need to make this recipe with lots of pumpkin flavor, grab your measuring cup, a large mixing bowl, and all the ingredients to make your first batch of pumpkin spice cookies with butterscotch chips!

 

Scroll to the bottom for the printable recipe card with detailed instructions.

 

 

Soft Pumpkin Cookies with Butterscotch Chips

• White sugar
• Oil (canola or vegetable)
• Vanilla
• Canned pumpkin
• Eggs
• All purpose flour
• Ground cinnamon
• Baking soda
• Salt
• Baking powder
• Butterscotch chips

How To Make Delicious Pumpkin Cookies 

Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper or a silicone liner and set the prepared baking sheets aside.

In a large bowl of a stand mixer mix together the wet ingredients – sugar, oil, vanilla, pumpkin, and eggs. I like to use the paddle attachment on my electric mixer – but you can use any mixer or wooden spoon if you prefer.

 

 

In a medium bowl, combine flour, cinnamon, baking soda, and powder. Mix well with a whisk or wooden spoon. Pour a little bit of the flour mixture at a time into the wet ingredients and mix until they are completely mixed in. Fold in the butterscotch chips.

NOTE: It will be more of like the texture of a thick cake batter rather than a thick dough cookie batter.

 

 

 

Using a 2-inch cookie scoop – drop the cookies onto a silicone-lined or parchment-lined cookie sheet. Bake at 375 degrees for about 11 minutes. They will turn a slight golden brown and not be runny in the center.

 

Tip – if you want to make large cookies like Crumbl Cookies – use a large cookie scoop and bake for 15-17 minutes.

 

 

Allow the cookies to cool on the pan for a few minutes and then transfer cookies to a wire rack. (Sometimes I add a paper towel to the counter and let the warm cookies rest on the paper towel if I don’t have a wire rack available.)

How to store these easy pumpkin cookies:

Store the chewy pumpkin cookies at room temperature in an airtight container or freezer bag for up to 4 days. (But they will not last that long!) You can also freeze them for up to 3 months.

 

This is the perfect fall dessert recipe – but really it should be made all year long!

 

What are some of your favorite pumpkin recipes? I do like pumpkin bread but I do not like pumpkin pie – I think it’s the texture. I also love anything pumpkin + cream cheese frosting.

 

 

You could also make these pumpkin snickerdoodles cookies with a cream cheese filling.

I love all the fall warm spices that are all over during pumpkin season – but make sure you enjoy these pumpkin treats all year long!

If you need a great recipe for bake sales – I think these would be very popular, especially during the fall season. Cookies, cakes, and muffins are the best ways to enjoy pumpkin desserts!

The first time you make these – you will realize you need to make them all the time! Grab all these ingredients the next time you go to the grocery store.

 

How To Make Pumpkin Cookies

Print

Do you want to know How To Make Pumpkin Cookies? These are the best! They are soft and chewy and you will love the pumpkin and butterscotch combination!

Prep Time 10 minutes

Cook Time 11 minutes

Additional Time 5 minutes

Total Time 26 minutes

Ingredients

• 3/4 cup white sugar
• 3/4 cup oil (canola or vegetable)
• 1-1/2 Tablespoon Vanilla Extact
• 1 - 15oz can pumpkin
• 2 eggs
• 2-3/4 cup all purpose flour
• 1 Tablespoon ground cinnamon
• 1 teaspoon baking soda
• 1-1/2 teaspoon salt
• 1 Tablespoon baking powder
• 2 cups butterscotch chips

Instructions

1. Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper or a silicone liner and set the prepared baking sheets aside.
2. In a large bowl of a stand mixer mix together the wet ingredients - sugar, oil, vanilla, pumpkin, and eggs. I like to use the paddle attachment on my electric mixer - but you can use an electric mixer or wooden spoon if you prefer.
3. In a medium bowl, combine flour, cinnamon, baking soda, and powder. Mix well with a whisk or wooden spoon. Pour a little bit of the flour mixture at a time into the wet ingredients and mix until they are completely mixed in. Fold in the butterscotch chips. (The texture is going to be like a brownie mixture.)
4. Using a 2-inch cookie scoop - drop the cookies onto a silicone-lined or parchment-lined cookie sheet. Bake at 375 degrees for about 11 minutes. They will turn a slight golden brown and not be runny in the center.
5. Allow the cookies to cool on the pan for a few minutes and then transfer cookies to a wire rack. (Sometimes I add a paper towel to the counter and let the warm cookies rest on the paper towel if I don't have a wire rack available.

Notes

NOTE: It will be more of like the texture of a thick cake batter rather than a thick dough cookie batter.

Tip - if you want to make large cookies like Crumbl Cookies - use a large cookie scoop and bake for 15-17 minutes.

How to store these easy pumpkin cookies:

Store the chewy pumpkin cookies at room temperature in an airtight container or freezer bag for up to 4 days. (But they will not last that long!) You can also freeze them for up to 3 months.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram