Pumpkin Butterscotch Chip Cookies
Soft, chewy, and bursting with autumnal flavors, these Pumpkin Butterscotch Chip Cookies are the perfect treat for fall baking. Infused with warm spices like cinnamon, nutmeg, and ginger, these cookies feature the cozy richness of pumpkin puree paired with the sweet, caramel-like goodness of butterscotch chips. Quick to prepare and baking to golden perfection in just 12 minutes, these cookies have a melt-in-your-mouth texture that keeps everyone coming back for more. Whether you're prepping for a seasonal gathering or simply craving a fall-inspired snack, this easy recipe delivers the ultimate pumpkin spice indulgence. Plus, they stay delightfully fresh for days, making them perfect for sharing—or savoring all on your own!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.5 teaspoons table salt
- 0.5 cups unsalted butter, softened
- 0.75 cups granulated sugar
- 0.5 cups light brown sugar, packed
- 0.75 cups pumpkin puree (not pumpkin pie filling)
- 2 teaspoons vanilla extract
- 1 egg, large
- 1.25 cups butterscotch chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, using a hand mixer or stand mixer with a paddle attachment, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Add the pumpkin puree, vanilla extract, and egg to the butter-sugar mixture. Beat until fully combined, scraping down the sides of the bowl as needed.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Gently fold in the butterscotch chips with a spatula until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the tops appear set. Do not overbake as the cookies will continue to firm up as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
4261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.1 g | 210% | |
| Saturated Fat | 112.8 g | 564% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 3090 mg | 134% | |
| Total Carbohydrate | 655.4 g | 238% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 414.8 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 468 mg | 36% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1482 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
