Need a cookie to accompany your fall movie watching? These Pumpkin Butterscotch Chip Cookies are delicious, chewy, and has a great warmth from the cinnamon and pumpkin pie spice. Learn how to make these quick cuties down below!
How To Make Pumpkin Butterscotch Chip Cookies:
Step 1: Whisk flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together
Step 2: In a large bowl whisk melted butter, brown sugar, and granulated sugar together until smooth. Whisk in vanilla and pumpkin until incorporated
Step 3: Mix dry ingredients into the wet mixture, then fold in butterscotch chips. (Reserving a few if you want to add a few to the tops of the cookies for looks.) Freeze dough for ten minutes to harden.
Step 4: Roll into two tablespoon balls, (you will get about 16 cookies out of this recipe.) Divide cookie dough among two baking sheets. Add a few butterscotch chips to the tops if desired.
Step 5: Bake for 13-14 minutes or until edges are set. The cookies will look soft. Remove from the oven and let cool on the pan. Enjoy!
A delicious fall cookie to add to your list! So easy and simple there’s not much to discuss, let these cookies speak for themselves. (Or the lack of speaking from all the eating for that matter!)
Check Out All My Other Cookie Recipes!
Chewy Bakery Style Oatmeal Raisin
Lemon Raspberry White Chocolate
Fluffy Buttermilk Sugar Cookies
& Many more to come, thanks for stopping by 😉 – The Big Booty Baker
Pumpkin Butterscotch Chip Cookies
Ingredients
- 1½ cups (190g) all-purpose flour
- ¼ tsp salt
- 1/2 tsp baking powder
- ¼ tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp pumpkin pie spice
- ½ cup (113g) unsalted butter melted
- ¼ cup (50g) packed brown sugar
- ½ (100g) granulated sugar
- 1 tsp vanilla extract
- 1/3 cup (86g) pumpkin puree
- 1/2 cup (90g) butterscotch chips
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper or spray with non-stick spray; set aside.
- Whisk flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a medium size bowl; set aside.
- In a large bowl, whisk melted butter, brown sugar, and granulated sugar together until smooth. Whisk in vanilla and pumpkin until incorporated.
- Mix dry ingredients into the wet mixture until incorporated, then fold in butterscotch chips. (reserving a few if you want to add a few to the tops of the cookies for looks) Freeze dough for ten minutes to harden.
- Take dough out of the freezer and roll into two tablespoon balls, you will get about 16 cookies out of this recipe. Divide cookie dough among two baking sheets. Add a few butterscotch chips to the tops if desired.
- Bake for 13-14 minutes or until edges are set. The cookies will look soft. Remove from the oven and let cool on the pan. Enjoy!