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!
