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Soft & Chewy Pumpkin Butterscotch Cookies

These Pumpkin Butterscotch Cookies are incredibly easy to whip up, making them perfect for a quick fall treat or a delightful bake sale contribution. Get ready for a cookie that’s soft, chewy, and bursting with fall flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Baking, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup shortening helps create that wonderfully tender and chewy texture
  • 1 cup white sugar for just the right amount of sweetness
  • 1 cup pumpkin puree make sure it's pure pumpkin puree, not pumpkin pie filling
  • 1 teaspoon vanilla extract enhances all those delicious flavors
  • 2 cups all-purpose flour the base of our cookie dough
  • 0.25 teaspoon salt to balance the sweetness and bring out the other flavors
  • 1 teaspoon baking soda helps the cookies spread and become tender
  • 1 teaspoon baking powder works with the baking soda for a little lift
  • 1 teaspoon ground cinnamon the quintessential fall spice!
  • 1.5 cups butterscotch chips melt into gooey pockets of deliciousness

Equipment

  • medium bowl
  • Separate Bowl
  • Cookie Sheets
  • Wire Cooling Racks

Method
 

  1. Step 1: Preheat your oven to 350 degrees F (175 degrees C). Lightly grease your cookie sheets or line them with parchment paper.
  2. Step 2: In a medium bowl, cream together the shortening and white sugar until light and fluffy.
  3. Step 3: Stir in the pumpkin puree and vanilla extract until well combined.
  4. Step 4: In a separate bowl, sift together the all-purpose flour, salt, baking soda, baking powder, and cinnamon. Gradually stir this dry mixture into the wet ingredients until just combined. Do not overmix.
  5. Step 5: Gently fold in the butterscotch chips.
  6. Step 6: Drop the dough by teaspoonfuls onto the prepared cookie sheets, leaving some space between them.
  7. Step 7: Bake for 8 to 10 minutes, or until the edges are lightly golden and the centers look set.
  8. Step 8: Let the cookies cool on the baking sheets for a minute or two before carefully transferring them to wire cooling racks to cool completely.

Notes

Want to put your own spin on these cookies? You absolutely can! Add a pinch of nutmeg or ginger along with the cinnamon for extra warmth. Chopped pecans or walnuts would be a lovely addition. Swap some of the butterscotch chips for milk chocolate or dark chocolate chips. Or, try both! Once cooled, you could even top these with a simple cream cheese frosting or a strawberry cream cheese frosting for an extra decadent treat.