- November 25, 2024
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Pumpkin is one of my all-time favorite flavors. I am a little obsessed with it. This week is the first official day of fall, which means that it is now pumpkin season, and it's only fitting to kick it off with pumpkin butterscotch cookies. These two flavors are awesome on their own, but glorious together.
These cookies aren’t the prettiest, with the sunken butterscotch chips and misshapen form, but the fluffy pumpkin insides are for sure winners.
Pumpkin Butterscotch Cookies

Yields: about 2 dozen cookies

What you need:

2 cups all-purpose flour

1½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

2 large eggs

1 cup sugar

½ cup vegetable or canola oil

1 cup pumpkin puree

1 teaspoon vanilla extract

1 cup butterscotch chips
What to do:

Preheat the oven to 325° F. Line two baking sheets with parchment paper or silicone baking mats.
In a small bowl, combine the flour, baking powder, baking soda, salt and cinnamon; whisk to blend.
In a separate bowl with an electric mixer combine the eggs and sugar. Beat on medium-high speed until smooth and light in color, about 1 minute. Blend in the oil, pumpkin puree, and vanilla extract until well combined. With the mixer on low speed, mix in the dry ingredients just until incorporated.
Gently fold in the butterscotch chips with a spatula.
Drop mounds of dough onto the prepared baking sheets (I used a medium-sized dough scoop), spacing them a few inches apart.
Bake, rotating the sheets halfway through baking, until the tops feel set and a toothpick inserted in the center comes out dry, about 14 to 16 minutes. Allow to cool on the baking sheets 5 to 10 minutes before transferring to a wire rack to cool completely.
Store in an airtight container.
