These Pumpkin Butterscotch Cookies are soft, pillowy cookies with the distinct flavors of pumpkin and cinnamon, but with a little butterscotch twist.
These pumpkin butterscotch chip cookies are delicious with a cup of Creamy Pumpkin Hot Cocoa!
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I love baking with my kids and finding ways to make favorites a little healthier. These Pumpkin Butterscotch Chocolate Chip Cookies use less granulated and brown sugars than traditional chocolate chip cookies. This recipe really is a win/win for my kids and for me!
When you bite into them, you get the delicious flavors of the pumpkin with the butterscotch chips and the distinct crunch from the crispy crunchy baking bits. I use the Buncha Cruncha Baking Bits. I'm seriously in love with those baking bits, I can't wait to try them in a granola bar recipe! They add such a nice flavor and texture.
🧂 Ingredients
This is meant to be a brief overview of the Pumpkin Butterscotch Cookies recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- butter
- light brown sugar
- granulated white sugar
- all-purpose flour
- baking powder
- wheat germ (optional)
- salt
- ground cinnamon or pumpkin pie spice
- canned pure pumpkin puree (you can also make homemade pumpkin puree)
- pure vanilla extract
- egg
- semi-sweet chocolate chips
- butterscotch chocolate chips
- crispy baking bits (optional)
🔪Instructions
- In a large bowl, sift together the dry ingredients. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugars until creamy and smooth.
- Add in the egg, vanilla, pumpkin puree, and cinnamon. Mix on a medium speed until combined.
- Add the flour mixture and mix at low speed until combined.
- Finally, add in the chocolate chips, butterscotch chips, and crispy crunchy bits. Mix gently on low.
- Drop by tablespoonfuls on the prepared baking sheet. (Or use a cookie scoop for uniform-sized cookies).
- Bake for 10-12 minutes at 375F until golden brown and the edges are firm.
- Allow the cookies to cool for 2 minutes on the baking sheet before removing them to a wire rack.
Equipment
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- Measuring Spoons and Dry Measuring Cups
- Stand Mixer (these can also be mixed by hand, or with a hand mixer)
- Baking Sheet and Parchment Paper
- Cookie Scoop (optional)
- Silicone Spatula
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⏲️ Storage
Store the cookies in an airtight container at room temperature for 4-5 days.
If you prefer, you can freeze some of the cookie dough using one of two methods. Frozen cookie dough will keep in your freezer for 9 to 12 months!
First, you can roll the dough into a log wrap it in parchment paper and then put it into a labeled freezer bag.
Or, you can scoop the cookies onto a rimmed baking sheet and flash freeze them for 1 hour. Then take the frozen cookie dough balls and place them into a labeled freezer bag.
When you're ready to bake, simply remove the cookie dough from the freezer and allow it to thaw slightly. Bake as per the instructions on the recipe card.
⭐ Tips
- Use a spoonula or rubber spatula like the one in this Silicone Spatula Set to scrape down the bowl.
- Be sure to pick up the right can! Buy pure pumpkin puree and NOT pumpkin pie filling. You can also make your own pumpkin puree.
💭 Frequently Asked Questions
Here are some questions (and answers!) readers often ask about this cookie recipe.
Yes of course, but I love the convenience of grabbing a can at the store rather than making my own for these cookies.
No. Canned pumpkin puree is just that - only pureed pumpkin. Canned pumpkin pie filling comes with spices, salt, and some sugars added in already. It's also a different texture and won't hold up in this recipe.
We don't recommend substituting the pumpkin puree, however, either cooked and mashed sweet potatoes or cooked and mashed butternut squash can be used as substitutions for pumpkin puree in most recipes. Just use the same amount of sweet potatoes or squash as you would pumpkin.
Butterscotch chips were a hit with my family, but you could also substitute white chocolate chips for a slightly different flavor profile.
Butterscotch chips melt a bit faster than the usual chocolate chips, but both will hold up well in cookies.
Semi-sweet chocolate chips have a higher amount of cocoa inside which makes them a bit more bitter. Milk chocolate chips are sweeter.
📖 Variations
I like adding wheat germ to baked goods because it's a good source of vitamins and minerals. Honestly, it makes me feel better about the kids eating cookies! Wheat germ also adds a nutty flavor and a little bit of texture, however, it is optional.
You can also omit the crispy crunchy baking bits if you prefer.
Pumpkin Chocolate Chip Cookies
These cookies can be made with just semi-sweet chocolate chips if you want to make pumpkin chocolate chip cookies. I just love the butterscotch and pumpkin flavors together.
😋 Similar Recipes
If you love pumpkin, you'll want to check out these other delicious recipes:
- Pumpkin Cheesecake Truffles - this is our most popular pumpkin dessert!
- No Bake Pumpkin Cheesecake Cups - what's not to love about a no bake treat?
- Pumpkin Chocolate Chip Bars - cake-like bars full of pumpkin spice goodness.
- Creamy Pumpkin Hot Cocoa - the ultimate Fall drink.
- Pumpkin Cinnamon Rolls with Cream Cheese Icing - spiced pumpkin puree makes ordinary cinnamon rolls extraordinary!
- Pumpkin Pie Smoothie - healthy and delish, yes, please!
Be sure to also check out this collection of Delicious Pumpkin Recipes!
More Cookie Recipes
Not ready to make these yummy pumpkin butterscotch cookies yet?
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Pumpkin Butterscotch Cookies
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Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoons wheat germ optional
- 1 teaspoon salt
- ½ cup butter 1 stick, room temperature
- ½ cup light brown sugar
- ½ cup granulated sugar
- ¾ cup Canned pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 egg
- ½ cup semi-sweet chocolate chips
- ¾ cup crispy baking bits, crisp pearls, or feuilletine flakes optional - I used NESTLÉ® BUNCHA CRUNCH®
- ¾ cup butterscotch bits
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 375 F.
- In the bowl of an electric mixer, beat together the butter and sugars until creamy and smooth.½ cup butter, ½ cup light brown sugar, ½ cup granulated sugar
- Add in the egg, vanilla, pumpkin puree, and cinnamon. Mix on a medium speed until combined.¾ cup Canned pure pumpkin puree, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1 egg
- Add the flour, wheat germ, baking powder, and salt and mix on low to combine.2¼ cups all-purpose flour, 1 teaspoon baking powder, 1 tablespoons wheat germ, 1 teaspoon salt
- Finally, add in the chocolate chips, butterscotch chips and crispy crunchy bits. Mix gently on low.½ cup semi-sweet chocolate chips, ¾ cup crispy baking bits, crisp pearls, or feuilletine flakes, ¾ cup butterscotch bits
- Drop by tablespoonfuls on the prepared baking sheet. (Or use a cookie scoop for uniform sized cookies).
- Bake for 10-12 minutes until golden brown and the edges are firm.
- Allow the cookies to cool 2 minutes on the baking sheet before removing them to a cooling rack.
Equipment
- Parchment Paper
Jenna says
I'm usually not a fan of pumpkin foods, but these might change my mind!