Pumpkin Butterscotch Chip Cookies Recipe
If you’re looking to embrace the cozy flavors of autumn, look no further than these delightful pumpkin butterscotch chip cookies. Bursting with warm spices and sweet butterscotch chips, they are the perfect treat to enjoy on a crisp fall day. This recipe combines the best of both pumpkin spice and cookie goodness, making it an irresistible sweet treat for pumpkin lovers.
There’s something very nostalgic about this recipe for me. Growing up, every fall, my grandmother and I would spend a weekend baking pumpkin-based treats, and these cookies were always on our list. The smell of cinnamon and nutmeg in the kitchen would fill the house, and we’d enjoy our baking efforts with a warm cup of apple cider by the fireplace. It’s a cherished memory that I relive each time I prepare these cookies.
Why You’ll Love This Recipe
This cookie recipe is the epitome of fall dessert perfection. The soft and chewy texture is accentuated by the delightful contrast of sweet butterscotch chips. Not only are these cookies incredibly easy to make, but they also fill your kitchen with an irresistible aroma. Their shelf-life is impressive, which makes them perfect for gifting or long-lasting indulgence. Plus, the recipe provides the perfect balance of spices and sweetness that will have everyone reaching for seconds.
Ingredients Notes
To make these cookies, you will need pure canned pumpkin, which you can find in most grocery stores during the fall season. Remember, this is different from pumpkin pie filling. For the spice blend, fresh ground cinnamon and nutmeg are must-haves, although you can experiment with mace or cloves for extra depth. The butterscotch chips serve as the perfect complement to the spiced pumpkin, adding a sweet creaminess to every bite. If you’re unable to find butterscotch chips, white chocolate chips can serve as a suitable replacement.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This will prevent the cookies from sticking and ensure even baking.
Step 2
In a large mixing bowl, combine the dry ingredients: all-purpose flour, baking soda, salt, cinnamon, and nutmeg. Whisk them together until well blended, removing any clumps.
Step 3
In another bowl, beat together the softened butter, brown sugar, and white sugar until creamy. Add in the canned pumpkin and vanilla extract, mixing until smooth.
Step 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the butterscotch chips gently to distribute them evenly.
Step 5
Drop rounded tablespoons of dough onto the prepared baking sheets. Bake for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Storage Options
Store your cookies in an airtight container at room temperature, where they will stay fresh for up to one week. If you want to extend their life, consider freezing them. Place the cookies in a layer separated by wax paper in an airtight container and freeze for up to three months. To enjoy them again, allow them to thaw at room temperature for an hour, or microwave them for 10-15 seconds to regain their soft texture.
Variations & Substitutions
For a healthier twist, replace half of the all-purpose flour with whole wheat flour. If you’re craving a bit of crunch, consider adding a handful of chopped nuts such as pecans or walnuts into the cookie dough. Veganizing this recipe is simple by substituting the butter with coconut oil and using flaxseeds mixed with water instead of eggs.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin? Yes, fresh pumpkin puree can be used as a substitute. Just be sure to drain any excess liquid after pureeing to ensure your cookies don’t become too moist. Use the same amount of fresh puree as you would canned pumpkin.
Do I have to chill the dough before baking? Unlike many cookie recipes, chilling the dough is not necessary for this recipe. However, if you find the dough too sticky, a quick 30-minute chill can make it easier to handle.
What if I can’t find butterscotch chips? No worries! You can replace butterscotch chips with white chocolate chips or even dark chocolate chips for a different flavor profile. Each alternative will provide its own unique twist to the cookies’ taste.
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Pumpkin Butterscotch Chip Cookies Recipe
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 0.75 cup brown sugar packed
- 1 cup pumpkin puree
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 2 cups butterscotch chips
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat together the butter, granulated sugar, and brown sugar until creamy.
- Add the pumpkin puree, vanilla extract, and pumpkin pie spice to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the butterscotch chips.
- Drop by rounded tablespoon onto prepared baking sheet.
- Bake for 10-12 minutes, or until cookies are set and edges are lightly golden.
- Cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
