Name: Spiced Pumpkin Butterscotch Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 2 cups all purpose flour; 1 teaspoon baking powder; 1 teaspon baking soda; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon allspice; 1/2 cup salted butter (softened); 1 cup granulated sugar; 2 eggs; 1 teaspoon vanilla extract; 3/4 cup pumpkin puree; 1/2 cup butterscotch chips; 1/2 cup cinnamon chips

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Soft, chewy, and full of fall flavors, these spiced pumpkin butterscotch cookies are the perfect autumn treat. Pumpkin purée is combined with warm spices to create a flavorful base, while rich butterscotch and fragrant cinnamon chips add pockets of sweetness in every bite.

An overhead view of a plate of pumpkin cookies.

It’s that time of year again! Kids are back to school, the weather isn’t quite as hot, and pumpkin and apple are everywhere. I love the beginning of fall and all of these delicious flavors that come with it.

It’s hard to choose a favorite when it comes to fall flavors. I love spices and the recipes with cozy spices like cinnamon, cardamom, and nutmeg are always on my list. A newer favorite for me is maple. Then of course pumpkin and apple are my favorites.

These Maple Snickerdoodle Cookies are one of my new favorite fall treats. When I want a taste of fall for breakfast I go for Copycat Starbucks Pumpkin Scones. For an individual dessert you can’t go wrong with Apple Pear Crisp for 2. Then there’s Pumpkin Loaf Cake with buttercream frosting on top.

I happen to have bags of butterscotch chips and cinnamon chips that were close to empty and I thought they would pair well with pumpkin. After glancing in the pantry I decided on Spiced Pumpkin Butterscotch Cookies.

Do I have to use butterscotch and cinnamon chips?

You need to use the butterscotch chips since these are butterscotch pumpkin cookies. While you can just add additional spices to the mix instead of the cinnamon chips, the cinnamon chips are really yummy. You can also add white chocolate chips if you want.

I went with a pumpkin cookie recipe I already had because I knew it was a good one with the perfect amount of spice. Then I added the butterscotch chips and cinnamon chips to the batter to finish the cookies.

Ingredients:

all purpose flour
baking powder
baking soda
salt
cinnamon
allspice (you could use nutmeg or ginger if you prefer)
salted butter (or unsalted if you prefer)
granulated sugar
pumpkin puree
vanilla extract
butterscotch chips
cinnamon chips

To make the cookies preheat the oven to 350 degrees. In a large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, and allspice. Set aside.

In a medium bowl cream together the butter and sugar. Add in the eggs and vanilla and mix well to combine. Stir in the pumpkin puree. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the butterscotch and cinnamon chips.

WHat is the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree and pumpkin pie filling are both made from cooked and mashed pumpkin but they have different uses and different ingredients. Pumpkin puree is cooked pumpkin with no additional spices or sugar. It’s used in both sweet and savory recipes. Pumpkin pie filling contains pumpkin, spices, and sugar or sweetener. It’s usually used just for pumpkin pie.

It’s important to make sure you get pumpkin puree for these cookies and not pumpkin pie filling. Unless you are making a pumpkin pie you always want to get just the pumpkin puree.

Using a 2 tablespoon cookie scoop and drop the dough onto a baking sheet leaving at least 2 inches in between each cookie. Bake for 12 minutes. Remove from oven, allow to cool on the baking sheet for 2 minutes, then remove to a wire rack to cool completely.

These cookies are delicious and filled with warm spices. The pockets of sweet butterscotch chips and spiced cinnamon chips meld so well with the pumpkin flavor of the cookies.

While the cookies are great alone they are perfect when paired with a hot cup of coffee, a pumpkin spice latte, or even a mug of hot apple cider.

How do you store these cookies?

Store the cookies in an air tight container for up to 4 days. You can also refrigerate them for up to 1 week.

If you’ve tried my Spiced Pumpkin Butterscotch Cookies or any other recipe on Hezzi-D’s Recipe Box please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

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