Soft Pumpkin Cookies {with Butterscotch Chips}

Soft Pumpkin Cookie Ingredients

Other than the butterscotch chips, you probably already have everything in your pantry to make these essential fall cookies! Be sure to print the recipe with quantities and full instructions at the end of this post.

• Unbleached All-purpose Flour | I always use organic unbleached AP flour, unbleached flour has a more dense texture, and provides more structure in baked goods.
• Leavening | We will use both baking powder and baking soda in these Spiced Pumpkin cookies, because we want a bit more lift than normal, this gives these cookies their classic domed tops.
• Spices | Well, these wouldn’t be spiced pumpkin cookies without some spice! I used Pumpkin Pie Spice in mine, but you can easily swap out for just cinnamon.
• Eggs & Oil | You will beat these two ingredients together, until they are thick, light and creamy! This gives body to the soft pumpkin cookies!
• Canned Pumpkin | Be sure it’s canned pumpkin puree and not pumpkin pie filling!
• Vanilla Extract | I used Rodelle’s Reserve Oak Aged Vanilla for these cookies, the flavors just shine through! I am so proud to be an ambassador for Rodelle!
• Butterscotch Chips | Feel free to replace with other chips, but butterscotch and pumpkin were a match made in heaven!

How to Make Spiced Pumpkin Cookies Recipe

Place your rack in the middle of the oven, preheating oven to 325 degrees F. Line your baking sheets with parchment paper or butter the pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer or whisk, beat the sugar and eggs until smooth and lightened in color, about a minute. The mixture should be silky and thick.

With the mixer on low speed, slowly mix in the oil, then add the pumpkin, vanilla until blended.

Add the flour mixture a little at a time until incorporated. Stir or mix in butterscotch chips on low.

Using a ¼ cup ice cream or cookie scoop (see variations for smaller cookies), scoop the pumpkin cookie dough onto prepared baking sheets. Spacing the cookies about 2 ½ inches apart, I was able to get 6 giant pumpkin cookies per pan. If you want your cookies a little flatter, then using an offset spatula smooth the mounds a bit.

Bake the cookies one sheet at a time, until the tops feel firm (spring back when lightly touched) and a toothpick inserted comes out clean, about 14-16 minutes.

Cool on the baking sheet for 5 minutes, then use a wide spatula and transfer cookies to a wire cooling rack to cool completely.

If desired, dust the fully cooled cookies lightly with powdered sugar.

Recommended Equipment

A few pieces of kitchen equipment will make this recipe even easier to make!

• Half Sheet Pans | The USA brand is my favorite brand of baking pans and sheets. They are heavyweight, won’t warp and are non-stick.
• Parchment Paper | If you haven’t started baking with parchment paper, now is the time. These all natural sheets of parchment paper allows everything to slip right off!
• Cookie Scoops | I use cookie scoops for all of my cookies, my Chewy Chocolate Chip cookies come out uniform every time! I would recommend getting a set for variously sized cookies. But for these pumpkin butterscotch cookies you will need the large cookie scoop.

High Altitude Pumpkin Cookie Recipe

• This recipe works great at sea level and high altitude, I bake at 5280 feet above sea level (mile high) and have made adjustments for you.
• Add ¼ cup additional unbleached flour
• Reduce baking powder to 1 teaspoon
• My cookies baked fine at the original 325 degree temperature, but you might explore baking this spiced pumpkin cookies recipe at 350 degrees for a little less time.

TFC PRO TIP | All ovens heat at different temperatures, typically mine is off by 25 degrees so I adjust my baking temperature accordingly. You might find one of these handy oven thermometers useful.

Substitutions

I am always about how to Make it Yours! Easily adapt to make Pumpkin Chocolate Chip Cookies and more!

• Instead of butterscotch chips, try adding mini chocolate chips, chocolate chunks or regular chocolate chips or a combination of the above making them a delicious pumpkin chocolate chip cookie.
• The last batch I made I sent to our college son, I added some caramel bits to the batter!
• I would also recommend trying white chocolate chips, peanut butter chips and even English Toffee bits!

I hope you love these cookies, these would be spectacular for a bake sale, harvest festival, school parties or just because you are craving some pumpkin spice during October and November!