These Pumpkin Butterscotch Cookies are soft, pillowy cookies with the distinct flavors of pumpkin and cinnamon, but with a little butterscotch twist. These 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
- all-purpose flour
- baking powder
- wheat germ (optional)
- salt
- butter
- light brown sugar
- granulated white sugar
- 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)
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 or Jump to Recipe.
🔪Instructions
- Line a baking sheet with parchment paper and preheat the oven to 375-degrees F.
- In the bowl of an electric mixer, 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, wheat germ, baking soda and salt and mix on low to combine.
- 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 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
EquipmentBe sure to check out my Juggling Act Mama Storefront on Amazon where you'll find all kinds of great products to make your life easier! Thanks so much for being a part of Juggling Act Mama ❤
- 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
⏲️ 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 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 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.
Butterscotch chips were a hit with my family, but you could also substitute white chocolate chips for a slightly different flavor profile.
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 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
These cookies can be made with just semi-sweet chocolate chips, but I just love the butterscotch and pumpkin flavors together. You can also omit the crispy crunchy baking bits if you prefer.
😋 Similar Recipes
If you love pumpkin, you'll want to check out these other delicious recipes:
- Pumpkin Cheesecake Truffles
- No Bake Pumpkin Cheesecake Cups
- Pumpkin Chocolate Chip Bars
- Creamy Pumpkin Hot Cocoa
- Pumpkin Cinnamon Rolls with Cream Cheese Icing
- Pumpkin Pie Smoothie
📋 Pumpkin Butterscotch Cookies Recipe
Not ready to make these yummy pumpkin butterscotch cookies yet? Don’t forget to pin this recipe for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Pumpkin Butterscotch Cookies
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Equipment
- Parchment Paper
- Cookie Scoop
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon 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 I used NESTLÉ® BUNCHA CRUNCH®
- ¾ cup butterscotch bits
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 375-degrees F.
- In the bowl of an electric mixer, 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, wheat germ, baking soda and salt and mix on low to combine.
- 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 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.
Notes
- Use a spoonula 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.
Barbara Gadum says
Oh I can't wait to try these, pinning!
Jenna says
I'm usually not a fan of pumpkin foods, but these might change my mind!