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Pumpkin Butterscotch Chocolate Chip Cookies #sponsored #BakeHolidayGoodness
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Pumpkin Butterscotch Cookies

My Pumpkin Butterscotch Cookies use less sugar than traditional chocolate chip cookies, but remain flavorful and pillowy soft.
Course Dessert
Cuisine American
Keyword Pumpkin Butterscotch Cookies
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 12
Calories 234kcal
Author Ang Paris


  • 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


  • 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.


Calories: 234kcal | Carbohydrates: 37g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 271mg | Potassium: 112mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2639IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg