Easy Pumpkin Butterscotch Chip Cookies

Enter Easy Pumpkin Butterscotch Chip Cookies—a delightful blend of warm spices, pumpkin, and sweet butterscotch chips. These cookies are soft, chewy, and bursting with fall flavors, making them the perfect treat for cozy autumn days. Whether you’re baking for a family gathering or simply want to enjoy a sweet snack, these cookies are sure to become a seasonal favorite.

Easy Pumpkin Butterscotch Chip Cookies are a delicious fall treat that combines the warm flavors of pumpkin and spices with the sweetness of butterscotch chips. These cookies are soft, chewy, and easy to make, perfect for any occasion. With just a few simple steps, you can create a batch of these delightful cookies that are sure to impress.

Exciting Story:

Every fall, as soon as the first hint of chill hits the air, I start craving all things pumpkin. One year, I decided to try something new and added butterscotch chips to my favorite Easy Pumpkin Butterscotch Chip Cookies. The result was nothing short of magical. The butterscotch added a sweet, caramel-like flavor that perfectly complemented the spiced pumpkin dough. My family couldn’t get enough of them, and they quickly became a staple in our autumn baking repertoire. Now, we look forward to making (and eating!) these cookies every year as the perfect way to celebrate the season.

Why These Easy Pumpkin Butterscotch Chip Cookies

Discover why this recipe stands out:

• Perfect for Fall: Combines the classic flavors of pumpkin and spices with the sweetness of butterscotch.
• Soft and Chewy: These cookies have a delightful texture that’s sure to satisfy.
• Easy to Make: Simple ingredients and straightforward steps make this recipe accessible to everyone.

Tips For Easy Pumpkin Butterscotch Chip Cookies

• For extra flavor, add a pinch of allspice or cardamom to the dough.
• Use a cookie scoop to ensure evenly sized cookies.
• Store the cookies in an airtight container to keep them soft and fresh.

Substitutions and Variations:

• Substitute chocolate chips for the butterscotch chips for a different twist.
• Add chopped nuts, such as pecans or walnuts, for extra texture.
• Use gluten-free flour to make these cookies gluten-free.

Make a Healthier Version:

• Use coconut oil instead of butter for a dairy-free option.
• Substitute half of the sugar with a natural sweetener like maple syrup or coconut sugar.
• Use whole wheat flour for added fiber.

Closing For Easy Pumpkin Butterscotch Chip Cookies

And there you have it! Easy Pumpkin Butterscotch Chip Cookies are the perfect fall treat with a sweet twist. Don’t forget to let us know how your cookies turn out, and consider checking out some of our other recipes!

Frequently Asked Questions For Easy Pumpkin Butterscotch Chip Cookies

Can I make the dough ahead of time? Yes, you can refrigerate the dough for up to 3 days or freeze it for up to 3 months.

How do I store leftover cookies? Store leftover cookies in an airtight container at room temperature for up to 5 days.

Can I use fresh pumpkin instead of canned pumpkin puree? Yes, you can use fresh pumpkin puree. Make sure to drain any excess liquid to achieve the right consistency.

Can I substitute the butterscotch chips with another type of chip? Yes, chocolate chips, white chocolate chips, or caramel chips are great alternatives.

How do I prevent the cookies from spreading too much? Make sure the dough is well-chilled before baking to prevent excessive spreading.

Can I add spices to the butterscotch chips for extra flavor? Yes, you can mix a pinch of cinnamon or pumpkin spice into the butterscotch chips before adding them to the dough.

Pumpkin Butterscotch Chip Cookies

Recipe by CutsfoodCourse: All Recipes, Cookies Recipe, Snacks

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• 1/2 cup brown sugar, packed

• 1 cup pumpkin puree

• 1 large egg

• 2 teaspoons vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground cloves

• 1/2 teaspoon ground ginger

• 1/2 teaspoon salt

• 1 1/2 cups butterscotch chips

Directions

• Preheat the Oven:
• Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
• Prepare the Dough:
• In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
• Add the pumpkin puree, egg, and vanilla extract, and mix until well combined.
• In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in the butterscotch chips.
• Bake the Cookies:
• Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
• Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
• Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.