Pumpkin Butterscotch Cookies

This pumpkin butterscotch cookie recipe is made with pumpkin purée and butterscotch chips, deliciously spiced with cinnamon, with a cake-like consistency.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 220 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 1 cup butterscotch chips
• 2 large eggs
• 1 cup pumpkin puree
• 0.5 teaspoon salt
• 1.5 teaspoons baking powder
• 0.5 cup canola oil
• 2 tablespoons confectioners' sugar, or as needed

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper and grease paper with butter.

Step 2

Whisk flour, baking powder, baking soda, ground cinnamon, and salt together in a bowl.

Step 3

Combine white sugar and eggs in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Scrape down the sides of the bowl and paddle with a rubber spatula. Add pumpkin, oil, and vanilla: beat on low until blended.

Step 4

Beat flour mixture into pumpkin mixture on low until flour is just incorporated: fold in butterscotch chips.

Step 5

Drop ¼ cup spoonfuls of dough 2 ½ inches apart onto the prepared baking sheets: slightly flatten tops of dough with a spatula.

Step 6

Bake in the preheated oven until edges are golden, about 15 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely: sprinkle with confectioners' sugar.