My pumpkin adventures continue. I think pumpkin is just something I have to get out of my system in order to move on to more enticing Fall foods. With these cookies, a version of some other out of this world pumpkin cookies, I can fairly say that I’ve got pumpkin out of my system. All is well.
Here’s what’s going on with Joy the Baker. I’m gearing up for NaBloPoMo. What’s that!? It’s a full month of daily blog posts in November. Joy the Baker will become a combination of amazing baked treats, holiday baking tips, and a fine cheese oasis. Cheese? Yes, I’ll explain more in November.
I’m going to San Francisco this weekend. It’s sure to be a dangerous collision of food, drinks, Halloween costumes, and the madness of my little sister. I’ll bring my camera and share the debauchery with you.
What are you doing this weekend? Besides baking these (insanely easy) Pumpkin Butterscotch Cookies?
Pumpkin Butterscotch Cookies
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs
1 cup sugar
1/2 cup canola or corn oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup butterscotch chips
Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.
Stir the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.
Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds.
Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool cimpletely.
Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.
{ 98 comments… read them below or add one }
Mmm great looking cookies. yet another pupmkin recipe I’ll have to make:) I’m stuck on pumpkin too right now!
These cookies look good. Can’t wait to give these a try!
How long do you bake them for?
the pumpkin cookies look so good- butterscotch is such a great variation on the chocolate chip version. I’m definitely going to make these!
These look delicious! The pumpkin-butterscotch combination sounds wonderful. I’m going to have to try these for sure :)
I can’t wait to try these! I love pumpkin and this is a new combo that I’ve never tried!
These photos are gorgeous! Sounds like you have a busy November ahead. Have fun in San Francisco :)
I just made these! I used pumkpin pie spice instead of cinnamon (and an extremely well rounded teaspoon). I also used chocolate chips because they were the only kind I had. I just finished downing two right out of the oven with some milk. Burned my mouth a little, but it was worth it!
Those cookies look wonderful! a perfect addition to a fall cookie plate.
Enjoy your weekend away! I love San Francisco!
Ahh!! The dough is all done and there isn’t a cooking time!
I love pumpkin and butterscotch together! These look delicious!
I’m so sorry I left you hanging with the cooking time. I forgot the copy the entire recipe for you! That’s what you get when you’re in a hurry like I was. Sorry friends!
You guys can get pumpkin in a can?! Whoa…
I know you said that you finally got pumpkin out of your system, but have you ever had Pumpkin Pie Crumble Cake? It’s absolutely amazing… I can just sit there eating it right out of the pan… I have a special recipe- I got the hook up! :D
You must’ve known I was making these this weekend for a halloween treat at work :) I threw in chocolate-PB chips, fantastic!
Pumpkin and butterscotch! That combo sounds insane!!
Great cookies Joy! They look so DELICIOUS!
I made these and they don’t look as nice as yours. Mine are certainly very tasty, but they have a “dry” look to them. They are moist inside and I suppose that’s all that matters, but I feel like I should have dusted them with sugar before baking to be rid of that dried out feel the tops of the cookies have.
Hiya Joy,
I would love to try some of your pumpkin recipes – they look wonderful! But I was planning on using fresh pumpkin rather than tinned, as I have one sitting ready and waiting in my kitchen to be used for multiple dishes. Presumably it’s fine to substitute canned for fresh, but I was wondering whether I’d need to prepare the pumpkin in any way beforehand?
Thanks,
Hannah
Pumpkin butterscotch? Amazing. This is the umpteenth pumpkin recipe I’ve seen on my blog adventures today, and this is definitely the one that gets top billing. Butterscotch is so underrated, and I never would’ve thought to use it with pumpkin. I gotta say, Joy the Baker, you’re quickly making me Kendra That Needs Stretchy Pants. STOP. Have fun in SF.
Can’t ever get pumpkin out of my system. Unable to accomplish. These look wonderful. Might also try them with cinnamon chips (if you can find them).
Shan
I am excited for November now! The cookies look awesome! I love the butterscotch!
Good luck with NaBloPoMo, I’ll be lending my support, ie:reading.
Enjoy S.F, sounds like a good time.
I have been trying to cook using less sugar so I am excited to try these with applesauce instead of the 1 cup of sugar. This looks like a great recipe and I love butterscotch chips so I am sure it will be a favorite. I know its kind of a contradiction, but I don’t think these cookies can stand to be without the butterscotch chips, nor do I want to try them without. I will let you know how they turn out using applesauce.
These look awesome. I see a lot of pumpkin cookies that sound like they might be tasty but don’t really look it… these look like they might have a nice crisp edge, and I am itching to try them with perhaps some candied nuts inside.
I am definitely going to be making these!
Finally made my way over to your blog, thanks to my lovely bff, Adventures in Shaw. :)
Hi Joy! I’ve been following along, but just not speaking up lately! Sorry about that! I’m so lame sometimes. (I got tired of trying to type in the dark with one hand while the baby was sleeping!) Anyway, I have so many recipes bookmarked, but this one is quite timely. Question: about how many cookies does this recipe make? I have to make some goodies for the teachers at my son’s school this week and I’m thinking this might be it. TIA
How many cookies does this recipe make around?
Holly and Jim- Great question! I used 2 Tablespoons for each cookie and got almost 2 dozen out of the recipe. If you use 1/4 cup for each cookie, you’ll get about a dozen cookies.
What Liz Said- I’m glad you finally made it over!
Deb- Candied nuts sound dreamy!
Deanna- Yea! Let me know how the applesauce works for you!
Thanks Joy!
Made these just now -they are delicious and fast. Very moist and dreamy. Also with chocolate chips. Thanks for sharing. My family is starting to think you are part of our family.
wow these look so yummy and the addition of butterscotch chips makes them even more delicious :)
We don’t celebrate Halloween in NZ really and certainly don’t use the whole the sweet pumpkin thing. I’m really keen to make a pumpkin pie or biscuits like these but every likely taster I have thinks “yuck”. Any ideas on a mini-pumpkin pie or tart recipe that I can make just for myself?
oh and one more query – Americans also use canned pumpkin – you can’t buy that in NZ – any suggestions for an equivalent measure of cooked/mashed pumpkin?
These are really irresistible cookies!!
The flavor combination is fantastic!
Great work!
Oooh! I’ve had many a pumpkin cookie with chocolate chips in them. But never butterscotch chips. What a great idea! Mmm, I bet crystalized ginger bits would be a great substitute, too.
Hey Joy!
I’m baking these cookies tonight and am so excited! Quick question. How long should I cook them at the 2 tbsp size? Half of the time of the 1/4 cup versions?
Thanks!
Joy- These cookies were FANTASTIC!! I added butterscotch and chocolate chips. SOOOO good. I made a smaller size, and still cooked them about 14 minutes. It made a bunch of cookies! Thanks for the recipe.
Sounds incredible Joy, I was going to have a party for a while but no longer am. These would definitely have been on the list of party snacks! You know what would be great in there? Some peanut butter! It’s the perfect color too!
I just made these and seriously, my new absolutely favorite cookie. I can’t stop eating them…I don’t know if I should thank you or be mad that these are WAY to good and probably will be gone in a day :)
Great recipe!
I made these over the weekend and everyone loved them! I had to make a 2nd batch last night. Thank you for this recipe. I’ve linked it on my site.
Those look really great! I am going to have to make them! Thanks for the recipe!
Ok, so I said I would try them with applesauce and I just couldn’t do it! I kept thinking about what the pumpkin and applesauce would taste like together and I think it would take away from the pumpkin. These cookies are great just the way the recipe is! Thanks for sharing the recipe.
Oh I love pumpkin AND butterscotch, these look simply scrumptious! It’s definitely the season for pumpkin recipes. :)
i made these last week and the dough was really sticky and soft, and after baking, the cookies wound up with the consistency of a cake or muffin. They were absolutely delicious, though, and all my friends loved them. I tried again this week and wound up with dough similar to last week’s. I’m pretty sure I’m doing it right, but I don’t know what’s causing the softness. Any ideas?
these were SOOO good. They were cake-like consistency but the butterscotch really did it. I also used fresh pumpkin (sugar pumpkin boiled left over from a pie) and it was soft and chewy and heavenly. great recipe!
THese are delicious!!! My mom has been making these since I was a little girl (I’m 45). I look forward to making them with fresh pumpkin every year!
i just made theseusing toffee chips instead of butterscotch. they’re really tasty, but i don’t know that i’d call them cookies. they are HUGE and so cakey that they’re more like muffin tops.
i agree with erin above, mine turned out HUGE and cakey as well. i was just telling my bf how they were like muffin tops. nice to know i am not alone. i used butterscotch chips, first time ever using them! don’t get me wrong, they are delicious, but did i do something wrong, or are they supposed to be like this?
Joy I made these for Thanksgiving and they were a HUGE hit. I should have made more than one recipe, but it was midnight before I’d finished that and my cherry pie and I was just too tired. I made them mostly for my Papa, he LOVES butterscotch anything and pumpkin pie. I’d mentioned the name of the cookies since had originally planned to make them for a work party, and he thought they sounded good. So I made them as a surprise for him and my whole family fell in love with them. I’m sending them all the recipe. I’m pretty sure this is now going to be a holiday favorite. :) Thanks so much!
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