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 }
← Previous Comments
I just had to let you know that I made these again for my husbands class(Yes he is in school again) and everyone raved about them! Im spreading the word that you are the best baker out there and people are checking out your blog! By the way, do you own a cafe/coffee shop or work at one or is it just a bakery? We have relatives down in Whittier and we go down occasionally and would love to visit.
I made these cookies this weekend for Christmas gifts and everyone LOVED them. I made one batch with butterscotch and one batch with chocolate chips. YUMMY!! I didn’t use the powder sugar at the end – is it really necessary?
My girlfriends and I HEART these cookies!… borderline addicted.
..oh yeah…I had 4 for breakfast today. =)
So I got into a pumpkin phase a while back when I made pumkin oatmeal. Just 1/2 cup oatmeal with 1/2 cup pumpkin, cinnamon, and pumpkin pie spice. I was soo happy when I found this recipe…I have no idea how many times I have made the pumpkin butterscotch cookies!!! Absolutely LOVE them…I want to try them with the cinnamon chips that I found at my grocery store the other day.
P.S: My friends are ALL addicted. About once I week I get asked….when are you making those awesome pumpkin cookies again?
I make these cookies regularly. This is from Big Fat Cookies by Elinor Klivans, a book worth buying. They are favorites whenever I make them. The cakey texture is different but delicious!
Oh dear! You’ve just opened up my world. These cookies look fabulous! I have to share this recipe with my mom, because she will love them! Thanks for sharing!
These were delish and easy. I even ran out of vanilla and they were still great! Mine came out like a muffin top, not a cookie.. which is even better – no guilt eating them first thing in the am!
My roomates loved these cookies, but I had to put them back in the oven about 4 times! They just wouldn’t cook all the way through! It was worth it though, it is like eating a pumpkin cake in bite sized pieces
absolutely delicious. I made these for my roommate who is a pumpkin fanatic and she was begging for more as soon as they were gone.
pumpkin butterscotch cookies are my fav to make around this time of year! can’t wait to give your recipe a try!
They look so yum! I don’t like using canola oil or corn oil, any chance I can just replace it with butter? Or something else if anyone has a suggestion. If I replace 1/2 the sugar with honey and the oil with butter does that sound doable? Thanks!
BRING ON THE PUMPKIN!!! These sound unreal! I agree about the oil though…I’m not a huge fan of oil in my cookies…so any alternatives? Can’t wait to bake these!
xoxo
BK Crew
I baked these cookies today and I think they are my new favourite autumn treat! Instead of using 2 cups of sugar, I used 1 cup of sugar and 1 cup of brown sugar. Then, I used 1/4 cup applesauce and 1/4 cup oil. I was worried about the consistency (especially with the crazy altitude effects of baking in Colorado), but they came out looking great and tasting delicious!
these are dangerous. I made them on Tuesday and made a second batch yesterday, and I feel another one coming on soon! I added cinnamon chips too, and I must say, wow!
We just made these and while they are very tasty…definitely more cake-like than cookie-like to us. :) But still yummy!! Thanks!
Ok so I’m still new to this whole cooking thing, I am carving a pumpkin this weekend and am looking for things to cook it in. But how do I use it, every recipe I find says canned pumpkin, so what do I do to get my pumpkin pulp into canned shape? Do I use as is, just the pulp, help???
So after I make your Red Velvet Cake with Fluffy White Frosting tomorrow, I will be baking these yummy delights on Sunday. And I will make enough to take to work on Monday.
These were fantastic! I made them for my son’s snack at school, but I used chocolate chips instead of butterscotch, I like them better that way. They were a big hit with my son.
Joy-these were amazing and will be made time and time again. I do need a little help though. Mine kind of spread and didn’t have the right consistency, and didn’t look like the photos, but very close. Do you have any suggestions of what went wrong? The bottoms didn’t burn, but they were hard to get off, then when pulled off there wasn’t much of a bottom. I used non-stick pans (even sprayed with pam) and like I said before they spread a bit. They were still amazing and my friends loved them. I had like six each day lol. Thank you for you wonderful blog btw and thank you for this great treat that will be used over and over again.
These are AMAZING. I could barely bake them b/c i kept eating the batter. the light, fluffy, cake like consistency was heavenly and i swear, it makes them seem much more difficult, like you had to do something secret to get them to get so big and fluffy. Love them and can’t wait to make more and take them to work!
Hello!– I’m trying to contact you about featuring this recipe but I can’t find your email info anywhere. Could you please contact me for details? Thanks so very much!
Last night I wanted to make pumpkin chocolate chip cookies, but was out of chocolate chips. It popped into my head that butterscotch would be a great substitute…I googled Pumpkin Butterscotch Cookies and your site immediately popped up! LOVE, LOVE, LOVE them!!! Given that there is pumpkin in them, I knew they would come out cake-like, which was great. They turned out SO moist.
Definitely cook them on the parchment paper – I did one batch without the paper and the consistency was not as good.
I’ll be sure to bookmark your site!
I found these somewhat disappointing. As has been mentioned many times, they were more like cakes than cookies, like a muffin top. That wasn’t really a problem, but I felt like the butterscotch entirely overwhelmed the pumpkin taste. They were delicious, but I was hoping for something more pumpkin-y.
I made these cookies today….wonderful!!! My son and I can’t stop eating them!!
I discovered this recipe here a couple of months ago and have made these cookies several times already! Just linked your post on my blog today. Thanks! :)
Joy, I just wanted to let you know that these cookies are beyond fabulous. After making the chocolate chip version 3 times, I knew these would be wonderful – and they were.
I’ve been wanting to bake a regular chocolate chip cookie with the same fluffy, pillowy texture but I’m not sure how to go about doing it. Any tips?
Hi Joy, I just had to let you know that I LOVE these cookies. I have made them 3 times in the last month (I just posted about them on my blog). No joke. They are amazing. The first time I made them with a friend, and she has also made them 3 times since then. Thank you so much for this recipe and your amazing blog!
i’ve had this recipe bookmarked for the LONGEST time, but for some reason i never made these even though they looked delicious. call me crazy, because now im going to have to find reasons NOT to make these! these are definitely going to be a staple in my apartment, they are soo easy to make! these cookies are so freaking delicious and moist!
Ooooo these look so good. I am wondering if I could them into Whoopie Pies? Any ideas for a filling? Maybe maple cream?
how many cookies does this recipe make?
I just made these (well I used semi sweet chocolate instead of butterscotch chips) and OH MY HEAVENS!!! They are light as air and simply devine! Thank you! My husband thanks you too, he adores them!
wow these were amazing!!!! thanks for sharing!
I had some left over pumpkin and decided that these cookies were just the thing to do with it. I used cinnamon chips instead of butterscotch. We took them to a party on Saturday, and they were gone in minutes. Everyone keeps asking when I’m making them again. Thanks for the great recipe!!
:o)
Dear Joy, I just made these “cookies” for a beach camping trip starting in T-Minus 12 hours…I honestly don’t know if they’ll last til then. YUMMMMMMM
Thank you!
P.S. I added mini semi-sweet chocolate chips to give it an even more Halloween-y look…PERFECT!
Hi Joy! I love your blog SO much and read it every day and get so excited when there’s a new post! (I have a desk job.. ya knoooww) Your blog reads like having a convo with a really funny friend and I love it. OK so these cookies were amazing and the best thing I’ve ever made – I doubled the batch because I had a busy weekend ahead and everywhere I brought them people went crazy over them (I even mailed them to a friend who had recently moved across the country to San Diego) I have since been asked for the recipe by no less than 7 people. no joke. THANKS for making me a better baker :)
I made these this weekend and they were absolutely fabulous! Everyone loved them. Thanks for posting this recipe!
I just made these and they so amazing! So soft and delicious!
Soooo, my hubby’s been begging me to look this recipe up so I can make these delicious cookies again this fall. I have it saved in my favorites tab thank goodness! I am going to make up an extra batch to take to his grandmother’s for Thanksgiving again this year, too. They were such a big hit!!! =]
Thank you so much for a wonderful recipe that I think is on it’s way to becoming one of our family traditions.
Now I’m gonna scan through & see what else you’ve got that I can try…
Hi Joy!
I make these alllll the time, and I was going to make some for friends for their Thanksgiving gatherings. I was wondering if I make the batter ahead of time (like today) and refrigerate it til I cook them (tomorrow) would they be ok?
My cookies turned into cake! What happened?
I tried to follow the reciepe to a T- but they are more like muffin tops than cookies. Hmmm maybe it just takes more practice
Mmm… Made these this morning with leftover pumpkin puree–so delicious! I didn’t have any oil besides olive, so I used butter instead. I also halved the sugar because the puree was sweetened. Turned out great!
Just made these substituting coconut oil for canola and chocolate for butterscotch – truly amazing! These are so easy to make, and are so moist and delicious, like little cakes!
OH MY GOD THESE ARE AMAZING.
I absolutely love this recipe, I’ve made it three times so far, but for some reason every single time I make it the batter is extremely liquidy and it never bakes through, and I’ve checked my measurements a hundred times and it’s always spot on. I’ve had to adjust by just adding more flower and add sugar to balance the sweetness, but each time I have to re-adjust to get the taste just right.
I just had the chance to make these today and they turned out great. Not quite what I was expecting from a cookie. This is more like pumpkin cake in cookie form. I also added additional spices like nutmeg and cloves to give this cookie a more pumpkin flavor. The batter is super liquidy and requires a scoop (the measuring cup was very hard to get the batter out of ) but bakes up very nicely in about ~14 minutes in my oven.
Woah. Made these for our pumpkin carving party on Saturday, and there was not one crumb left! I haven’t made such a showstopper dessert in a long time…but they were also literally the easiest cookie recipe I have ever made! Thanks, Joy–you’ve done it again!
← Previous Comments
{ 45 trackbacks }