Pumpkin Butterscotch Cookies Recipe

Name: Pumpkin Butterscotch Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 cup white sugar; 2 large eggs; 1 cup pumpkin puree; 1/2 cup canola oil; 1 teaspoon vanilla extract; 1 cup butterscotch chips; 2 tablespoons confectioners' sugar, or as needed

Servings: persons

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

1
Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper and grease paper with butter.
2
Whisk flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
3
Beat white sugar and eggs together in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth and color lightens, about 1 minute. Scrape down the sides of the bowl and paddle with a rubber spatula. Add pumpkin, oil, and vanilla and beat on low until blended.
4
Beat flour mixture into pumpkin mixture on low until flour is just incorporated. Mix butterscotch chips into dough.
5
Drop 1/4-cup scoops of dough 2 1/2 inches apart onto the prepared baking sheets. Slightly flatten the tops of the dough with a spatula.
6
Bake the cookies in batches in the preheated oven until tops feel firm and a toothpick inserted into the center of a cookie comes out clean, about 15 minutes. Cool on the baking sheets for 5 minutes before transferring cookies to wire racks to cool completely. Dust cooled cookies with confectioners' sugar.

1193

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and more.

Yes, Pumpkin Butterscotch Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Butterscotch Cookies

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