Pumpkin Butterscotch-Chip Cookies

READY IN: 26mins
Recipe by Sonya01

found when looking for some butterscotch chip recipes

Top Review by NurseJaney

*Made for Australia/NZ Swap #35* Nice, flavorful, cakey cookie ! Baked 16 minutes @325*, and added 2 minutes twice. Never certain they were done. Jacked up the oven temp. to 350* and baked 16 minutes +2, and they were done. The last batch, (made 15), were still sticky on the toothpick, so turned oven off and left them another 2-3 minutes. Added golden raisins as suggested by Sydney Mike, made a pleasant flavor. This is the first time I have used butterscotch chips in a long time. Thanks for posting, Sonya !

Ingredients Nutrition


  1. Position a rack in the middle of the oven. Preheat the oven to 325°F Line two baking sheets with parchment paper and butter the paper.
  2. 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 in the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the butterscotch chips.
  3. 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. Or use a measuring cup with a 1/4-cup capacity to scoop out the mounds of dough, then use a thin metal spatula to smooth the mounds.
  4. 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 sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
  5. 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.

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