Yummy pumpkin cookies with spices and butterscotch morsels. Moist and delicious.

M.J.
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

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  • In a medium bowl, cream the shortening and sugar. Stir in the pumpkin and vanilla. Sift together the flour, salt, baking soda, baking powder, and cinnamon; stir into the creamed mixture. Then mix in the butterscotch chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.

  • Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool for a minute on cookie sheets before transferring to wire cooling racks.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

115.3 calories; 0.8 g protein; 16.1 g carbohydrates; 0 mg cholesterol; 88.8 mg sodium. Full Nutrition

Reviews (229)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/04/2007
Perfect cookie! To the reviewer that gave these a 4 our of 5 star because she wanted a crispier cookier and less cake like... if you have followed the recipe like it said you might have gotten what you wanted. Brown sugar will make a cookie softer. Please dont rate a recipe if you change it up and dont like what you did to it.... These cookies are perfect just follow the recipe. Read More
(105)

Most helpful critical review

Rating: 3 stars
11/07/2005
This recipe was good except it could have used about twice as much pumpkin! Was hard to taste as it wasn't that noticable. I used raisins instead of butterscotch bits. Read More
(19)
279 Ratings
  • 5 star values: 187
  • 4 star values: 63
  • 3 star values: 22
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
11/04/2007
Perfect cookie! To the reviewer that gave these a 4 our of 5 star because she wanted a crispier cookier and less cake like... if you have followed the recipe like it said you might have gotten what you wanted. Brown sugar will make a cookie softer. Please dont rate a recipe if you change it up and dont like what you did to it.... These cookies are perfect just follow the recipe. Read More
(105)
Rating: 4 stars
10/15/2005
These cookies were very good - definitely something I will make every fall. I'm cutting back on the butterscotch next time because it made them too sweet and they overpowered the pumpkin taste. Cooking time was more like 12-14 minutes. And no they don't spread so make sure you like the shape of them going in the oven because that's what they're going to look like when they come out. Read More
(58)
Rating: 5 stars
12/09/2003
Really yummy soft cookies! The use of butterscotch morsels sounded strange but it turned out to add a lot to the cookies. I used 1-1/2 tsp pumpkin pie spice instead of 1 tsp cinnamon and I had to bake the cookies for 13-14 minutes. I'll definitely make these again! Read More
(37)
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Rating: 5 stars
10/21/2003
Absolutely delicious! The cookie just melts in your mouth with the buttery taste of the butterscotch chips. I used 1 c. butterscotch chips and 1/2 c. chocolate chips. I increased the amount of cinnamon to 2 tsp. and added 1 tsp nutmeg. Read More
(21)
Rating: 3 stars
11/07/2005
This recipe was good except it could have used about twice as much pumpkin! Was hard to taste as it wasn't that noticable. I used raisins instead of butterscotch bits. Read More
(19)
Rating: 5 stars
12/16/2004
Superb Recipe- M.J! I made these cookies for my works annual cookie exchange and they were a total hit! I made half w/ butterscoth morsals & half w/ the new cinnamon morsals- YUMMM! I used 100% Pure Pumpkin from Libby. And added a 1/4 teaspoon of Pumpkin Pie Spice. The dough is VERY STICKY. I ended up scooping the dough w/ a spoon & putting it in a sm. bowl filled with cinnamon & suger (mixed) after it is well sugered- you can roll w/o sticking:) Everyone at work thought by the smell of these cookies that they were cinnamon bunns-I faked them out! Make sure to SPRAY THE COOKIE SHEET HEAVILY!!! You will definately be baking for a while 12-16 minutes depending on size of cookies. They will look a bit doughy when taking them out- but they are done & ready to eat:P Hope this helps! Happy holidays all! Read More
(19)
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Rating: 5 stars
11/23/2006
I love these cookies! (Guests loved them too!) While I am ususally a big fan of crisp cookies I thought the texture of these cookies was great! Very soft and moist but not gooey or wet. The butterscotch compliments the pumpkin flavor nicely but like other reviewers I cut the butterscotch to somewhere between 3/4 cup and 1 cup which was perfect. I also added a pinch of nutmeg. I increased the cinnamon just a by using a generously rounded teaspoon and used butter since I didn't have shortening. Overall a great cookie. I will definitely be making this again. Read More
(16)
Rating: 3 stars
07/14/2003
These cookies turned out ok but they are super sweet for my taste. I gave them away and other people thought they tasted ok but just beware - the butterscotch makes them REALLY sweet! Read More
(16)
Rating: 5 stars
12/09/2006
I made theise cookies for my class and they LOVED them. I put white chocolate chips insted of butterscotch chips. Read More
(13)