I obtained this recipe from my cooking teacher of four years.

Advertisement

Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper and grease paper with butter.

    Advertisement
  • Whisk flour, baking powder, baking soda, cinnamon, and salt together in a bowl.

  • 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.

  • Beat flour mixture into pumpkin mixture on low until flour is just incorporated. Mix butterscotch chips into dough.

  • 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.

  • 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.

Partner Tip

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

Nutrition Facts

219 calories; 9.6 g total fat; 21 mg cholesterol; 226 mg sodium. 30 g carbohydrates; 2.3 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/06/2014
These were good. They are very cake-like in fact I made a batch in my madeleine mould because the batter seemed more muffin like than cookie. The batter is quite liquid but the cookies hold their shape on the cookie sheet. Cooking times and instructions were right on. I made them gluten free using the Brown Rice Flour Blend from AR and needed no gums or extra binders. The pumpkin and butterscotch flavours mingle well together. Thanks for the recipe Gio_Bowers. Read More
(2)
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/06/2014
These were good. They are very cake-like in fact I made a batch in my madeleine mould because the batter seemed more muffin like than cookie. The batter is quite liquid but the cookies hold their shape on the cookie sheet. Cooking times and instructions were right on. I made them gluten free using the Brown Rice Flour Blend from AR and needed no gums or extra binders. The pumpkin and butterscotch flavours mingle well together. Thanks for the recipe Gio_Bowers. Read More
(2)
Rating: 5 stars
12/06/2014
These were good. They are very cake-like in fact I made a batch in my madeleine mould because the batter seemed more muffin like than cookie. The batter is quite liquid but the cookies hold their shape on the cookie sheet. Cooking times and instructions were right on. I made them gluten free using the Brown Rice Flour Blend from AR and needed no gums or extra binders. The pumpkin and butterscotch flavours mingle well together. Thanks for the recipe Gio_Bowers. Read More
(2)
Rating: 5 stars
06/20/2019
Easy to make great taste. Added a 1/4 tsp of Ginger and a dash of Cloves along with the Cinnamon. Baked 15 min at 325. Will make again Read More
Advertisement
Rating: 5 stars
10/19/2016
These cookies were pretty good although they have a "cakey" texture. The aroma while baking in the oven was so inviting! I slightly modified it because I had 1 1/2 cups of leftover pumpkin purée from my pumpkin pie. Therefore the changes I've made was to decrease the amount of oil to 1/3. Because I wasn't paying attention I baked the cookies in a 350ºF preheated oven instead of 325ºF and I also let them cook longer for a couple minutes (I was distracted...lol). After those two mistakes they still came out amazing and yummy! This recipe is a keeper for when I have pumpkin filling leftovers and I will probably post it on my food blog as well. Bravo! Read More
Rating: 5 stars
11/18/2019
Delicious! Not too sweet pumpkiny bread-like texture. The recipe mentions 1/4 cup scoops of dough. I'd do tsp size next time as they turned out quite large. Read More
Rating: 5 stars
10/31/2019
made these for a work Halloween party and everyone loved the cookies I found them very easy to make I did a little allspice nutmeg & Ginger but true to recipe and everything else. Read More
Advertisement