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Pumpkin Butterscotch Cookies

Rated as 4.5 out of 5 Stars

"I obtained this recipe from my cooking teacher of four years."
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45 m servings 219
Original recipe yields 18 servings (18 cookies)


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  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.


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

Nutrition Facts

Per Serving: 219 calories; 9.6 30 2.3 21 226 Full nutrition

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Read all reviews 3
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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 ...

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

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...