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These soft pumpkin cookies with butterscotch chips bring the warm, cozy feeling of fall right to your taste buds. The mix of spicy pumpkin and sweet butterscotch makes each bite a comforting little treat that's both rich and wholesome.
I whipped these up first to mark the start of pumpkin season with my kids. They quickly turned into a go-to snack for school and weekends.
What You'll Need
- Brown sugar: light if you want a softer sweetness or dark for a deeper caramel flavor
- Salt: just enough to bring out all the flavors without overpowering
- Egg: helps bind everything and adds richness choose a fresh large one
- Canned pumpkin puree: key for moisture and subtle sweetness, pick plain pumpkin without spices
- Vanilla extract: adds depth to the flavor mix
- Unsalted butter: softened so it's creamy and easier to mix without extra salt
- All-purpose flour: fresh and sifted to keep the dough smooth and lump-free
- Butterscotch chips: give those pockets of creamy sweet goodness against the spice
- Pumpkin spice blend: adjusts the cozy spice vibe to your liking
- Baking soda: lifts the cookies by making them rise just right
Step-by-Step Directions
- Preheat and Prep:
- Start by heating your oven to 350°F. Line two cookie trays with parchment to stop sticking and cook evenly.
- Beat Butter and Sugar:
- In a big bowl, mix the soft unsalted butter with brown sugar until it’s fluffy and lighter in color. This makes your cookies tender and airy.
- Wet Ingredients Go In:
- Add the pumpkin puree, egg, and vanilla. Stir well till the mix is smooth and holds together nicely.
- Mix Dry Ingredients:
- In a separate bowl, whisk flour, baking soda, salt, and the pumpkin spices. Blend everything well so the spices and leavening are spread out.
- Bring It Together:
- Slowly add the dry mix into the wet and stir gently just until the dough is formed. Stop mixing when it’s combined to keep them soft, no overdoing it.
- Add The Sweet Bits:
- Fold in the butterscotch chips carefully with a spatula to spread those sweet spots evenly.
- Shape and Bake:
- Spoon dollops of dough onto the sheets leaving about two inches apart. Bake for around 12 to 15 minutes until the edges turn a soft golden brown.
- Cool Down:
- Let the cookies sit on the trays for about 5 minutes. This helps them set up before moving to a rack to finish cooling.
I love adding plenty of pumpkin spice here since it brings back memories of chilly fall walks paired with warm cozy drinks. Baking these fills the kitchen with a warm scent that feels like a comforting hug.
Storing Tricks
Keep the cooled cookies in an airtight box at room temp to keep them soft for up to five days. Toss in a slice of bread with them to lock in moisture. Freeze extras in a sealed bag if you want to save them longer and thaw on the counter when ready.
Flavor Swaps
Try swapping butterscotch chips for white chocolate or crunchy nuts like pecans for a different texture and taste. You can play with spices by tossing in nutmeg or a pinch of clove for a little twist. Using maple syrup instead of brown sugar adds a nice layer of rich, tangy flavor.
Tasty Pairings
These cookies go great with warm chai tea or a cinnamon latte. A scoop of vanilla ice cream on the side makes a dreamy dessert. For grown-up vibes, pair with spiced apple cider or a crisp pumpkin ale.
Seasonal Tweaks
In winter, add mini chocolate chips and a sprinkle of sea salt on top before baking. For spring, swap pumpkin with mashed sweet potato and use white chocolate chips for a lighter feel. Summer calls for less spice and dried cranberries folded in for a fresh change.
Let the cookies rest for a few minutes on the baking tray before moving them over to cool completely. This helps them firm up and hold their shape better.
Frequently Asked Cooking Questions
- → What makes these so soft?
You get softness from mixing butter and brown sugar really well, plus using canned pumpkin which adds moisture and keeps them tender.
- → Can I swap butterscotch chips for something else?
Definitely. White chocolate or caramel chips work great if you want a different sweet twist that still goes well with pumpkin.
- → How do pumpkin spice and baking soda change the taste and feel?
Pumpkin spice gives warm, cozy flavors while baking soda helps the dough puff up light and soft.
- → How do I keep from overbaking these?
Bake until the edges just start to turn golden, about 12 to 15 minutes. Let them cool on the tray so they stay moist and soft.
- → Can I use dark brown sugar and what happens flavor-wise?
Yes, dark brown sugar adds a richer molasses taste that deepens the flavor and makes it extra fall-like.