Pumpkin Butterscotch Cookies are ultra soft & chewy and loaded with plenty of pumpkin spice and butterscotch chips!
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Pumpkin Butterscotch Cookies

Course Dessert
Servings 36
Calories 101kcal
Author Ari Ziskin


  • 2 1/2 cups white whole wheat flour or this gluten-free baking blend for gf
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 tablespoon cornstarch
  • dash salt
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup coconut oil melted
  • 6 tablespoons butter
  • 6 tablespoons pumpkin puree
  • 2 teaspoons vanilla extract
  • 1 cup butterscotch chips


  • In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cornstarch, and salt until combined. Set aside.
  • In a large bowl, beat together sugars, coconut oil, butter, pumpkin and vanilla until combined. Add dry ingredients and mix until combined. Gently, stir in butterscotch chips. Cover and refrigerate for 1 hour. If you leave it in longer (ie: several hours to overnight), you may need to let it sit at room temperature for a few minutes before scooping and baking.
  • Preheat oven to 350. Line two large baking sheets with silpat of parchment papers. Use a small cookie scoop to transfer dough to baking sheet.
  • Bake until edges are lightly golden and cookies are just set, about 10-12 minutes. Cool completely on baking sheet. Store leftovers in an airtight container for up to one week.


To make vegan or just for a healthier option, replace butter with apple butter. This is how I typically make them, and they come out great!


Calories: 101kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 51mg | Potassium: 23mg | Sugar: 9g | Vitamin A: 450IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 0.3mg