Soft pumpkin pudding cookies are packed with sweet butterscotch and cinnamon chips to make these easy cookies a fall favorite!
Hello there friends! This is Zainab again from Blahnik Baker. It’s been a while since I shared a recipe with you so I brought these pumpkin butterscotch pudding cookies! Nothing says “Hello! I’m here!” better than a plate of warm spiced pumpkin cookies in my books. Am I right?
I’m sure, like me, you’re knee deep into fall baking right now, enjoying the best of season! I went on an apple kick a few weeks ago and made everything from an apple cardamon crisp to a spiced apple cupcake with maple marshmallow frosting. But I took a break from the juicy Upstate NY apples and opened up a can of pumpkin last weekend and these cookies were the first thing I made. They are soft pillow-y spiced cookies that are bursting with pumpkin and I added in a touch of butterscotch and cinnamon chips for a little twist. The surprise of both butterscotch and cinnamon makes these cookies a great delight.
You have to try these pumpkin cookies soon!! You will love them! I hope you enjoy the rest of the gorgeous fall weather 🙂
Pumpkin Butterscotch Pudding Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin spice
- 1/4 teaspoon nutmeg
- A dash of cloves
- 1 cup 2 sticks unsalted butter, softened at room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs at room temperature
- 1/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- 3/4 cup butterscotch chips
- 1/3 cup cinnamon chips
Preheat oven to 350 degrees F. In a medium bowl, whisk together the flour, baking soda, salt and spices.
In the bowl of a stand mixer set at medium speed, beat the butter and sugars until light and creamy, about 3-4 minutes. Beat in the pumpkin puree until combined. Add the eggs, one at a time and mix until combined after each addition. Scrape bowl as needed. Beat in vanilla extract.
Reduce speed to low and add in flour in two additions, mixing until just combined. Using a rubber spatula, fold in the butterscotch and cinnamon chips.
Use a small cookie scoop and scoop cookie dough onto parchment lined baking sheets. Bake cookies for 12-15 mins or until golden brown around the edge. Remove from oven and let cookies cool on the baking sheets for a few minutes. Transfer to cooling rack to cool completely.
Here are some of my favorite pumpkin recipes:
And, a few favorites pumpkin recipes from Or so she says… ~