Soft pumpkin pudding cookies are packed with sweet butterscotch and cinnamon chips to make these easy cookies a fall favorite!
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
Ingredients
- 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
Instructions
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Preheat oven to 350 degrees F. In a medium bowl, whisk together the flour, baking soda, salt and spices.
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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.
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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.
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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:
Pumpkin Pecan Cheesecake with Salted Caramel Sauce
And, a few favorites pumpkin recipes from Or so she says… ~
Pumpkin Dump Cake, Pumpkin Chocolate Chip Mug Cake, Pumpkin Gingersnap Bark, and Pumpkin Whoopie Pies
This combo sounds perfectly delicious!