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Pumpkin Butterscotch Pudding Cookies

Pumpkin Butterscotch Pudding Cookies

Prep Time 15 minutes
Cook Time 15 minutes


  • 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


  1. Preheat oven to 350 degrees F. In a medium bowl, whisk together the flour, baking soda, salt and spices.
  2. 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.
  3. 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.
  4. 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.