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All the flavors of fall, any time of year! These pumpkin butterscotch cookies are tender and perfect for dipping in milk or hot chocolate! 

The boy loves cookies. Nearly any cookies, with a cold glass of milk are his favorite.

As a matter of fact, I haven’t found ONE type of cookie that he doesn’t like. Oatmeal raisin, chocolate chip, even snickerdoodle are all deemed “worthy of dunking” to him.

What makes a cookie worthy of dunking?

Well, there are a few attributes to them:

• tender
• chewy
• won’t fall apart in the milk, tea, or coffee

These pumpkin butterscotch cookies fit the bill perfectly! Tender, chewy, and with almost a cake like consistency, they have been dubbed “my new favorite” by the boy. The Frenchman and hubby also agree that they are super duper tasty.

Now, I know you are thinking to yourself, why on earth pumpkin and butterscotch together? It’s a matter of golden, carmely goodness, actually. Pumpkin meeting butterscotch is like heaven being dunked in cold milk.

What could be better, right? Well, maybe a second, or third cookie. Go ahead, I won’t judge. 

How to bake the best cookie ever:

Did you know there is a secret to getting those soft, chewy cookies you are craving? My friends, it’s all in the timing of the cookie recipe.

When you want a cookie to be more crispy, you can leave it in the oven for an additional 2 minutes beyond what the recipe calls for in baking time.

If you want your cookies to be more chewy, remove them from the oven 1-2 minutes before the time is up and allow them to finish baking on the cookie sheet on top of the stove.

The cookies will finish cooking in the center, yet will allow the steam to escape and keep them from overcooking to the point of crispy or having a center that comes out dry.

What kind of flour do I need for these cookies?

I have used both all purpose and whole wheat pastry flour in this recipe. All purpose flour can tend to be a bit “lighter” and whole wheat can tend to be “heavier”. These cookies and the flavors can hold up to either one.

If you are wanting to transition your family to whole wheat flour over white, this is a great recipe to start with.

What you need:

• Canned or fresh pumpkin
• Brown sugar
• Butter
• Vanilla extract
• Egg
• All purpose or whole wheat flour
• Baking powder
• Ground cinnamon
• Salt
• Baking soda
• Butterscotch chips

Instructions:

1. Preheat oven, and line 2 baking sheets with parchment paper.
2. In a medium sized bowl, stir together pumpkin puree, sugar , vanilla, and coconut oil.
3. Whisk in egg and blend thoroughly.
4. In a separate bowl, mix flour, baking powder, cinnamon, salt, and baking soda.
5. Mix the wet ingredients into the dry and stir until just combined.
6. Fold in the butterscotch chips.
7. Drop by tablespoons onto a parchment lined baking sheet.
8. Bake for 10 minutes, then remove from oven.
9. Allow cookies to sit on baking sheet an additional 2 minutes before removing to wire rack to cool completely.
10. Store in an airtight covered container for up to 3 days on the counter, or freeze for later!

Other cookie recipes to try

• Mini Chocolate Chip Walnut Cookies
• Chocolate Oatmeal No Bake Cookies
• Soft Chewy Sugar Cookies
• Gluten Free Oatmeal Raisin Cookies

What is your favorite pumpkin dish? Will you try these cookies? Be sure to pin this for later, too!