Pumpkin Butterscotch Cookies (Chewy, not Cakey)

Name: Chewy Pumpkin Butterscotch Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Ingredients: 113g (½ cup) unsalted butter, melted & slightly cooled; 53g (¼ cup) brown sugar (light or dark brown is okay); 100g (½ cup) white granulated sugar; 1 tsp pure vanilla extract; 85g (6 tbsps) pure pumpkin puree (see Notes); 188g (1½ cup) all-purpose flour (if measuring by cup, measure using spoon and level method); ¼ tsp fine sea salt (table salt is ok); ¼ tsp baking powder; ¼ tsp baking soda; 1½ tsp ground cinnamon; 1 tsp pumpkin spice (store-bought or homemade); 85g (½ cup) butterscotch chips

If you’ve ever baked with pumpkin, you know it tends to make cookies a bit cakey. But these egg-free pumpkin butterscotch cookies are different! They’re soft, chewy, and have that perfect cookie texture – not a trace of cakiness in sight.

A close-up of several pumpkin butterscotch cookies arranged on parchment paper, highlighting their soft, chewy texture and studded with golden butterscotch chips.

Why You’ll Love These Cookies

Not Cakey!: Unlike many pumpkin cookies, these have a chewy texture instead of a cakey one, making them feel more like a classic cookie with a unique pumpkin twist.
Perfect Fall Flavors: These cookies combine pumpkin and spices with the sweetness of butterscotch, creating a wonderful seasonal treat.
Simple Ingredients: If you have pumpkin puree and butterscotch chips, you’re nearly there! Easily replace with chocolate chips if you can’t find butterscotch chips.
Egg-Free. This recipe doesn’t require eggs so it’s the perfect treat for those with egg allergy. By also skipping the eggs, we are removing some of the moisture that contributes to pumpkin cookies to become cakey.
No Fuss. This recipe doesn’t need any stand mixer or hand mixer – just your good old whisk and a couple mixing bowls!

Ingredients & Substitutions

Shop efficiently (treat this as your grocery list) and gather your ingredients at home without running circles in your kitchen. (i.e. One trip to the fridge to get all your dairy needs.) You can still find the full printable recipe at the end of this post.

REFRIGERATED:

butter. 113g (½ cup) of unsalted butter, melted and slightly cooled. This keeps the cookies tender without adding fluffiness.

PANTRY:

sugars. For balanced sweetness and a soft, chewy texture. You’ll need 53g or ¼ cup light or brown sugar and 100g or ½ cup white granulated sugar.

vanilla. 1 teaspoon pure vanilla extract

pumpkin puree. Adds moisture and that classic fall flavor. 85g (6 tablespoons) of pure pumpkin puree. NOTE that pumpkin puree is different from pumpkin pie filling which has sugar already added.

flour. 188g (1½ cups) all-purpose flour. I urge you to measure by weight, but if still using cups please use the spoon and level method.

salt. ¼ teaspoon fine sea salt. Table salt is okay too.

baking powder + baking soda. For a slight lift without adding too much air, you’ll need ¼ teaspoon of each. Note that baking powder and baking soda lose their effectiveness over time so make sure to check yours before using.

butterscotch chips. The sweet, creamy touch that pairs perfectly with the pumpkin. I used 85g (½ cup) Hershey’s butterscotch chips but you can easily replace it with chocolate chips.

cinnamon + pumpkin spice. For warm, cozy flavors. We’ll use 1½ teaspoons of cinnamon and 1 tsp of pumpkin spice. Pumpkin spice mix is usually available in the baking aisle in groceries, but if you don’t have access to it, here’s how to make your own:

DIY PUMPKIN SPICE: To make your own pumpkin spice, combine: 3 Tablespoons ground cinnamon, 2 teaspoons ground ginger, 1 and 1/2 teaspoons ground nutmeg, 1 teaspoon ground cloves, and 1 teaspoon ground allspice. Whisk all of the ingredients together in a small bowl, the store in an air-tight jar. Store at room temperature in a dry place.

Recommended Tools

***These are the actual tools I use and recommend.***

digital food scale (this is a must…and check-out the cute colors!)
Oxo medium scooper/ cookie scoop
Nordicware Prism half sheet pan (I love the embossed pattern.)
parchment paper sheets (VERY convenient if you bake a lot)

Stack of pumpkin butterscotch cookies with a soft, chewy texture. The top cookie has a bite taken out, showing the moist, spiced interior. Butterscotch chips are scattered around the stack on a parchment surface.

Let’s Make Pumpkin Butterscotch Cookies Step-by-Step

STEP 1. Prepare the Wet Ingredients: Remove as much of the moisture out of the pumpkin puree as you can before adding it to the cookie dough. I blot and then squeeze the puree with paper towels. This extra step helps produce a less cakey cookie.

In a large mixing bowl, whisk together the melted butter, brown sugar, and white granulated sugar until no sugar lumps remain. Add in the blotted pumpkin puree and vanilla and continue whisking until smooth. This blend gives your cookies moisture without making them cakey.

STEP 2. Prepare the Dry Ingredients: In a separate bowl, combine the flour, baking soda, ground cinnamon, and store bought or homemade pumpkin spice.

STEP 3. Combine: Add the dry ingredients into the wet ingredients and mix together with a spatula. The dough will be very soft.

STEP 4. Fold in Butterscotch Chips: Gently stir in the butterscotch chips, ensuring they’re evenly spread throughout the dough so each cookie has creamy bits of butterscotch.

STEP 5. Chill the Dough: Cover the bowl and chill the dough for at least 30 minutes. Chilling helps the cookies hold their shape while baking, resulting in a chewy texture.

STEP 6. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the dough (using a medium cookie scoop, about 1.5 tbsps of dough) into balls and place them on the sheet, spacing them about 2 inches apart.

If your dough is too cold and solid for scooping, let it sit at room temperature until it softens up a bit.

STEP 7. Bake for 10-12 minutes or until the edges are golden but the centers are still soft. Remove from the oven. If you’re cookies didn’t spread much at all, flatten them out with the back of a spoon right after you take them out of the oven. You can press a few more butterscotch chips in the tops of the warm cookies.

Cool cookies on the baking sheet for about 15 minutes before transferring to a wire rack to cool completely.

FAQs

How long do these cookies stay good?

Baked pumpkin butterscotch cookies stay fresh covered at room temperature for up to 5 days.

Can I make this ahead?

You can make the cookie dough and chill it in the fridge for up to 3 days. Unbaked cookie dough balls freeze well up to 3 months. When you are ready to bake them, let the dough come to room temperature before scooping and shaping them into balls. Baked cookies also freeze well up to 3 months.

Why is it crucial to blot the pumpkin puree?

Pumpkin is soft, mushy and holds a lot of moisture which contributes to a “cakey” cookie. In order to get a chewier cookie, we need to remove some of the moisture.

What can I pair this with?

These pumpkin butterscotch cookies pair beautifully with warm fall beverages. Try them with a spiced chai, coffee, or even a cozy mug of hot apple cider. They’re perfect for an afternoon snack, dessert, or a sweet treat anytime.

Close-up of a pumpkin butterscotch cookie on parchment paper, surrounded by scattered butterscotch chips.

A pile of pumpkin butterscotch cookies with one cookie broken in half to showcase its chewy texture and generous butterscotch chip filling.

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