Soft, tender, pillowy Pumpkin Cookies, with a heap of autumn spices, and crammed with sweet, creamy butterscotch chips and toasted pecans! These Butterscotch Pecan Pumpkin Cookies are one of the recipes that started a pumpkin obsession for me, and this Pumpkin Cookies recipe will surely do the same for you!
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I’ve been making these pumpkin cookies for almost 16 years now, and I come back to this recipe over and over again when I want a perfect pumpkin cookie, and specifically, a soft pumpkin cookie (I turn to other recipes when I want a chewy pumpkin cookie — see below!).
I first shared this recipe as these Pumpkin Cookies with Brown Butter Icing. That’s the way I make these most often — with brown butter frosting or icing. That’s a highly popular blog recipe, and it gets a lot of positive reviews!
My friend at work just made them this week, and she wrote to tell me that she adored the brown butter icing especially. She’s savvy in the kitchen, but she had never browned butter before! I was really surprised, but now that she’s tried it, she’s not looking back. YAY, another convert.
Anyway, these pumpkin cookies in their basic form are soft and tender little pillows of pumpkin goodness combined with the best fall spices. They’re also very thick cookies! Tall and puffy. Though they’re not ultra-chewy, they still have a bit of chew to them that is super satisfying. I love the texture – soft and cakey, but still dense and substantial.
They’re also a little… springy. Like you push into a cookie, it’ll probably bounce back. Memory foam pillow-like pumpkin cookies.
And in this case, they’re smattered with butterscotch chips and toasted pecans. Seriously, that’s all I did was stuff these Butterscotch Pecan Pumpkin Cookies with those two extra ingredients, and these are like a whole new cookie.
I love the combo of toasty, slightly crunchy pecans with creamy, sweet, butterscotch wonderfulness, along with pumpkin and spices. Lovely together. Must try these Butterscotch Pecan Pumpkin Cookies.
If these Butterscotch Pecan Pumpkin Cookies don’t pique your interest, I have multiple other options for you. One is sure to to be a hit.
Maybe the original version with brown butter icing will be your jam, or these Pumpkin Cookies with Orange Icing — love the contrast of bright, fresh orange with fall spices, or these classic Pumpkin Cookies with Cream Cheese Frosting — can never go wrong with that duo, or these with Maple Frosting — a killer flavor combo.
For the holidays, try these White Chocolate Cranberry Pecan Pumpkin Cookies. Almost forgot to list those.
A pumpkin cookie recipe for everybody.
Butterscotch Pecan Pumpkin Cookies
Ingredients
- 1/2 cup butter softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 tsp. vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 1/2 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1/4 tsp. clove
- 1/4 tsp. ginger
- 2 cups butterscotch chips
- 1 cup chopped toasted pecans
Instructions
- In a large mixing bowl, cream together the butter and sugars.
- Add pumpkin, egg, and vanilla, beating until combined.
- In another large bowl, combine flour, baking powder, baking soda, and spices.
- Add dry ingredients to pumpkin mixture and beat until just combined.
- Fold in butterscotch chips and toasted pecans.
- Drop on parchment paper or silicone mat-lined cookie sheets by tablespoonfuls.
- Bake at 350 degrees for 10-12 minutes, or until edges are lightly browned, and centers appear set.
- Remove cookies to a wire rack. Cool completely.
Notes
