Butterscotch Pecan Pumpkin Cookies

Butterscotch Pecan Pumpkin Cookies

Soft, tender, pillowy Pumpkin Cookies, with a heap of autumn spices, and crammed with sweet, creamy butterscotch chips and toasted pecans! This Butterscotch Pecan Pumpkin Cookies recipe is one of the recipes that started a pumpkin obsession for me, and these Pumpkin Cookies will surely do the same for you!  

Course Cookies
Keyword butterscotch pumpkin cookies, pumpkin cookie recipe, pumpkin cookies, pumpkin cookies recipe, soft pumpkin cookies
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 36
Author Sarah


  • 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


  1. In a large mixing bowl, cream together the butter and sugars.

  2. Add pumpkin, egg, and vanilla, beating until combined.

  3. In another large bowl, combine flour, baking powder, baking soda, and spices.

  4. Add dry ingredients to pumpkin mixture and beat until just combined.

  5. Fold in butterscotch chips and toasted pecans.

  6. Drop on parchment paper or silicone mat-lined cookie sheets by tablespoonfuls.

  7. Bake at 350 degrees for 10-12 minutes, or until edges are lightly browned, and centers appear set.

  8. Remove cookies to a wire rack. Cool completely.

Recipe Notes

Store in an airtight container with foil or parchment paper between layers of cookies. These freeze wonderfully if well-wrapped.