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