Recipes for Fall: Pumpkin Chocolate Butterscotch Chip Cookies

Jordy Peterson, Reporter

With fall finally here, the time has come for everything pumpkin flavored. You’ll satisfy your sweet tooth with these warm and gooey cookies that will melt in your mouth.

Pumpkin Chocolate Butterscotch Chip Cookies

Level: Easy


  • 2 c. flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. ground cinnamon
  • 2 eggs
  • 1 c. sugar
  • 1/2 c. vegetable oil
  • 1 c. canned pumpkin puree
  • 2 tsp. vanilla extract
  • 1 c. butterscotch chips
  • 1 c. semi-sweet chocolate chips



  1. Preheat oven to 325 degrees. In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon. Mix until well-blended.
  2. In the bowl of an electric mixer, combine eggs and sugar, and beat on medium-high until smooth and pale, for about 1 minute. Beat in the oil, pumpkin puree, and vanilla extract and mix until well-combined. Turn the mixer down and slowly blend in the flour mixture until just incorporated. With a rubber spatula, gently fold in the butterscotch and chocolate chips.
  3. Using a medium-sized ice cream scoop, place mounds of cookie dough on a cookie sheet lined with parchment paper, about 2 inches apart. (The cookies will spread.) Allow to bake about 15 minutes, until the cookies are springy to the touch. Allow to cool.