Butterscotch Pumpkin Spice Cookies

Soft, chewy cookies filled with pumpkin spice and butterscotch morsels are the perfect way to welcome fall baking season. These Butterscotch Pumpkin Spice Cookies have warm pumpkin spice flavor, sweet butterscotch, lightly crisp edges, and a soft center.

This is an easy, old-fashioned cookie recipe that makes a generous batch, making it perfect for fall gatherings, cookie trays, bake sales, or simply keeping a container of homemade cookies on the kitchen counter.

The combination of pumpkin spice and butterscotch is especially delicious. The butterscotch adds a rich caramel-like sweetness that pairs beautifully with the warm spices.

HOW TO MAKE BUTTERSCOTCH PUMPKIN SPICE COOKIES

**FULL RECIPE IN RECIPE CARD IN POST**

Ingredients

• All-purpose flour
• Baking soda
• Kosher salt
• Butter
• Granulated sugar
• Brown sugar
• Vanilla extract
• Eggs
• Pumpkin spice morsels
• Butterscotch morsels

INSTRUCTIONS:

• In a small mixing bowl, combine the flour, soda, and salt: set aside.

• In a large mixing bowl, using an electric mixer, beat the butter until smooth. Beat in the 2 sugars until well combined. Add the vanilla and eggs, beat until smooth. Gradually beat in the flour mixture, just until well combined. Stir in the pumpkin spice and butterscotch morsels.  Cover and refrigerate dough for 30 to 45 minutes.

• Preheat oven to 350 degrees. Line baking sheets with parchment paper. (I use baking stones for my cookies and the bottoms never get too dark or burn)

• Using a small scoop, place cookie dough balls onto baking sheets.

• Bake for about 9-10 minutes until dough is set and edges are light golden brown. Remove from oven and allow to set on pan about 2 minutes. Transfer to a wire rack to cool.

• Makes about 5 dozen cookies

The dough freezes well if you make dough balls ahead of time.  I also baked a few of the cookies and tested them by freezing.  They were delicious.

 

Cranberry Pumpkin Spice Cookies Variation

If you enjoy cranberry and pumpkin spice together, try this simple variation. Replace the butterscotch morsels with 1/2 cup chopped dried cranberries.

The dried cranberries add a little tartness that balances the sweetness of the pumpkin spice cookie. They would also make a beautiful addition to a fall or Thanksgiving cookie tray.

More Fall Cookies to Try

If you are putting together a fall cookie tray, you might also enjoy: Caramel Pecan Chocolate Chip Cookies
 Caramel Apple Cinnamon Roll Cookies,
Cranberry Orange Pecan Snickerdoodles, and
Peanut Butter Toffee Chocolate Chip Cookies.

Why You Will Love These Butterscotch Pumpkin Spice Cookies

• The flavors of butterscotch and pumpkin spice together are so delicious. It is a sweet, warm spice flavor.
• These cookies have a soft cookie center with slightly crisp edges.
• This recipe makes a lot of cookies, so they are great to serve a crowd.
• They freeze well before or after baking.

Helpful Tips/Frequently Asked Questions

How do I keep my cookies soft and not turning so dark?
I always underbake them a few minutes. Remove them from the oven when the edges are light golden brown. Allow the cookies to set on the baking pan. They will continue to bake. Transfer to a cooling rack.

What is the best way to store the cookies?
After they have cooled, place them in Ziploc bags or airtight containers. They can set on the counter and will be fine about 3 days.

You can also freeze them. Sometimes I scoop the dough balls, flash freeze them, and then put them in Ziploc Bags. I stack my Ziploc bags in large plastic containers before I place them in the freezer. This way is great because you can bake the amount you need at a time and they are warm.

These cookies also freeze well after baking. Place in Ziploc bags or airtight containers and store in freezer for 2-3 months.

**If you use a basic cookie dough, such as a chocolate chip or snickerdoodle, and add a variation of chips, morsels, nuts, or berries, you will create some delicious and unique cookies.

A Few More Cookie-Baking Tips

If you are making several kinds of cookies for fall or the holidays, I recommend preparing and freezing some of the dough ahead of time. It makes holiday baking much easier and allows you to bake fresh cookies whenever you need them.

These Butterscotch Pumpkin Spice Cookies are especially nice to have in the freezer because they can go from frozen dough to warm homemade cookies whenever the craving strikes.

This post was shared on Sweet Little Bluebird Weekend Potluck.