Ugly butterscotch chip pumpkin cookies

ugly pumpkin butterscotch cookies

It’s officially fall so it’s time to share a new pumpkin recipe! I’ve heard that ‘they’ take your blogging licence away if a blogger does not share a pumpkin recipe by the first day of fall so who am I to tempt the fates? Last year I made a gluten free pumpkin skillet cookie and that recipe is still one of my favorites. I’ve decided that the gluten eaters among us who don’t have specialty flours in their pantries cannot miss out on this flavor combo of butterscotch and pumpkin so I tweaked the recipe into a standard cookie and while they aren’t so pretty, they taste damn fine.

butterscotch pumpkin cookies

These cookies come together quickly and are easy for kids to help with. Your pumpkin cookies will be soft and pillowy and moist and I dare you to think you can stop at one. You could substitute chocolate chips here, and many people do but there’s something that seems wrong about chocolate on veggies to me. Like cheese and fish – sometimes it works but it feels like it shouldn’t. Butterscotch is where it’s at when you’re going to sweeten up your pumpkin people!  Trust me, go with it. Butterscotch. MMMMMMmmmmmmmmm.

Ugly butterscotch chip pumpkin cookies

Ugly butterscotch chip pumpkin cookies

Yield: 24
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes


  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 1 cup pumpkin puree (not pie filling)
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch cloves
  • 1/2 cup oats
  • 1/2 tsp baking soda
  • 2 1/2 cups flour
  • 1 cup butterscotch chips


Preheat oven to 350 and line two cookie sheets with parchment

Cream butter and sugar together until smooth. Beat egg and stir into butter mixture until light and well combined. Add pumpkin and stir well.

In a separate bowl, mix all dry ingredients except chips.

Combine dry ingredients into wet and stir until well combined. Add chips and stir gently just to distribute evenly.

Drop dough by tablespoons onto cookie sheet leaving about an inch between cookies. These don't really spread but will puff up.

Bake for 15 min. Cookies will not really brown on the bottom much but if over done, the butterscotch chips may start to burn.

Let cool on a wire rack before storing in a covered cookie jar. These do not need to be sealed in an airtight container as they will stay fairly moist.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 159 Total Fat: 6g Carbohydrates: 24g Sugar: 12.5g Protein: 2.4g

I hope you try these out. The butterscotch / pumpkin combo has become something of a tradition in our home and I don’t think that fall would feel quite the same without it. Pumpkin cookies really aren’t the most beautiful cookies out there but I don’t care. They are SO good! Enjoy!



Next – try a chocolate cookies recipe your kids will love!



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