Soft, fluffy, fall-vibes pumpkin cookies loaded with melty chocolate and sweet butterscotch chips. These come out perfect every single time and taste like a cozy October hug.

Why You’ll Love These Cookies

These pumpkin cookies bake up soft and cakey, with warm spices and gooey chips throughout. Perfect for fall parties, Thanksgiving dessert boards, or “just because”.

Ingredients

Dry Ingredients
• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tbsp pumpkin pie spice (or 1 tsp cinnamon + ½ tsp nutmeg + ½ tsp ginger)

Wet Ingredients
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 large egg
• 1 cup canned pumpkin puree
• 2 tsp vanilla extract

Mix-ins
• ¾ cup butterscotch chips
• ¾ cup chocolate chips

Instructions

1. Prep

Preheat your oven to 350°F. Line two baking sheets with parchment paper.

2. Whisk Dry Ingredients

In a medium bowl, whisk together: flour, baking powder, baking soda, salt, and pumpkin spice. Set aside.

3. Cream Butter + Sugars

In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).

4. Add Pumpkin + Egg

Mix in the egg, pumpkin puree, and vanilla until fully combined. Batter will look a little fluffy.

5. Combine Wet & Dry

Add the dry ingredients to the wet and mix until just combined. Do not over-mix.

6. Fold in the Chips

Stir in both the butterscotch and chocolate chips.

7. Scoop & Bake

Scoop rounded tablespoons of dough onto baking sheets, leaving a bit of space.
Bake for 12–14 minutes, until the tops look set (they won’t brown much).

8. Cool

Let cookies cool on the sheet for 5 minutes, then move to a rack.

Tips for Perfect Cookies

• For extra flavor, chill the dough 30 minutes before baking.
• Add more chips on top before baking for that bakery look.
• These freeze beautifully for up to 3 months.