Delectably moist and sweet; Butterscotch Pumpkin Cookies are everything fall should be – soothing, comforting, and flavourful!
Butterscotch is not something I have often, but there was a time when butterscotch was a flavour that I would crave constantly. Do you remember butterscotch pudding? It was my favourite type of store-bought pudding cup when I was a kid.
Long before the days of those plastic cups with the foil-lined peel back lid, pudding cups came in cans. Do you remember that? Or am I aging myself again? The cans were short and round and had a metal peel back lid with a little pull tab attached to it. The condensed milk cans today are very similar to what the pudding cans used to look like.
In my opinion, pudding really doesn’t taste the same since they switched the packaging. Or maybe that’s just in my head and I’m holding on to memories of a simpler time. It’s hard sometimes to enjoy certain foods like we did when we were kids. For instance, you would never catch me eating one of those astro pops anymore, but as a kid, I ate my fair share and I never once worried about the havoc those pops were playing on my teeth.
When all is said and done, butterscotch triggers a sense of nostalgia in me, and that’s probably why these Butterscotch Pumpkin Cookies are one of my favourite fall recipes.
Now, Dear Reader, I need you to understand something before you whip out your flour and pumpkin spice. These cookies are very sweet and are most certainly an indulgence. That’s probably why it’s best to make them only once per year and keep the guilt at a low minimum. The butterscotch chips, the sugar, and the molasses all add to the sweetness of this cookie. But, they’re so delicious and worth the calories at least once.
My daughter loved these cookies! I packed one in her school lunch bag every day for a week. And, truth be told, there was one morning when I went to the kitchen to make my coffee, and there was a very visible decline in the amount of cookies left in the cookie jar. She was very quick to admit that she had a “snack” after we had gone to bed. What can I say, she’s a teenager!
With Halloween just around the corner, and fall in full swing, why not make a batch of these for yourself and for your favourite people? You deserve a treat! And, if you feel super guilty about eating too many of them, bring them to work and share them with your colleagues. Sharing sugar and calories is always fun!
Okay, that’s probably not true! At my place of work, it seems that I’m the only one not following the Weight Watchers program. They all love to eat these treats when I bring them to the office, but they hate me just a little at the same time. 🙂
Oh well! It’s a risk I’m willing to take to share these most delicious cookies with the world. Bake on, Dear Reader!
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Butterscotch Pumpkin Cookies
- 1/2 cup butter
- 1 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 1/4 cup molasses
- 2 1/4 cup all-purpose flour
- 2 teaspoons pumpkin spice
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup butterscotch chips, plus more for garnish (optional)
- 1/4 cup course sugar, optional
- Preheat your oven to 350 degrees. Prepare a baking sheet by lining it with parchment paper or a Silpat liner. Set aside.
- In a large mixing bowl, use a hand-held mixer to beat the butter, sugar, pumpkin puree and molasses together.
- Add the flour, pumpkin spice, salt, and baking soda. Blend into the wet mixture.
- Fold in the butterscotch chips.
- Using a 2 tablespoon scoop, scoop the cookie dough into your hand and roll it into a ball. Place the balls onto the prepared baking sheet and use the back of your hand to gently flatten to cookie dough to about 1/4 inch. Top each flattened cookie with the extra butterscotch chips. (Optional) Next, top each cookie with a sprinkling of the course white sugar. (Optional)
- Bake for 10 minutes. Remove from oven and allow to cool on the baking sheet for two minutes. Transfer cookies to a wire cooling rack to continue cooling.