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Soft Pumpkin Cookies {with Butterscotch Chips}

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If you are a pumpkin fan, you are going to fall in love with these giant, soft pumpkin cookies. Loaded with rich butterscotch chips and seasonal spices; these cakey, but not dry spiced pumpkin cookies are bursting with the flavors of fall and the holidays in every bite. Plus they take less than 15 minutes to get in the oven.

I love giant cookies, and these soft pumpkin cookies check all of my boxes; easy, simple pantry ingredients and they taste out of this world! Not too cake-y, just the right amount of chewy, they bake into smooth, almost muffin top like cookies! Perfect for all of your October and November baking!

You might also love these other giant cookies; my crazy popular Crumbl Chocolate Chip Cookies, Giant Pan Banging Chocolate Chip Cookies, New England Whoopie Pies, Pan Banging Sugar Cookies and these drool worthy Fluffernutter Whoopie Pies

Soft pumpkin cookies with butterscotch chips on cooling rack sprinkled with powdered sugar.

Other than the butterscotch chips, you probably already have everything in your pantry to make these essential fall cookies! Be sure to print the recipe with quantities and full instructions at the end of this post. 

Soft Pumpkin Spiced Cookie ingredients L-R Vanilla, Flour, Baking powder and soda, salt, pumpkin pie spice, butterscotch chips, libby's canned pumpkin, oil, eggs and granulated sugar.
  • Unbleached All-purpose Flour | I always use organic unbleached AP flour, unbleached flour has a more dense texture, and provides more structure in baked goods.
  • Leavening | We will use both baking powder and baking soda in these Spiced Pumpkin cookies, because we want a bit more lift than normal, this gives these cookies their classic domed tops.
  • Spices | Well, these wouldn’t be spiced pumpkin cookies without some spice! I used Pumpkin Pie Spice in mine, but you can easily swap out for just cinnamon.
  • Eggs & Oil | You will beat these two ingredients together, until they are thick, light and creamy! This gives body to the soft pumpkin cookies!
  • Canned Pumpkin | Be sure it’s canned pumpkin puree and not pumpkin pie filling!
  • Vanilla Extract | I used Rodelle’s Reserve Oak Aged Vanilla for these cookies, the flavors just shine through! I am so proud to be an ambassador for Rodelle!
  • Butterscotch Chips | Feel free to replace with other chips, but butterscotch and pumpkin were a match made in heaven!

How to Make Spiced Pumpkin Cookies Recipe

Place your rack in the middle of the oven, preheating oven to 325 degrees F. Line your baking sheets with parchment paper or butter the pans. 

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. 

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer or whisk, beat the sugar and eggs until smooth and lightened in color, about a minute. The mixture should be silky and thick. 

With the mixer on low speed, slowly mix in the oil, then add the pumpkin, vanilla until blended.

Add the flour mixture a little at a time until incorporated. Stir or mix in butterscotch chips on low. 

Using a ¼ cup ice cream or cookie scoop (see variations for smaller cookies), scoop the pumpkin cookie dough onto prepared baking sheets. Spacing the cookies about 2 ½ inches apart, I was able to get 6 giant pumpkin cookies per pan. If you want your cookies a little flatter, then using an offset spatula smooth the mounds a bit. 

Bake the cookies one sheet at a time, until the tops feel firm (spring back when lightly touched) and a toothpick inserted comes out clean, about 14-16 minutes. 

Cool on the baking sheet for 5 minutes, then use a wide spatula and transfer cookies to a wire cooling rack to cool completely. 

If desired, dust the fully cooled cookies lightly with powdered sugar.

Soft pumpkin cookies with butterscotch chips on wire rack, some with powdered sugar and some without.
Giant Soft Pumpkin Cookies dusted with powdered sugar on wire rack.

Frequently Asked Questions

Can I make smaller Pumpkin Spice Cookies?

Yes! Occasionally, when I want smaller pumpkin cookies or jsut more of them to spread the love, I will use a medium cookie scoop, yielding about 24 cookies, give or take! Bake for 10-14 minutes, when touched lightly the tops should spring back. 

Gluten-Free Butterscotch Cookies?

Absolutely! I would recommend using a good GF AP 1-1 Flour like this one, or use half gluten-free flour and half almond or oat flour. Watch the bake time. You don’t want to over bake them!

How Long will Libby’s Pumpkin Cookies Last?

Stored on the counter in an airtight container, these cookies will be delicious up to 4 days. If longer storage is needed, before dusting with powdered sugar, place cookies in airtight baggie or container and freeze for up to 3 months. Thaw on counter and then dust with powdered sugar. 

Giant Soft Pumpkin Cookie with hand holding to show how large.
  • This recipe works great at sea level and high altitude, I bake at 5280 feet above sea level (mile high) and have made adjustments for you. 
  • Add ¼ cup additional unbleached flour
  • Reduce baking powder to 1 teaspoon
  • My cookies baked fine at the original 325 degree temperature, but you might explore baking this spiced pumpkin cookies recipe at 350 degrees for a little less time. 

TFC PRO TIP | All ovens heat at different temperatures, typically mine is off by 25 degrees so I adjust my baking temperature accordingly. You might find one of these handy oven thermometers useful. 


Now, these are not the typical soft pumpkin cookies with cream cheese frosting you see all over the place, instead these pumpkin spice cookies made with canned pumpkin and granulated sugar are delicious naked! BUT here are some ideas to spice them up a bit!

Soft pumpkin cookies with butterscotch chips on cooling rack sprinkled with powdered sugar.


I am always about how to Make it Yours! Easily adapt to make Pumpkin Chocolate Chip Cookies and more!

  • Instead of butterscotch chips, try adding mini chocolate chips, chocolate chunks or regular chocolate chips or a combination of the above making them a delicious pumpkin chocolate chip cookie.
  • The last batch I made I sent to our college son, I added some caramel bits to the batter!
  • I would also recommend trying white chocolate chips, peanut butter chips and even English Toffee bits! 

I hope you love these cookies, these would be spectacular for a bake sale, harvest festival, school parties or just because you are craving some pumpkin spice during October and November!

More Pumpkin Recipes you will love!

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Kathleen Pope, The Fresh Cooky.

About Kathleen Pope

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.

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  1. Hi, Kathleen. Is the nutrition guide info for 16 or 24 cookies…or 30?
    Or, do you have to figure it by 1 ounce measurements?
    Also, why do you choose avocado oil for the cookies?
    Thanks, so much.

  2. pumpkin anything has my heart! I had to try these – and they are so yummy!! I am using this for my cookie exchange cookie this year!

  3. 5 stars
    You have the best cookie recipes, so I couldn’t wait to grab some butterscotch chips to make these, and use regular choc chips. So good! Love how fluffy they came out. Will make again as written, but don’t wait! haha

  4. These pumpkin cookies are out of this world delicious! They are also nice and soft. But be careful not to overbake them – I accidentally left my first batch in the oven for too long and I regretted it!

  5. I loved the addition of the butterscotch chips to these cookies. So yummy. Next time I might try chocolate chips and walnuts. Such a yummy fall cookie!