Soft Pumpkin Cookies with Butterscotch Chips

Cake-like with the perfect amount of pumpkin-pie spice, these cookies are fast and easy to make.

Prep Time15 mins

Cook Time15 mins

Total Time1 hr 15 mins

Course: Dessert

Servings: cookies

Calories: 143kcal

Author: Terri @ that's some good cookin'

Preheat oven to 350-degrees F. Line a cookie sheet or pan (18- x 13-inches) with a Silpat mat; set aside. Note: Pans may be buttered lightly instead of using a Silpat.
In a medium mixing bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice and salt until well mixed. Set aside.
In a large mixing bowl, beat together butter and brown sugar until well blended. Add the pumpkin, egg and vanilla and mix well.
Add the flour mixture to the wet ingredients, a little at a time, stirring together lightly by hand after each addition. After the last addition of flour, mix only until ingredients are well combined. By hand, stir in the butterscotch chips.
Using a #24 scoop (3 tablespoons), place 8 scoops of cookie dough, evenly staggered, per baking sheet. The cookies need generous space between them to allow for spread and even cooking. Bake for 14-17 minutes, just until set. They should resist when lightly touched. (See #5 in "Notes")
Remove cookies from oven and allow to stand on pan for about 2 minutes. Remove cookies from pan and allow to cool completely on a wire rack. Store in an airtight container with either parchment paper of wax paper between layers.

This recipe was tested with all-purpose flour, cake flour, and a combination of both types of flour. All-purpose (AP) flour performed the best. Be sure not to over-mix the batter, otherwise the cookies will be tough. They should have a light crumb.
Unsalted butter is used in this recipe. Salted butter can be used with good results. Reduce the salt to 1/2 teaspoon if using salted butter.
Light brown sugar can be used instead of dark brown sugar. The textural results will be the same, but the dark brown sugar gives a richer flavor.
For the butterscotch chips, it is recommended to NOT use more than 1 1/4 cups. More than this will cause the cookies to be "loaded" with butterscotch chips. The cookies will not bake as well with more chips. The butterscotch chips can be reduced to 1 cup without any problems.
Do not over-bake these cookies. The hallmark signs of brownish edges and a lightly brown top DO NOT apply to this cookie. Bake the cookies just until they are set and resist when touched lightly. If they are under-baked, the cookies will show an indention when lightly touched.
Allow the pan(s) to cool before adding more dough to the pan(s).