Fall Recipe: Pumpkin Cookies with butterscotch chips


Happy fall everyone! It is officially the season to eat, drink, and indulge in everything that is pumpkin flavored. So this Wednesday I thought I would share a recipe for pumpkin cookies. I got the base for the recipe from a friend of mine and made a few adjustments to it. These cookies are soft, puffy, and oh so delicious!


1 cup sugar

1 cup oil (I used coconut oil)

1 tsp vanilla

7.5 oz canned pumpkin (half of a 15 oz can)

2 cups flourDSC_0444

1 tsp baking soda

1 tsp baking powder

1 1/2 tsp cinnamon

1 tsp ginger

1/2 tsp ground cloves

2/3 cup butterscotch chips


First you need to preheat the oven to 350 F. Next combine the first half of the ingredients in a medium sized bowl, then combine the dry ingredients. Slowly mix in the dry ingredients. When make these cookies I mix them by hand but they get pretty thick so if you don’t have a lot of upper body strength you can do it with a mixer.

When you put them onto your pan leave at least inch between the cookies. They get taller rather than wider, but giving them some space insures that they won’t bleed into one another. You also don’t need any spray because of the amount of oil in the cookies.

Put the cookies into your pre-heated oven for 13-15 minutes. Once they come out of the oven take them off of the pan and onto a plate or surface to cool off.

The batter will make around 24 medium sized cookies.

This recipe is super easy and perfect to kick start the fall season!

What’s your favorite thing to make in the fall?


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