Hey chocolate chips, it’s time for Pumpkin Butterscotch Chip Cookies to have their time in the spotlight! They’re the perfect 3-ingredient pumpkin cookie! Made in only one bowl, mix everything together, bake, and enjoy!
Is it strange to say my life was changed at the grocery store? Well, it was.
One day, I stopped at Harmons (a grocery store in Utah) to pick up some groceries. They had samples of enormous pumpkin cookies, but with butterscotch chips instead of chocolate chips. What?! Plus, they had some of the cookies topped with cream cheese frosting. OMG! After trying a sample, I was hooked. Why had I never made pumpkin cookies with butterscotch chips before?
Maybe this combination isn’t new to you, but I absolutely loved it! The butterscotch flavor pairs perfectly with the pumpkin. Obviously, pumpkin loves chocolate, but I think it loves butterscotch even more!
Every fall, I crave pumpkin chocolate chip cookies. When the craving hits, I always want to make them fast! For years, I’ve been using this 3-ingredient pumpkin cookie recipe. From now on, I think I will always make them with butterscotch chips instead. If you give them a try too, be prepared to have your life changed!
Pumpkin Butterscotch Chip Cookies
In addition to this recipe only having 3-ingredients, you only need one bowl! If you’ve read some of my other recipes, you know I love this 2 1/2 Quart Glass Bowl! It’s big enough to hold all of the ingredients, and it is so easy to clean. Plus, it doesn’t stain or smell.
To help portion the cookies evenly, I like to use a Cookie Scoop. For the photos, I used a #24 sized cookie scoop. But you could also make mini cookies too! I often like to make mini ones because I can eat more than one without guilt! For mini cookies, use a #50 Cookie Scoop. If making mini cookies, be sure to reduce the cooking time by about 3-5 minutes.
Finally, you’ll need a 1/2-Sized Baking Sheet. Instead of using parchment paper, I’ve started using these Silicone Baking Mats. They are so convenient because I know I always have them on hand. No special trips to the grocery store because I’m out of parchment paper. Plus, they are more environmentally friendly since they can be reused.
Pumpkin Butterscotch Chip Cookies Prep Tips
Rather than preparing the cake mix as directed, we’ll only use the dry cake mix. (Do not make the cake according to the package directions.) Instead of using the eggs and oil called for, we’ll be mixing the cake mix with canned pumpkin. Best of all, you don’t need a hand mixer or stand mixer!
As you are combining the pumpkin and cake mix, keep mixing. The mixture will look like it won’t come together. But eventually, the batter will be wet and evenly combined. Then, you’ll add the butterscotch chips to the batter.
Scoop the cookies onto a silicone lined baking sheet. To make the cookies look really pretty, add about 5-6 butterscotch chips on top of the cookies.
Finally, bake the cookies for 15-18 minutes at 350 degrees. The cookies will be done when you lightly touch them and they spring back. As mentioned earlier, smaller cookies will require less cooking time.
Want More Easy Desserts?
I really hope you give these life-changing cookies a try. Seriously, they are perfect for all your fall parties and holiday gatherings! If you’d like some other easy dessert ideas, check out these recipes:
- No Bake Scotcheroos (Microwavable plus that yummy butterscotch flavor)
- Pumpkin Cream Cheese Dumplings
- Cherry Cheesecake Dump Cake (4 Ingredients)
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Pumpkin Butterscotch Chip Cookies
- 16 oz Spice Cake Mix
- 15 oz Pumpkin Puree
- 1 cup Butterscotch Chips (1/2, 11 oz package)
- Preheat oven to 350 degrees. Line a 1/2 sized baking sheet with parchment paper, silicone liner, or cooking spray.
- In a large mixing bowl, add cake mix and pumpkin puree. Mix well until there are no dry streaks of flour.
- Reserving 1/3 cup of butterscotch chips, add remaining butterscotch chips to the cookie batter, and mix until fully incorporated.
- Using a #24 cookie scoop, scoop cookies onto baking sheet leaving 1/2" space around each cookie. Add a few butterscotch chips on top of each cookie.
- Bake cookies for 15-18 minutes, rotating pan half-way through cooking.
- Let cookies rest on baking sheet for 5 minutes. Then, transfer to a cooling rack to cool completely.