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+ servings
soft pumpkin cookies on a plate

Soft Pumpkin Cookies

These soft pumpkin cookies are wonderfully reminiscent of a pumpkin muffin. The batter features a lovely blend of pumpkin pie spices. Add in some butterscotch chips, and you've got a winning combination! 
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 24 cookies


  • 2 cups flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ginger
  • ¼ teason cloves
  • 2 large eggs
  • 1 cup sugar
  • ½ cup canola oil
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • cups butterscotch chips


  • Position a rack in the middle of the oven. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
  • Mix the flour, baking powder, baking soda, salt, and spices together in a medium bowl and set aside.
  • In a large bowl, whisk together the eggs and sugar until smooth and lightened in color (about one minute). Whisk in the oil, pumpkin, and vanilla until completely blended.
  • Slowly add the flour mixture to the wet ingredients, mixing just until all ingredients are incorporated. Add butterscotch chips and gently fold into the mixture. 
  • Using an ice cream scoop with a ¼-cup capacity, scoop the batter and place on baking sheets with parchment. Cookies should be about 1 inch apart. Use a knife to smooth and flatten the cookies. 
  • Bake the cookie sheets one at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 14-16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

Heather's Helpful Hints

  • When baking cookies, it’s best to put one batch at a time in the oven. Cookies need to bake on the middle rack for even baking. If you can fit two pans on the middle rack without touching each other, you’ll get the baking results you want. If you add additional sheets of cookies on higher or lower racks, they might bake unevenly. You may save some time, but the cookies will suffer.
  • These cookies hardly spread at all while baking. That means you can place them fairly close together on the baking sheet. I fit 12 cookies on one half-sheet baking pan. The cookies are spaced one-half to one inch apart. 
  • White chocolate chips are a delicious substitution in this recipe. Our family enjoys both kinds of chips equally. Feel free to get creative! 


Serving: 1cookie | Calories: 161kcal | Carbohydrates: 27g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 143mg | Potassium: 63mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1622IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
This recipe was found on My Sweet Precision. Thank you for visiting!