Pumpkin Cookies I

Pumpkin Cookies I

189 Reviews 14 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    35 m
M.J.
Recipe by  M.J.

“Yummy pumpkin cookies with spices and butterscotch morsels. Moist and delicious.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 3 dozen

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream the shortening and sugar. Stir in the pumpkin and vanilla. Sift together the flour, salt, baking soda, baking powder, and cinnamon; stir into the creamed mixture. Then mix in the butterscotch chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
  3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool for a minute on cookie sheets before transferring to wire cooling racks.

Share It

Reviews (189)

Rate This Recipe
Lady Pamela
81

Lady Pamela

Perfect cookie! To the reviewer that gave these a 4 our of 5 star because she wanted a crispier cookier and less cake like... if you have followed the recipe like it said you might have gotten what you wanted. Brown sugar will make a cookie softer. Please dont rate a recipe if you change it up and dont like what you did to it.... These cookies are perfect just follow the recipe.

JackieO
52

JackieO

These cookies were very good - definitely something I will make every fall. I'm cutting back on the butterscotch next time because it made them too sweet and they overpowered the pumpkin taste. Cooking time was more like 12-14 minutes. And no, they don't spread, so make sure you like the shape of them going in the oven because that's what they're going to look like when they come out.

Maggie
34

Maggie

Really yummy, soft cookies! The use of butterscotch morsels sounded strange, but it turned out to add a lot to the cookies. I used 1-1/2 tsp pumpkin pie spice instead of 1 tsp cinnamon, and I had to bake the cookies for 13-14 minutes. I'll definitely make these again!

More Reviews

Similar Recipes

Iced Pumpkin Cookies
(2,619)

Iced Pumpkin Cookies

Pumpkin Cookies V
(468)

Pumpkin Cookies V

Chocolate Chip Pumpkin Cookies
(214)

Chocolate Chip Pumpkin Cookies

Pumpkin Chocolate Chip Cookies I
(151)

Pumpkin Chocolate Chip Cookies I

Egg Free Chocolate Chip Pumpkin Cookies
(119)

Egg Free Chocolate Chip Pumpkin Cookies

Pumpkin Cookies with Penuche Frosting
(99)

Pumpkin Cookies with Penuche Frosting

Nutrition

Amount Per Serving (36 total)

  • Calories
  • 115 cal
  • 6%
  • Fat
  • 5 g
  • 8%
  • Carbs
  • 16.1 g
  • 5%
  • Protein
  • 0.8 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Iced Pumpkin Cookies

>

next recipe:

Pumpkin Cookies II