Fall baking is one of my favorite ways to embrace the coziness of the season, and nothing says autumn quite like the smell of warm pumpkin cookies wafting through the house. These Double Chip Pumpkin Cookies are soft, moist, and loaded with gooey chocolate and sweet butterscotch chips, making them the perfect treat for a cozy night in. They’re so simple to whip up with just a few ingredients, which means more time to enjoy the beautiful fall weather with family!
how to make easy pumpkin cookies
My friend Tiffany originally shared this base recipe several years ago. Since then it has become one of my go-to easy fall desserts to make! I added butterscotch chips to the recipe because they complement the pumpkin and chocolate flavors perfectly. Plus, during the baking process they melt down and create a nice, crystallized sugar on the outside of the cookie. The flavor and the crunch give it a little something extra, but if you’re not a fan of butterscotch you can make them without.
the ingredients
One of the best things about these pumpkin cookies is that they use a boxed spice cake mix as the base, which means less measuring and more flavor. By adding canned pureed pumpkin, you get that rich, moist texture and the quintessential fall flavor. Finally, the combination of chocolate chips and butterscotch chips takes these cookies to the next level, giving them a delightful sweetness and depth that’s hard to resist. Here’s what you’ll need:
- 1 box of spice cake mix
- 1 can of pureed pumpkin (15 ounces)
- 1/2 cup chocolate chips
- 1/2 cup butterscotch chips
Yes, that’s it! No need for eggs, oil, or butter, which also makes these a little lighter than traditional cookies. And the pureed pumpkin brings all the moisture you’ll need to make these cookies soft and pillowy.
| Read: Chocolate Pumpkin Cookie Recipe |
easy steps to make these pumpkin cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine the spice cake mix and pumpkin puree in a large mixing bowl. Stir until everything is well-blended. The dough will be thick and sticky, which is exactly what you want.
- Add in the chocolate chips and butterscotch chips and mix until they’re evenly distributed throughout the dough.
- Scoop the dough onto your prepared baking sheet. I like to use a small cookie scoop or a heaping tablespoon to make each cookie uniform in size. These cookies don’t spread much, so if you want a flatter cookie, gently press them down with the back of a spoon.
- Bake for 10-14 minutes, or until the edges are set and the tops look slightly dry. Be careful not to overbake, as these cookies are best when they’re soft and moist.
- Cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely (if you can wait that long!).
storage tips
If you happen to have any leftovers, these cookies store well in an airtight container at room temperature for up to three days. You can also pop them in the fridge for up to a week, but I’d be surprised if they last that long—they’re seriously addictive!
These fall-tastic cookies only call for four ingredients!
- 1 box spice cake mix
- 1 15 oz. can pureed pumpkin
- ½ cup chocolate chips
- ½ cup butterscotch chips
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Preheat oven to 350℉ and line a cookie sheet with parchment paper.
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Mix all ingredients (do not add the ingredients listed on the box of cake mix), place rounded tablespoons on the cookie sheet, bake 10-14 minutes.
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Remove cookies from sheet and allow to cool on wire rack.
What pumpkin goodies have you been baking up lately?
Find more easy pumpkin recipes on Pinterest!
15 comments
I have made these before as a muffin without the butterscotch chips. I am totally making this recipe this week!
These look delicious! Love butterscotch chips. Probably too much.
Yum .These sounds really good. Going to have to go get soome canned pumpkin .
These look so good, best recipe I've seen in a while! I will be making these for sure! Thank you for sharing, Justine!
You had me at double chip! Mmmmm.
These look so delicious!
I've done that before as well, but I like making them as cookies better because I hate cleaning out the muffin pan afterwards. 🙂
I just bought more the other day. 🙂
Thanks Ashleigh!
I made them for years with just the chocolate chips, but I definitely love them more with both kinds! 🙂
Thank you Emilie!
Haha, no such thing! 🙂
Love this! Seasonal and yummy!!~*
Thank you so much!