• Abby Estevez

Pumpkin Butterscotch Cookies with Maple Glaze Drizzle

Need I say more? Let's get baking! The sooner these are done, the sooner we can stuff our faces.

Pumpkin Butterscotch Cookies with Maple Glaze Drizzle

Makes about 24 cookies


Pumpkin Butterscotch Cookies

¾ cup of light brown sugar 

¾ + 2 tablespoons granulated sugar

2 sticks unsalted butter, melted

2 eggs

½ teaspoon vanilla extract

1 teaspoon pumpkin spice extract

1 teaspoon lemon juice

1 cup pure pumpkin puree, mix with hand mixer on medium speed for less than a minute till well combined

½ + ¼ cup of rolled oats

1 teaspoon baking soda

1 teaspoon salt

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

2 ½ cups of all-purpose flour

2 cups butterscotch morsels

1 cup chopped walnuts or pecans, based on preference


Maple Glaze

6 tablespoons salted butter

6 tablespoons pure maple syrup

1 cup to 1 1/3 cup of powdered sugar

1 teaspoon ground cinnamon

1/4 teaspoon kosher salt


SUBSTITUTION: If you do not have or cannot find pumpkin spice extract, instead of buying a can of Pure Pumpkin - buy a can of Pumpkin Pie Mix instead. That way those spices and flavors are already added! I use Libby's brand, based on solely nostalgia as that's what my Mom uses for her pumpkin pies every Thanksgiving.


Using a hand mixer or stand mixer, cream together the sugar, brown sugar and melted butter for 2 minutes. Next, add the eggs, vanilla & pumpkin extracts, lemon juice. Blend together for 30 seconds on low speed, then increase speed to medium and blend for another 2 minutes until fluffy and light in color.


Scoop in 1 cup of pure pumpkin puree and mix on low speed till well combined, about 30 seconds.


Next mix in the dry ingredients on a low speed; flour, rolled oats, baking soda, salt, ground cinnamon, and ground nutmeg. Be sure to not OVER mix! Just combine until you can no longer see flour.


Using a rubber spatula, fold in the butterscotch morsels and chopped walnuts. Place dough in refrigerator for 30-60 minutes and preheat oven to 350 degrees.


Prepare your baking sheets; I recently was gifted silicone baking sheets (now obsessed - thanks Mom), should you not have those, parchment paper lined baking sheets will work just fine!


After your cookies have rested in the fridge, it's time to start scooping out your cookies. I recommend 2 tablespoons of dough per cookie. It will have plenty of the volume needed for these cookies to look thick and have that soft cake-y texture. Just scoop and drop the dough, no need to form into a ball or anything.


Bake for 15-20 minutes at 350 degrees, the bottom edges should begin to turn a golden brown. Even though the cookie looks orange, thanks to the pumpkin, you should be able to make out some more golden edges.

Since these are cake-y, you can also use a toothpick to test to see if the centers are cooked through; poke a toothpick in the thickest center of cookie and if removed cleanly then they are done.


Allow cookies to cool on a cooling rack for at least 10-15 minutes while making the glaze.

Melt 6 tablespoons of salted butter in a small saucepan. Once melted, allow the butter to brown slightly by letting it simmer for 2-3 more minutes. You should be able to smell it getting toasted. Remove saucepan from heat and whisk in the maple syrup, ground cinnamon, salt and powdered sugar. keep whisking/stirring while you drizzle over the cooled cookies to ensure the glaze doesn't cool too quickly as you work.







I am so excited to have you dig into these and enjoy the seasonal tastes of Fall all smashed into a cookie form!


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