double chip pumpkin cookies

Table of Contents

If you follow me on Instagram then you know that last week our family made our annual trip to our favorite pumpkin patch, our first time as a family of six. 🙂 We had so much fun, as always, but you could really tell that the California drought is taking its toll; there didn’t seem to be as many pumpkins as in previous years. And have you heard about The Great Pumpkin Shortage of 2015? Seeing as how this is still the beginning of pumpkin-flavored-everything season, I have plans to go out and stock up on my canned pumpkin so I can continue to make my favorite Fall treats, including these scrumptious little double chip pumpkin cookies.
My friend Tiffany first shared this simple recipe with me several years ago and it has since become my go-to Fall dessert!
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.

Double Chip Pumpkin Cookies
  • 1 box of spice cake mix
  • 1 15 oz. can of canned pumpkin
  • 1/2 cup of chocolate chips
  • 1/2 cup of butterscotch chips

Preheat oven to 350 degrees and line a cookie sheet with parchment paper. 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.

What pumpkin goodies have you been baking up lately? Be sure to go out and stock up on your canned pumpkin while you can!

15 Responses to double chip pumpkin cookies

  1. Sandra Litcher October 12, 2015 at 3:57 pm #

    I have made these before as a muffin without the butterscotch chips. I am totally making this recipe this week!

  2. Anonymous October 13, 2015 at 12:41 am #

    These look delicious! Love butterscotch chips. Probably too much.

  3. Shann Soiney October 13, 2015 at 2:37 am #

    Yum .These sounds really good. Going to have to go get soome canned pumpkin .

  4. Ashleigh Wright October 13, 2015 at 4:03 am #

    These look so good, best recipe I've seen in a while! I will be making these for sure! Thank you for sharing, Justine!

  5. Natalie Busch October 14, 2015 at 1:12 am #

    You had me at double chip! Mmmmm.

  6. Emilie from BurkeDoes October 19, 2015 at 2:54 pm #

    These look so delicious!

  7. Justine Y @ Little Dove Creations October 21, 2015 at 6:33 am #

    I've done that before as well, but I like making them as cookies better because I hate cleaning out the muffin pan afterwards. 🙂

  8. Justine Y @ Little Dove Creations October 21, 2015 at 6:33 am #

    I just bought more the other day. 🙂

  9. Justine Y @ Little Dove Creations October 21, 2015 at 6:34 am #

    Thanks Ashleigh!

  10. Justine Y @ Little Dove Creations October 21, 2015 at 6:34 am #

    I made them for years with just the chocolate chips, but I definitely love them more with both kinds! 🙂

  11. Justine Y @ Little Dove Creations October 21, 2015 at 6:34 am #

    Thank you Emilie!

  12. Justine Y @ Little Dove Creations October 21, 2015 at 6:35 am #

    Haha, no such thing! 🙂

  13. Arianne Plehandzic January 25, 2016 at 3:04 pm #

    Love this! Seasonal and yummy!!~*

  14. Justine Y @ Little Dove Creations February 12, 2016 at 5:46 pm #

    Thank you so much!

Trackbacks/Pingbacks

  1. chocolate pumpkin cookies to welcome Fall - Little Dove Blog - September 11, 2019

    […] festive for the season. I decided to make these chocolate pumpkin cookies as a variation on my double chip pumpkin cookies and they are definitely a new family […]

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