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Pumpkin Butter Beer Cookies
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Pumpkin Butter Beer Cookies

These Pumpkin Butter Beer Cookies are so delicious. I love the flavors of pumpkin and butterscotch together, it’s amazing!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: pumpkin butter beer cookie recipe, pumpkin butter beer cookies, pumpkin cookies
Servings: 24 cookies
Calories: 253kcal
Author: Jill


  • 2 1/2 C flour
  • 1 tsp baking soda
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 3/4 C + 3 TBSP unsalted butter room temp
  • 1 C + 2 TBSP dark brown sugar packed
  • 1/2 C sugar
  • 2 tsp vanilla
  • 1/2 C pumpkin puree
  • 2 1/2 C butterscotch chips
  • 1 C finely chopped walnuts


  • Preheat oven to 375 degrees.
  • Line baking sheet with parchment paper.
  • Whisk together flour, baking soda, pumpkin spice, and salt in a bowl.
  • Using a mixer beat the butter until smooth. Add both sugars and vanilla beating on medium speed until the mixture is light and fluffy. Continue to beat while adding the pumpkin puree.
  • Once all of these ingredients are well blended slowly begin to add in the flour mixture. Turn off the mixer and using a rubber spatula fold in the flour mixture until it begins to disappear.
  • Gently add in the butterscotch chips and chopped walnuts.
  • Using an ice cream scoop measure out the cookie dough balls.
  • Place each dough ball on the baking sheet leaving space between each cookie. Roll the dough into a ball for baking.
  • Bake at 375 degrees for 15-16 minutes.
  • The edges of the cookies should be a golden color.
  • Allow the cookies to cool slightly on the baking sheet before moving to a cooling rack.


Calories: 253kcal | Carbohydrates: 40g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 174mg | Potassium: 59mg | Sugar: 27g | Vitamin A: 990IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 0.9mg