Mix together all ingredients except the butterscotch chips, then stir in the chips.
Drop dough by large spoonfuls onto a greased cookie sheet or silicone baking mat. Bake at 375º for 11-14 minutes, until tops are firm when lightly touched.
Remove to wire rack to cool completely. Store in an airtight container.
Notes
The cookies will taste just as good if you use 2 cups all-purpose flour and 1 cup white whole wheat flour. And since white whole wheat flour is healthier you can eat more cookies guilt-free, right? :)
These pumpkin cookies taste great the first day, and phenomenal the second day. I don't have a lot of data on what third-day pumpkin cookies are like--they don't usually last that long.
Recipe by I Wish I Was a Muffin at https://iwishiwasamuffin.com/moms-fabulous-pumpkin-cookies/