Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.

In a large mixing bowl, combine the softened butter, sugar, canned pumpkin puree, and molasses. Beat the mixture until creamy, about 2-3 minutes.

In another bowl, whisk together the all-purpose flour, pumpkin spice, salt, and baking soda. Gradually add to the wet ingredients.

Fold in the butterscotch chips until evenly distributed throughout the dough.

Scoop the dough into balls, placing them 2 inches apart on the baking sheet, and flatten slightly.

Sprinkle the tops with coarse sugar for a decorative finish.

Bake for about 10 minutes or until the edges are slightly golden; the centers should be soft.

Allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack.