Tuesday, October 23rd, 2007...9:50 pm
Pumpkin Butterscotch Cookies
Jump to Comments
You can substitute chocolate chips for the butterscotch chips.
These moist cake-like cookies are filled with creamy butterscotch chips that melt in your mouth!
Pumpkin Butterscotch Cookies
Makes two dozen cookies
Ingredients:
½ cup butter, softened
¾ cup sugar
1 cup pumpkin
1 egg
1 teaspoon vanilla
2 ½ cups flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
½ teaspoon nutmeg
1 ½ cup butterscotch chips
Instructions:
- Preheat oven to 350°. In a mixing bowl, cream butter and sugar. Add pumpkin, egg, and vanilla, mixing thoroughly.
- In a separate bowl, mix together flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Add the dry ingredients to the wet ingredients and mix well.
- Add the butterscotch chips, mixing gently. Drop by rounded spoonfuls onto a well-greased cookie sheet. (You can also use parchment paper.) The cookies will not flatten while baking, so press them down with your fingers.
- Bake for 8-10 minutes until lightly browned around the edges. Allow cookies to cool for one minute before moving them to baking rack.
You can substitute chocolate chips for the butterscotch chips.
10 Comments
Filed under Recipe, Bonus, Autumn 2007
10 Comments
October 24th, 2007 at 9:51 pm
Oh my gosh, y’all are killing any semblance of self-control I ever pretended to have with yet another fabulous recipe. Guess what I’ll be baking this weekend? Thank you for the recipe and your clear instructions.
October 25th, 2007 at 7:31 am
These sound delicious, Thank You! I was planning to make Pumpkin Bread for our small group tonight- instead I’ll make these
.
Blessings,
Catherine
October 25th, 2007 at 1:52 pm
Thanks to both of you. These really are amazing cookies. The texture is like mini-cakes, and the taste is wonderful. I hope you love them!
Those pictures are making me hungry. If my kids were home, I’d bake a batch, just to smell them.
October 26th, 2007 at 1:53 pm
I was getting ready to make these cookies and noticed by the nutmeg it didn’t say teaspoon or tablespoon. I am pretty sure it is supposed to be teaspoon but I just wanted to clarify! Thanks for the wonderful recipe.
Amber
October 26th, 2007 at 2:27 pm
Yes, you’re right, it’s 1/2 teaspoon. Sorry about that, I’ve fixed it now.
October 29th, 2007 at 4:10 pm
Yummy, I’ve tried them last weekend and my family loved them…more of these delicious recipes and I will put on weight.
Thanks for sharing!
Lots of greetings, Britta
November 3rd, 2007 at 11:33 pm
I’m glad you enjoyed them, Britta!!!
Kelli
November 11th, 2007 at 8:44 pm
I love these cookies. We can’t have any ingredients with artificial stuff or corn syrup. So I made a brown suger/ butterscotch frosting for our cookies. Tasted great with none of the stuff we can’t eat. Love the cider too. It just is getting Autumn like here in our CA mountians and these are great on rainy days.
Sarah
November 11th, 2007 at 11:20 pm
I attempted to make these cookies. I thought I had butterscotch chips, but I didn’t. I did have white chocolate chips. I used brown sugar instead of white and nixed the nutmeg. They came out great!
December 8th, 2007 at 7:13 pm
Can you share the recipe for brown sugar/butterscotch frosting?
Leave a Reply
You must be logged in to post a comment.