Pumpkin Butterscotch Cookies
These delightfully soft and chewy pumpkin cookies are dotted with butterscotch chips for the perfect flavor pairing in a fall dessert.
Ingredients
- 1/2 cup unsalted butter (softened)
- 1/4 cup light brown sugar (packed)
- 1/2 cup sugar
- 1/2 cup pumpkin puree
- 1 3/4 cups all-purpose flour
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1 cup butterscotch chips
Instructions
- Preheat oven to 350F. Line baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer, beat together butter and sugars until light and fluffy.
- On low speed, add in pumpkin puree and mix until well-combined.
- In a small mixing bowl, combine flour, pumpkin pie spice, salt, baking soda, and baking powder. Whisk to combine.
- With mixer on low speed, gradually add dry ingredients to the wet ingredients. Once combined, mix in butterscotch chips.
- Use a medium cookie scoop to scoop dough out onto prepared baking sheet (I fit 9 rounds on a standard baking sheet).
- Place in preheated oven and bake for about 10-13 minutes, until edges are beginning to turn golden brown but centers are still a bit soft.
- Remove from oven and allow cookies to set on baking sheet for about 5 minutes before transferring to a cooling rack. Repeat with remaining cookie dough.
- Serve warm or let cool completely.
Notes
- If desired, you can add 1/2 cup of chopped pecans to the cookie dough.
- Leftovers can be stored in an airtight container at room temperature for up to 3-4 days. You can also freeze the cookies for later.
Nutrition
Serving: 1gCalories: 158kcalCarbohydrates: 30gProtein: 2gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 1gCholesterol: 1mgSodium: 56mgFiber: 1gSugar: 15g
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