I wish I had a great story to share with you about these cookies, but sadly, I don’t. It was a minute of inspiration, caused by the can of pumpkin sitting on my pantry shelf.
I wanted to make pumpkin cookies, but most of the recipes I found were more to the cakey side. I wanted cookies with a chocolate chip cookie type texture, and struck gold with this recipe. Then, I couldn’t help throwing in some butterscotch chips, y’know, for some more awesomeness. The pumpkin flavor of these cookies is subtle, but it’s definitely there. Add the cinnamon and butterscotch and you have the perfect fall cookie.
Don’t have butterscotch chips handy? Sub chocolate chips instead for a delicious pumpkin chocolate chip cookie recipe. Either way, make these cookies. You’re going to love them!
Pumpkin Butterscotch Cookies:
By Miriam Pascal, overtimecook.com
2 sticks butter or margarine
1 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup pumpkin puree
2 1/4 cups flour
2 Tablespoons corn starch
1 1/2 cups butterscotch chips
Preheat oven to 350. Line 2 cookie sheets with parchment paper and set aside.
In the bowl of an electric mixer, beat together the butter/margarine and sugars until smooth and creamy.
Add the vanilla, baking soda and cinnamon. Beat to combine. Add the egg and pumpkin puree and beat until smooth.
Add the flour and cornstarch and beat on low until combined. Stir in the butterscotch chips.
Scoop the dough onto the prepared cookie sheets using a small cookie scoop or by 2 teaspoon scoops. Bake at 350 for 10 minutes. Remove from oven and set aside to cool.
Thanks for stopping by friends! Come back soon for more great recipes! -Miriam