Pumpkin Butterscotch Cookies
 
Prep time
Cook time
Total time
 
Serves: 2 dozen
Ingredients
  • 2½ cups/ 312 grams all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¾ cup/ 170 grams unsalted butter, at room temperature
  • ½ cup/ 100 grams granulated sugar
  • ½ cup/ 110 grams packed brown sugar
  • ¾ cup/ 175 grams pumpkin puree
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup/ 170 grams butterscotch chips
  • colorful sprinkles, optional
Instructions
  1. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.
  2. Using an electric mixer on medium, cream the butter and sugars together until light and fluffy. This takes about 3-5 minutes.
  3. Scrape down the sides of the bowl. Add the pumpkin, egg, and vanilla and mix on low speed until combined.
  4. Stop the mixture and slowly fold in the dry ingredients. Mix until just combined.
  5. Gently fold in the butterscotch chips.
  6. Put the batter in the fridge and let it chill for 1 hour or up to overnight.
  7. About 10-15 minutes before the batter is ready to come out of the fridge preheat the oven to 350°F/180°C.
  8. Line two baking sheets with parchment paper and set aside.
  9. Shape dough into balls about 1 inches in diameter. Flatten slightly and sprinkle with colorful sprinkles if using.
  10. Place the dough balls 2 inches apart on prepared baking sheet.
  11. Bake for 10-12 minutes or until cookies are just brown around the edges.
  12. Let the cookies cool on the baking sheet for 1-2 minutes, then transfer to a wire rack and let cool completely (if you can resist).
Recipe by Cooking is Messy at https://www.cookingismessy.com/2015/10/19/pumpkin-butterscotch-cookies/