Pumpkin Butterscotch Cookies
- 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
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- Using an electric mixer on medium, cream the butter and sugars together until light and fluffy. This takes about 3-5 minutes.
- Scrape down the sides of the bowl. Add the pumpkin, egg, and vanilla and mix on low speed until combined.
- Stop the mixture and slowly fold in the dry ingredients. Mix until just combined.
- Gently fold in the butterscotch chips.
- Put the batter in the fridge and let it chill for 1 hour or up to overnight.
- About 10-15 minutes before the batter is ready to come out of the fridge preheat the oven to 350°F/180°C.
- Line two baking sheets with parchment paper and set aside.
- Shape dough into balls about 1 inches in diameter. Flatten slightly and sprinkle with colorful sprinkles if using.
- Place the dough balls 2 inches apart on prepared baking sheet.
- Bake for 10-12 minutes or until cookies are just brown around the edges.
- 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/
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