Get ready to tantalize your taste buds with the most irresistible autumn treat that will make your kitchen smell like pure heaven! These Pumpkin Cookies with Butterscotch are not just another cookie recipe - they're a magical fusion of warm spices and sweet butterscotch that will transport you to a cozy fall afternoon. Imagine biting into a soft, pillowy cookie that combines the rich, earthy flavor of pumpkin with the decadent sweetness of butterscotch chips - it's like a dessert dream come true that will have everyone begging for your secret recipe!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup butter, softened
- 1 egg
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup butterscotch chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer until light and fluffy, approximately 2-3 minutes.
- Add the pumpkin puree and egg to the butter mixture, beating until well combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and nutmeg to ensure even distribution of the dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the butterscotch chips using a spatula, distributing them evenly throughout the cookie dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Pro Tips for Perfect Pumpkin Butterscotch Cookies:
- Make sure your butter is truly softened, but not melted, for the perfect cookie texture.
- Don't overmix the dough - this can lead to tough cookies. Mix just until the ingredients are combined.
- Use fresh spices for the most vibrant flavor. If your cinnamon and nutmeg are more than 6 months old, consider replacing them.
- For uniform cookies, use a cookie scoop or tablespoon to measure out the dough.
- Let the cookies cool completely before storing to prevent moisture buildup.
- For extra indulgence, try adding a light drizzle of melted butterscotch or a sprinkle of sea salt on top of the cookies.
- These cookies freeze beautifully - store in an airtight container for up to 3 months for a quick treat anytime!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 22g
Protein: 2g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
