Pumpkin Butterscotch Cookies

Pumpkin Butterscotch Cookies | Very Culinary

by Amy Flanigan on December 14, 2010 · 20 comments

When I fall in love, I fall hard.

The first time I saw the Barenaked Ladies perform live in Minneapolis, I was hooked. I even got in my car and drove to Chicago the following weekend to see them again. I’ve lost track of how many times I’ve paid to watch their on-stage antics.

Case in point #2 – my one pair of Simple shoes quickly turned into two. Then three. Now, I think I have them in seven different colors. Maybe 10. But who’s counting.

Or when I discovered Israeli Couscous. I cleaned the market out. I must have tried a bazillion different recipes using this grain. My pantry still houses four bags at all times.

Oh, and I can’t forget being over at my friend Julie’s house when she introduced me to Pretzel M&Ms. I made a trip to Costco the following morning to get some (note: Costco is nowhere near my house…and the mere fact that I went to Costco to get them should give you a clue as to how much I loved these.)

Now I’m on a butterscotch kick. Crazy as it may seem, I had never used butterscotch chips before the Spice Cake. But now we’ve been introduced. And there’s no going back.

Surfing for recipes that incorporate butterscotch chips has been fun. (And the ink light on my printer is now blinking.) I found these cookies and I was done.

I’ve made three batches since last Wednesday. I can’t get enough of them.

They’re almost like a muffin-top disguised as a cookie. Very pillow-like. And they have a ton of cinnamon spice flavor, finished off with a big win from the chips, which only partially melt. They’re even awesome after sitting in the refrigerator for a day.

And p.s. – Paul, who isn’t in-love with pumpkin, is in-love with these.

Swoon.

Pumpkin Butterscotch Cookies
Makes approx. 34 cookies
Prep time: 15 minutes
Cook time: 15 minutes

Ingredients
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 eggs
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 cup pumpkin puree
• 1 teaspoon vanilla
• 1 cup butterscotch chips

Directions
Preheat the oven to 325.  Line two baking sheets with parchment paper or silicone baking mats.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

In a large bowl, beat the eggs and sugar with an electric mixer on medium speed, until smooth and lightened in color, about 1 minute. On low speed, add the oil, pumpkin, and vanilla until blended. Mix in the flour mixture until incorporated. Fold in the butterscotch chips.

Scoop mounds of the dough onto the prepared baking sheets (I used a #40 – 1 1/2 tablespoon ice cream/cookie dough scoop), spacing the cookies 2 inches apart.

Bake for 7 minutes, rotate sheets, and bake for 8 minutes longer, until the tops feel firm and a toothpick inserted in the center comes out dry.

Cool them on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Note: the cookies can be stored in a tightly covered container at room temperature for up to 4 days or in the refrigerator longer.

(originally from Joy the Baker)

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{ 17 comments… read them below or add one }

Cris April 22, 2012 at 10:02 pm

I learned this in middle school two years ago and I make it every chance I get. This is far by the best recipie I know. By the way, this recipie didn’t say that you have the option to use nuts or chocolate/vanilla chips not just buttscotch.

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Amy December 16, 2010 at 3:58 pm

Stephanie – They come in Christmas colors?! Oh why oh why did you just tell me that? Must have. Stat.

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Stephanie @ Per l'Amore del Cibo December 16, 2010 at 10:05 am

Those shoes are awesomeeeee. And pretzel M&Ms could be the death of me. I ate a whole bag in less than two days — I had to stop buying them (but now they have them in CHRISTMAS COLORS!). I’m not a huge fan of butterscotch, but I love the texture of these cookies.

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Amy December 15, 2010 at 11:49 am

Amy – Thanks, Amy! You should make these. Really. They are so good. And they stay fresh in the fridge for several days…not that they’ve been lasting that long.

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Amy @ Serve At Once December 14, 2010 at 6:15 pm

Amy, your butterscotch kick is compelling ME to go on a butterscotch kick. It’s been a while since I’ve had anything butterscotch, but I’m thinking I need to go make these cookies now. They look delicious!

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Amy December 14, 2010 at 2:49 pm

Debbi – They are such a must see live. Love them. Was beyond bummed when Steven Paige left the band.

Lisa – I could say the exact same thing about you! I have a Cutting Edge folder.

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Lisa@The Cutting Edge of Ordinary December 14, 2010 at 1:39 pm

You are killing me!! First the spice cake now these! You are making my “to do” list very long!

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Debbi Does Dinner Healthy December 14, 2010 at 1:33 pm

I think my brother and his wife went to that concert in Mpls. I had to watch his kid. I was mad because I couldn’t go!

I think I’ll be making these cookies very soon! Thanks!

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Amy December 14, 2010 at 1:17 pm

Jen – Jeese, you’re so bossy. “Make me cake. Make me cookies. Make me butter from scratch…” ;-) Another batch coming up!

Paul – You’re not a cookie eater? Since when? Who are you?

Jennifer – Thanks! They really are fantastic. Hope you make yourself a batch.

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Jennifer @ Jane Deere December 14, 2010 at 1:07 pm

YUM! I love the butterscotch twist in this recipe…I bet it goes great with pumpkin!

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Paul December 14, 2010 at 1:07 pm

These are so good. I’m not a big cookie eater. I’m not a little cookie eater, either. I’ll eat medium sized cookies. These are great.

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Jen December 14, 2010 at 10:47 am

Hey! Where were these when I was over?! Harumph.

I’m stopping by tomorrow with your eggs, and I request something to have these yummy little pillows waiting for me. ;o) Or…I may just have to make them myself….

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Amy December 14, 2010 at 10:46 am

Pam – Everything in moderation…except for cookies and shoes, right?!

Jenny – Yes! Send it!!

Joanne – I should revise the recipe to say “1 heaping cup of butterscotch chips for the bowl. And one heaping cup for your mouth.”

Dad – I actually think you’d like these (and the shoe collection.) And poo poo on the people that say pumpkin is only good during Thanksgiving. Trust me, these cookies will be made all year long.

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Dad December 14, 2010 at 10:09 am

Well, they certainly have a nice texture, and when I was a kid I liked butterscotch almost as much as pulkeys, but squash is squash and Halloween is over. Okay, okay, I’ll try a few next time we see you, but I’m not promising anything. But I really want to see those shoes!

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Joanne December 14, 2010 at 9:47 am

I’m glad you threw in a Paul mention at the end. With all this talk of love and such, you wouldn’t want him to get jealous of the Barenaked Ladies (who are AWESOME by the way) or pretzel M&M’s (even though maybe he should be. Those things are like heaven on earth.)

Um yeah these are going to be made…this weekend. I am already such a butterscotch chip fiend that I can’t have them around the house. Because I will eat them. Straight. But I can make an exception for this. Tis the season, after all.

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Jenny December 14, 2010 at 9:44 am

Two of my favorite things combined into one cookie! I’ve died and gone to heaven. You can bet I’ll be making them this weekend.

P.s. I just found a butterscotch chip spice cookie that is amazing. I’m happy to share the recipe if you want.

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pam December 14, 2010 at 9:00 am

I am the same way! More is always better!

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