Pumpkin Butterscotch Cookies Recipe - Allrecipes.com
  • READY IN 45 mins

Pumpkin Butterscotch Cookies

Recipe by  

"I obtained this recipe from my cooking teacher of four years."

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Original recipe makes 18 cookies Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper and grease paper with butter.
  2. Whisk flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
  3. Beat white sugar and eggs together in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth and color lightens, about 1 minute. Scrape down the sides of the bowl and paddle with a rubber spatula. Add pumpkin, oil, and vanilla and beat on low until blended.
  4. Beat flour mixture into pumpkin mixture on low until flour is just incorporated. Mix butterscotch chips into dough.
  5. Drop 1/4-cup scoops of dough 2 1/2 inches apart onto the prepared baking sheets. Slightly flatten the tops of the dough with a spatula.
  6. Bake the cookies in batches in the preheated oven until tops feel firm and a toothpick inserted into the center of a cookie comes out clean, about 15 minutes. Cool on the baking sheets for 5 minutes before transferring cookies to wire racks to cool completely. Dust cooled cookies with confectioners' sugar.
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Reviews More Reviews

Dec 06, 2014

These were good. They are very cake-like, in fact, I made a batch in my madeleine mould because the batter seemed more muffin like than cookie. The batter is quite liquid but the cookies hold their shape on the cookie sheet. Cooking times and instructions were right on. I made them gluten free using the Brown Rice Flour Blend from AR and needed no gums or extra binders. The pumpkin and butterscotch flavours mingle well together. Thanks for the recipe Gio_Bowers.

 

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Nutrition

  • Calories
  • 219 kcal
  • 11%
  • Carbohydrates
  • 30 g
  • 10%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 9.6 g
  • 15%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 226 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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