Pumpkin Cookies I

Pumpkin Cookies I

194

"Yummy pumpkin cookies with spices and butterscotch morsels. Moist and delicious."
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Ingredients

35 m servings 115 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream the shortening and sugar. Stir in the pumpkin and vanilla. Sift together the flour, salt, baking soda, baking powder, and cinnamon; stir into the creamed mixture. Then mix in the butterscotch chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
  3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool for a minute on cookie sheets before transferring to wire cooling racks.

Reviews

194
  1. 237 Ratings

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Most helpful positive review

Perfect cookie! To the reviewer that gave these a 4 our of 5 star because she wanted a crispier cookier and less cake like... if you have followed the recipe like it said you might have gotten w...

Most helpful critical review

This recipe was good except it could have used about twice as much pumpkin! Was hard to taste as it wasn't that noticable. I used raisins instead of butterscotch bits.

Perfect cookie! To the reviewer that gave these a 4 our of 5 star because she wanted a crispier cookier and less cake like... if you have followed the recipe like it said you might have gotten w...

These cookies were very good - definitely something I will make every fall. I'm cutting back on the butterscotch next time because it made them too sweet and they overpowered the pumpkin taste....

Really yummy, soft cookies! The use of butterscotch morsels sounded strange, but it turned out to add a lot to the cookies. I used 1-1/2 tsp pumpkin pie spice instead of 1 tsp cinnamon, and I ...

Absolutely delicious! The cookie just melts in your mouth with the buttery taste of the butterscotch chips. I used 1 c. butterscotch chips and 1/2 c. chocolate chips. I increased the amount o...

Superb Recipe- M.J! I made these cookies for my works annual cookie exchange and they were a total hit! I made half w/ butterscoth morsals & half w/ the new cinnamon morsals- YUMMM! I use...

I love these cookies! (Guests loved them, too!) While I am ususally a big fan of crisp cookies, I thought the texture of these cookies was great! Very soft and moist, but not gooey or wet. The b...

This recipe was good except it could have used about twice as much pumpkin! Was hard to taste as it wasn't that noticable. I used raisins instead of butterscotch bits.

These cookies turned out ok, but they are super sweet for my taste. I gave them away, and other people thought they tasted ok, but just beware - the butterscotch makes them REALLY sweet!

I made theise cookies for my class and they LOVED them. I put white chocolate chips insted of butterscotch chips.