Butterscotch Chip Pumpkin Cookies

"Pumpkin cookies with butterscotch chips"
 
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photo by Calee photo by Calee
photo by Calee
Ready In:
19mins
Ingredients:
11
Yields:
3 dozen
Serves:
36
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ingredients

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directions

  • Cream eggs and butter until light and fluffy.
  • Add the sugar and pumpkin; mix well.
  • Add vanilla, flour, salt, baking soda, baking powder, and cinnamon; mix well.
  • Stir in butterscotch chips.
  • Drop by teaspoonfuls onto ungreased cookie sheet.
  • Bake at 375°F for 12 to 14 minutes or until firm.
  • Remove to wire rack to cool.

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Reviews

  1. These tasted GREAT! I did use margarine instead of butter, and I used chocolate chips instead of betterscotch chips, and it was awesome. I think next time I might add a little nutmeg! NUMMY!!!
     
  2. Just finished making these cookies. Yes, people, they are cakey cookies which are soft, moist and delicious. I did lower the temp to 350F as suggested for 12 minutes. My batch made 54 cookies, I used my cookie scoop so it was probably a tablespoon not a teaspoon amount. I would of had a ton more if I only did a teaspoon...To the recipe I added the spices of nutmeg and cloves plus the cinnamon. Spices are always something you can add or delete to your taste. I added peanut butter chips..my mistake, I thought they were butterscotch...But that's okay because the cookie was so good. I really don't think it matters which chips you put in the cookie, I think any would be good with the pumpkin flavor. Thanks for posting the recipe Southern Chef, they are wonderful cookies.
     
  3. Based on the other reviews, I lowered the oven temperature to 350 degrees. I do have a convection oven. I put in pumpkin pie spice to match the amount of cinnamon called for and then added an additional teaspoon ginger and 3/4 of a grated nutmeg. They turned out just like cake and so flavorful. Nothing was burnt either.
     
  4. So easy to make and so so good. Thanks for the recipe !
     
  5. These cookies are very cakey, just like everyone says. For cookies, I would give it 2 stars. The cookies weren't getting cooked in the middle until I slightly burned the bottom. <br/>I am giving it 3 stars though, because after a batch of cookies, I decided to make muffins. I put the same batter in lined, cupcake tins. They were much better. (better shape, better consistency) They were able to cook all the way through without getting burnt.<br/>Don't know if I would make this recipe again, though.I am a big fan of pumpkin bread but these weren't spicy enough, tho' I added some extra nutmeg. My reg. pumpkin bread has cloves, ginger, more cinn and packs a bigger punch.
     
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Tweaks

  1. In addition to making the usual chocolate chip cookies for my Thanksgiving guests, I wanted to try something a little different, so I made these. I replaced the butterscotch chips with chocoloate chips, and added walnut pieces and nutmeg. I was skeptical at first - they seemed spongy when they came out of the oven. But once they cooled, they became soft and cakey, and they were gone way before the chocolate chip cookies. I'll definately make these again next year.
     
  2. I grew alot of butternut squash this summer so thats what I used. Also think cinnamon chips instead of the butterscotch would be better.
     
  3. These tasted GREAT! I did use margarine instead of butter, and I used chocolate chips instead of betterscotch chips, and it was awesome. I think next time I might add a little nutmeg! NUMMY!!!
     

RECIPE SUBMITTED BY

I have 6 children 4 boys and 2 girl,ilove to cook and try lots of different foods,my real name is Britt and i live in louisiana i like to collect recipes,cookbooks,dolls,and angels,i just started having a intrest in teacups and teapots,i also like amish rag dolls.
 
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