Butterscotch Chip Pumpkin Cookies Recipes

PUMPKIN BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper and grease paper with butter.
• Whisk flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
• 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.
• Beat flour mixture into pumpkin mixture on low until flour is just incorporated. Mix butterscotch chips into dough.
• 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.
• 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.

PUMPKIN CHIP COOKIES

Steps:

• Preheat oven to 350°. Cream butter and sugars until light and fluffy. Beat in egg and vanilla. Beat in pumpkin. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into creamed mixture. Stir in oats and chocolate chips. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 10-12 minutes. Remove from pans to wire racks to cool.

PUMPKIN BUTTERSCOTCH-CHIP COOKIES

Steps:

• Position a rack in the middle of the oven. Preheat the oven to 325°F Line two baking sheets with parchment paper and butter the paper.
• Stir the flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl, and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the butterscotch chips.
• Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2 inches apart. Or use a measuring cup with a 1/4-cup capacity to scoop out the mounds of dough, then use a thin metal spatula to smooth the mounds.
• Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
• Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.

BUTTERSCOTCH CHIP PUMPKIN COOKIES

Steps:

• 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.

THE BEST PUMPKIN CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream together butter and sugar. Add in eggs, pumpkin, and vanilla mix well.
• Add in the remaining dry ingredients and stir, then fold in chocolate chips.
• Drop by large tablespoonfuls onto a cookie sheet. Bake for 11-13 minutes. Remove from oven and let rest on cookie sheet for 5 minutes, then move to a wire rack to finish cooling.