PUMPKIN BUTTERSCOTCH COOKIES
I obtained this recipe from my cooking teacher of four years.
Provided by Gio_Bowers
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 18
Number Of Ingredients 12
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.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 30 g, Cholesterol 20.7 mg, Fat 9.6 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 3 g, Sodium 226.2 mg, Sugar 18.5 g
PUMPKIN CHIP COOKIES
These golden cakelike cookies are my favorite, especially around the holidays. They disappear quickly from my dessert trays. The subtle pumpkin and cinnamon flavors pair nicely with chocolate chips. -Tami Burroughs, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 10 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 76 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 61mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
PUMPKIN BUTTERSCOTCH-CHIP COOKIES
Make and share this Pumpkin Butterscotch-Chip Cookies recipe from Food.com.
Provided by Sonya01
Categories Dessert
Time 26m
Yield 14 cookies
Number Of Ingredients 12
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.
Nutrition Facts : Calories 272.3, Fat 12.2, SaturatedFat 3.8, Cholesterol 26.6, Sodium 275.5, Carbohydrate 37.8, Fiber 1.1, Sugar 23.1, Protein 3.2
PUMPKIN BUTTERSCOTCH CHIP COOKIES
Make and share this Pumpkin Butterscotch Chip Cookies recipe from Food.com.
Provided by vballkae
Categories Drop Cookies
Time 45m
Yield 60 serving(s)
Number Of Ingredients 6
Steps:
- Mix the dry cake mix, pumpkin, eggs, oil (and flour, if using).
- Add the butterscotch chips.
- Drop by spoonful on cookie sheet that has been sprayed with Pam or other cooking spray.
- Bake at 350 for 9 minutes.
- The flour is not necessary, but makes the cookie a little more firm.
Nutrition Facts : Calories 70.2, Fat 4.2, SaturatedFat 1.8, Cholesterol 7, Sodium 56.5, Carbohydrate 7.7, Fiber 0.3, Sugar 6, Protein 0.6
PUMPKIN BUTTERSCOTCH OATMEAL COOKIES
I was in the mood for something sweet with pumpkin and butterscotch and I came up with these cookies. My husband and kids love them! These cookies are extra moist and following the recipe should give it a more cakey than crisp texture. If you are looking for a crispy oatmeal cookie, this is not it!
Provided by Laura Goodman
Categories Fruits and Vegetables Vegetables Squash
Time 25m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat shortening, brown sugar, pumpkin puree, and white sugar together in a bowl until creamy; add eggs and vanilla extract and beat until smooth.
- Whisk flour, baking soda, and cinnamon together in a bowl. Gradually stir flour mixture into pumpkin mixture until dough is well-mixed; slowly stir in oats. Stir butterscotch chips into dough until evenly distributed. Drop dough by the spoonful 2 inches apart onto a baking sheet.
- Bake in the preheated oven until light golden brown, 8 to 10 minutes.
Nutrition Facts : Calories 231.3 calories, Carbohydrate 27.9 g, Cholesterol 15.5 mg, Fat 12 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 4.2 g, Sodium 86.9 mg, Sugar 15.8 g
THE BEST PUMPKIN CHOCOLATE CHIP COOKIES RECIPE
Make up our delicious pumpkin cookies recipe in no time and with all the flavor! This is the pumpkin cookie recipe you've been waiting for.
Provided by Steph Loaiza
Categories Dessert
Time 26m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 73 kcal, Carbohydrate 16 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 90 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
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