Pumpkin Butterscotch Cookies Recipes

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PUMPKIN BUTTERSCOTCH OATMEAL COOKIES



Pumpkin Butterscotch Oatmeal Cookies image

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

1 cup butter-flavored shortening (such as Crisco®)
¾ cup packed brown sugar
¾ cup pumpkin puree
½ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 ½ cups old-fashioned oats
1 cup butterscotch chips

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

PUMPKIN BUTTERSCOTCH COOKIES



Pumpkin Butterscotch Cookies image

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

2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup white sugar
2 large eggs
1 cup pumpkin puree
½ cup canola oil
1 teaspoon vanilla extract
1 cup butterscotch chips
2 tablespoons confectioners' sugar, or as needed

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 BUTTERSCOTCH-CHIP COOKIES



Pumpkin Butterscotch-Chip Cookies image

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

2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1 cup granulated sugar
1/2 cup canola oil or 1/2 cup corn oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup butterscotch chips
powdered sugar, for dusting

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

BUTTERSCOTCH CHIP PUMPKIN COOKIES



Butterscotch Chip Pumpkin Cookies image

Make and share this Butterscotch Chip Pumpkin Cookies recipe from Food.com.

Provided by southern chef in lo

Categories     Drop Cookies

Time 19m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 11

1 egg
1/2 cup butter, softened
1 cup sugar
1 (15 ounce) can pumpkin
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup butterscotch chips

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.

Nutrition Facts : Calories 100.5, Fat 4.1, SaturatedFat 2.8, Cholesterol 11.9, Sodium 106.4, Carbohydrate 14.9, Fiber 0.3, Sugar 8.9, Protein 1.1

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