These delicious suckers were made in a cabin, in a small stove, while we were on vacation! I was so excited they turned out. I seriously packed 2 tubs of my kitchen supplies (not all for baking, we cooked a lot of our meals during the week) so I was glad that packing paid off.
This is my first pumpkin recipe this year. I've been stocking up on canned pumpkin so there will be others. Jake and I really loved these cookies. They were soft, chewy, and the pumpkin and butterscotch flavors worked perfectly together.
I did take a dozen to the owners of our cabin/resort area too. They are pretty much the nicest people you could meet; they make you feel so welcome. We'd definitely stay there again but more on the vacation later this week. I did post a few pictures in case you missed them.
Butterscotch Pumpkin Cookies
3 cups flour
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup unsalted butter (softened)
3/4 cup brown sugar, packed
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin
2 cups butterscotch chips
Preheat oven to 350 degrees and line baking sheets with parchment paper or a baking mat.
In a medium bowl, whisk together flour, cinnamon, salt, baking soda, baking powder, nutmeg, ginger, and cloves. Set aside.
In another bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy (about 3-4 minutes). Add the egg, vanilla, and pumpkin and mix for an additional 3 minutes. Gradually add the dry ingredients and mix until combined. Stir in the butterscotch chips.
Use a cookie scoop to drop dough onto prepared cookies sheets. Bake one sheet at a time for 8 to 10 minutes or until cookies just start to brown around the edges. Allow the cookies to cool on the cookie sheet for a few minutes before transferring to a cooling rack.
Enjoy cookies warm or at room temp!
Makes almost 4 dozen cookies.
Source: Two Peas and Their Pod
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