Cookies are a holiday staple and these Butterscotch Pumpkin Cookies are one of my favorites. For many of us, baking cookies on Christmas Eve or the week between Christmas and New Years is a tradition with friends and family. Consider adding these to your cookie line up, they are delicious!

Enjoy!

Butterscotch Pumpkin Cookies

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Ingredients

  

• 1 ½ cup canned plain pumpkin or spiced pumpkin may be used but you’ll want to omit the cinnamon in this recipe to double the batch use 1 lg. can
• ½ tsp salt
• 1 tsp baking powder
• ½ cup real butter
• 1 cup sugar
• 1 egg
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 2 cups bread flour for the fluffiest cookies
• 1 six ounce package butterscotch chips more if you plan to top the cookies, see below

Instructions

 

• Preheat oven to 425
 and line baking sheet with parchment paper.
• Cream together butter and sugar.
• Add egg and mix together
.
• Add pumpkin and mix together.
• 
In a separate bowl combine all dry ingredients

.
• Slowly add dry ingredients into the wet ingredients while mixing together.
• Fold in Butterscotch chips.
• Drop by spoonful onto ungreased cookie sheet or parchment lined baking sheet.
• For an added special touch top each cookie with 3 butterscotch morsel prior to baking.
• Bake in oven that is preheated to 425 between 6 and 10 minutes. All ovens are different so be sure to start checking your cookies at 6 minutes. Mine are done at 8 minutes.
• Cookies are done when the tops spring back when gently pressed or inserted toothpick comes out clean.

Notes

Doubled makes 5 dozen cookies.