Cookies are a holiday staple and these Butterscotch Pumpkin Cookies deserve a spot on your baking list. They bring together the cozy flavor of pumpkin with the sweet creaminess of butterscotch, creating a treat that feels festive from the very first bite. If you love filling your kitchen with warm spices and sharing homemade goodies with the people you care about, these cookies are the perfect addition to your holiday traditions. Bake a batch, pour a cup of coffee or hot cocoa, and enjoy every soft, sweet, seasonal bite.

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.