Butterscotch Pumpkin Cookies
These Pumpkin Cookies are super soft and tender with a pillow-like texture and crazy delicious. This easy recipe can be made with milk chocolate chips, dark chocolate, white chocolate, butterscotch, or a combination!
Servings: 34 cookies
Ingredients
- 2 cups 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 vegetable oil
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla
- 1 cup butterscotch chips
Instructions
- Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, beat the eggs and sugar with an electric mixer until smooth and lightened in color. Add the oil, pumpkin, and vanilla until blended. Mix in the flour mixture until incorporated. Fold in the butterscotch chips.
- Scoop tablespoon-sized mounds of the dough onto the prepared baking sheets, spacing the cookies 2 inches apart.
- Bake for 7 minutes, rotate sheets, and bake for 8 minutes longer, until the tops feel firm and a toothpick inserted in the center comes out dry.
- Cool them on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Video
Notes
The butterscotch chips can be replaced with milk chocolate chips, dark chocolate, white chocolate, or a combination!
Nutrition
Calories: 105kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 91mg | Potassium: 45mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1144IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg