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soft pumpkin & butterscotch cookies~robynne

(3 ratings)
RobynneG avatar
Recipe by
Robynne Glenn
@RobynneG
Lake Arrowhead, CA

Adapted from Joy the Baker site:http://www.joythebaker.com I have to make 3 batches every single time I make them. You will never eat a softer cookie and if you love butterscotch as much as I do...well you are in for a treat. Don't wait until fall to make these Pumpkin Cookies! You won't be sorry! Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I advise you to use my recipes the same way. Trust your experience and adjust to your personal taste~Robynne

(3 ratings)
prep time 15 Min
cook time 15 Min
method Bake

Ingredients For soft pumpkin & butterscotch cookies~robynne

  • 2 c
    all purpose flour
  • 1 1/2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1 tsp
    ground cinnamon
  • 1/4 tsp
    ground nutmeg
  • 2
    eggs
  • 1 c
    sugar
  • 1/2 c
    canola oil
  • 1 c
    canned pumpkin
  • 1 tsp
    vanilla extract
  • 1 1/3 c
    butterscotch chips (1/3 c for topping cookie dough before baking)
  • or also add vanilla or white chocolate chips

How To Make soft pumpkin & butterscotch cookies~robynne

  • 1
    Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper (I have used non-stick baking sheets coated with butter and it worked great).
  • 2
    Stir the flour, baking powder, baking soda, salt, cinnamon and nutmeg 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 the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips. *Be creative, add white or milk chocolate chips to or instead of the butterscotch chips.
  • 3
    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. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds.
  • 4
    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 sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
  • 5
    Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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