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Pumpkin Butterscotch Chocolate Chip Cookies #sponsored #BakeHolidayGoodness
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Pumpkin Butterscotch Chocolate Chip Cookies

These Pumpkin Butterscotch Chocolate Chip Cookies are soft, pillowy cookies with the distinct flavors of pumpkin and cinnamon, but with a twist.
Course Dessert
Cuisine American
Keyword pumpkin butterscotch chocolate chip cookies
Prep Time 15 minutes
Cook Time 12 minutes
Servings 12
Calories 234kcal
Author Ang Paris

Equipment

  • baking sheet with parchment paper
  • electric mixer

Ingredients

  • cups all-purpose flour
  • 1 tsp baking powder
  • 1 tbsp wheat germ
  • 1 tsp salt
  • ½ cup butter 1 stick, room temperature
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • ¾ cup Canned pumpkin I used LIBBY'S 100% Pure Pumpkin
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 egg
  • ½ cup Mini Semi-Sweet Chocolate Morsels I used NESTLÉ® TOLL HOUSE®
  • ¾ cup Baking Bits I used NESTLÉ® BUNCHA CRUNCH®
  • ¾ cup Butterscotch Morsels NESTLÉ® TOLL HOUSE®

Instructions

  • Line a baking sheet with parchment paper and preheat the oven to 375-degrees F.
  • In the bowl of an electric mixer, beat together the butter and sugars until creamy and smooth.  Add in the egg, vanilla, pumpkin puree, and cinnamon. Mix on a medium speed until combined.
  • Add the flour, wheat germ, baking soda and salt and mix on low to combine.
  • Finally, add in the NESTLÉ® TOLL HOUSE® Mini Semi-Sweet Chocolate Morsels, NESTLÉ® BUNCHA CRUNCH® Baking Bits, and NESTLÉ® TOLL HOUSE® Butterscotch Morsels and mix gently on low.
  • Drop by tablespoonfuls on the prepared baking sheet. Bake for 10-12 minutes until golden brown and the edges are firm.  Allow the cookies to cool 2 minutes on the baking sheet before removing them to a cooling rack.

Nutrition

Calories: 234kcal | Carbohydrates: 37g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 271mg | Potassium: 112mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2639IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg