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.
- 2¼ 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®
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.
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