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Pumpkin Butterscotch Cookies
My Pumpkin Butterscotch Cookies use less sugar than traditional chocolate chip cookies, but remain flavorful and pillowy soft.
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon wheat germ optional
- 1 teaspoon salt
- ½ cup butter 1 stick, room temperature
- ½ cup light brown sugar
- ½ cup granulated sugar
- ¾ cup Canned pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 egg
- ½ cup semi-sweet chocolate chips
- ¾ cup crispy baking bits I used NESTLÉ® BUNCHA CRUNCH®
- ¾ cup butterscotch bits
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 chocolate chips, butterscotch chips and crispy crunchy bits. Mix gently on low.
Drop by tablespoonfuls on the prepared baking sheet. (Or use a cookie scoop for uniform sized cookies).
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