Pumpkin Butterscotch Cookies
My Pumpkin Butterscotch Cookies use less sugar than traditional chocolate chip cookies, but remain flavorful and pillowy soft.
Servings 12
Calories 234kcal
Equipment
- Parchment Paper
Ingredients
- 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
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 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.
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