Pumpkin Butterscotch Cookies

My Pumpkin Butterscotch Cookies use less sugar than traditional chocolate chip cookies, but remain flavorful and pillowy soft.

Course Dessert

Cuisine American

Keyword Pumpkin Butterscotch Cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings

Calories 234kcal

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, crisp pearls, or feuilletine flakes optional - I used NESTLÉ® BUNCHA CRUNCH®
¾ cup butterscotch bits

Line a baking sheet with parchment paper and preheat the oven to 375 F.
In the bowl of an electric mixer, beat together the butter and sugars until creamy and smooth.
½ cup butter, ½ cup light brown sugar, ½ cup granulated sugar
Add in the egg, vanilla, pumpkin puree, and cinnamon. Mix on a medium speed until combined.
¾ cup Canned pure pumpkin puree, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1 egg
Add the flour, wheat germ, baking powder, and salt and mix on low to combine.
2¼ cups all-purpose flour, 1 teaspoon baking powder, 1 tablespoon wheat germ, 1 teaspoon salt
Finally, add in the chocolate chips, butterscotch chips and crispy crunchy bits. Mix gently on low.
½ cup semi-sweet chocolate chips, ¾ cup crispy baking bits, crisp pearls, or feuilletine flakes, ¾ cup butterscotch bits
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.