Wednesday, October 7, 2009

Pumpkin Butterscotch Chocolate Chip Cookies

I have an addiction. I’ve spoke on that before. By now, it should be no news to you, that I love pumpkin. The thing is, people know this and feed my addiction. Lindsay of Love and Olive Oil fed me some of her pumpkin recipes. One of which was this cookie recipe. I couldn’t resist making them. I changed the recipe up just a tad, as the original called for only chocolate chips, and I had some butterscotch chips I’d been itching to use.

These cookies had a great texture. Sometimes pumpkin baked goods can be too puffy and muffin like. These retained a great cookie chewiness. I baked them in two batches. One, after letting the dough rest for about an hour or two (the ones you see in the pictures), and a second batch I baked after letting the dough rest for about 3 days in the fridge. As with my favorite cookie dough recipe, the ones that rested longer tasted and looked better. The flour/dry ingredients better absorbed the wet ingredients with a longer rest. I’m really glad I used both butterscotch and chocolate chips, as they really balanced each other out and complimented the cookie very well. As I’ve mentioned before, The Boy is not the biggest pumpkin fan. But he was a big fan of these cookies! I’d come home from work and find the cookie stack quite smaller than when I’d left.

If you’re looking for a fresh, delightful cookie recipe to showcase some canned pumpkin you’ve been lucky enough to procure, then look no further. These would be great served up at a Halloween party, with their orange color and the dark brown chocolate chips; especially served up on a black plate like this!


Pumpkin Butterscotch Chocolate Chip Cookies

adapted from Food Network, as seen on Love & Olive Oil
Yields: 5 dozen cookies


1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour (I actually used 2 cups all purpose & 1 cup white whole wheat)
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup chocolate chips
1 cup butterscotch chips
Nonstick cooking spray or parchment paper


Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips.

(Optional: This is when I would recommend pressing plastic wrap onto the dough and refrigerating for at least 1 hour and up to a couple days.) Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

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13 Responses to “Pumpkin Butterscotch Chocolate Chip Cookies”

  1. Pingback: 10 Pumpkin Recipes For Fall : Skimbaco Lifestyle by Katja Presnal

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