Delight in the flavors of fall with these delicious Butterscotch Pumpkin Cookies from Lord Byron's Kitchen. These cookies combine the warmth of pumpkin with the sweetness of butterscotch, creating a delightful treat for any occasion.
Ingredients: 1 cup canned pumpkin puree. 1 cup butterscotch chips. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1 cup rolled oats.
Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Add the canned pumpkin puree and mix until smooth. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Stir in the butterscotch chips and rolled oats, distributing them evenly throughout the dough. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for about 12-15 minutes, or until the edges are golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prep Time: 20 minutes
Cook Time: 12 minutes
Campus Comenius
