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Pumpkin Up: Butterscotch Pumpkin Cookies

Posted Oct 29 2009 11:03pm

So far, I’ve been keeping all my pumpkin recipes super healthy. Well, it’s almost Halloween, so it’s high time we get some sugar up in here!

The real reason I couldn’t resist this recipe (via Joy the Baker ) is because it incorporates butterscotch chips or “morsels,” as Toll House calls them. I love butterscotch chips. They are totally underrated and, in my opinion, show up in far too few recipes. When I saw this recipe, I knew I was making them. It’s also a very simple recipe — I had all the ingredients on hand. If you don’t have a butterscotch addiction like I do, you may have to make a morsel run. You won’t regret it.


2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 eggs

1 cup sugar

1/2 cup canola or corn oil

1 cup canned pumpkin

1 teaspoon vanilla extract

1 cup butterscotch chips


Preheat the oven to 325 degrees F.

Stir the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl and set aside.

In a large bowl, beat the eggs and sugar together with an electric mixer.

Add the oil, pumpkin, and vanilla and mix until blended.  It will turn the color of Halloween and smell like cake batter.

If you’re me, try not to wet yourself.

Add the flour mixture slowly, until it is thoroughly blended, and the batter is thick.

Get out the piece de resistance!

Stir in the morsels! Then line two baking sheets with wax paper and spray with cooking spray. Using a small spoon, scoop globs (there’s no other word for it, you’ll understand if you make them) of the dough onto the lined sheets.

Do not make the rounds too big! I did that at first, and ended up with the most massive pumpkin pillows. Try to keep them neat and cute.

Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes.

Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

Ahhh, look at that little cutie!!

Immediately after baking these, I went out and shared them with a friend, her mom, and her sister. They were tearing into them. I came home and several were missing from the original batch — apparently, my family was tearing into them too! But they really are that good. It’s the butterscotch, I swear! That stuff is magical!! They would be great for a party (yep, I’ll be having them at my party), because they just are so delicious.

We discussed them again the next day and everyone agreed that they are some of the best cookies in existence. They are really cake-like. I didn’t use cake flour, but they have that springy texture of cake. They aren’t at all crunchy, and everyone has agreed this is what makes them so good!

I also feel kind of bad throwing this out there, but I’m going to go ahead and say it — vanilla ice cream would make them even better (if that’s possible). If you’re in the mood to treat yourself, this is seriously the way to do it!

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