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    You are in: Home / Recipes / Pumpkin Butterscotch-Chip Cookies Recipe
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    Pumpkin Butterscotch-Chip Cookies

    Pumpkin Butterscotch-Chip Cookies. Photo by NurseJaney

    1/1 Photo of Pumpkin Butterscotch-Chip Cookies

    Total Time:

    Prep Time:

    Cook Time:

    26 mins

    10 mins

    16 mins

    Sonya01's Note:

    found when looking for some butterscotch chip recipes

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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Position a rack in the middle of the oven. Preheat the oven to 325°F Line two baking sheets with parchment paper and butter the paper.
    2. 2
      Stir the flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl, and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the butterscotch chips.
    3. 3
      Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2 inches apart. Or use a measuring cup with a 1/4-cup capacity to scoop out the mounds of dough, then use a thin metal spatula to smooth the mounds.
    4. 4
      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 sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
    5. 5
      Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.

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    Ratings & Reviews:

    • on March 30, 2012

      35

    • on December 20, 2009

      55

      *Made for Australia/NZ Swap #35* Nice, flavorful, cakey cookie ! Baked 16 minutes @325*, and added 2 minutes twice. Never certain they were done. Jacked up the oven temp. to 350* and baked 16 minutes +2, and they were done. The last batch, (made 15), were still sticky on the toothpick, so turned oven off and left them another 2-3 minutes. Added golden raisins as suggested by Sydney Mike, made a pleasant flavor. This is the first time I have used butterscotch chips in a long time. Thanks for posting, Sonya !

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 05, 2008

      55

      Although I didn't do the powdered sugar dusting, THESE ARE GREAT COOKIES & worthy of any holiday do! I don't usually use the butterscotch chips for some reason or other, but do enjoy their taste! Another time when making these, I might just add a handful of golden raisins as well, but then, I'm a real raisin fan! thanks for sharing! [Tagged, made & reviewed for one of my partners in the Aus/NZ Recipe Swap 22]

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pumpkin Butterscotch-Chip Cookies

    Serving Size: 1 (1096 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 272.3
     
    Calories from Fat 109
    40%
    Total Fat 12.2 g
    18%
    Saturated Fat 3.7 g
    18%
    Cholesterol 26.5 mg
    8%
    Sodium 275.5 mg
    11%
    Total Carbohydrate 37.8 g
    12%
    Dietary Fiber 1.0 g
    4%
    Sugars 23.1 g
    92%
    Protein 3.2 g
    6%

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