Do you guys remember the pumpkin shortage a few years ago? I think I was scarred for life, because I now hoard cans of pumpkin puree. I like pumpkin year round, but most especially during the fall.
I go through many cans of pumpkin during the fall season. I make Pumpkin Mac and Cheese, Pumpkin Banana Bread, Linguini with Pumpkin Cream Sauce, and other variations of the same recipes. But I’ve always shied away from making pumpkin cookies because I was scared that they’ll turn out too cake-y, too doughy, and closer to muffins or bread than actual cookies.
But not these cookies!
These Pumpkin Cookies with Butterscotch and Chocolate Chips are CHEEEEWWWY. Not cake-y. Not bread-y. They’re soft, all right, but NOT in an airy, sponge-like way. They have more heft to them, and taste more decadent than the puffy pumpkin cookies I’ve encountered in the past. (By encountered, I mean “still inhaled”) And best of all, these cookies are studded with both chocolate and butterscotch chips.
Creamy pumpkin flavor, dark chocolate chips, and sweet, sweet butterscotch chips. Any one else happy that’s it’s loose sweater-stretchy pants/leggings season again?
Also, anyone else happy it’s decorative gourd season again? I love these tiny baby pumpkins. So little and so cute. (Yes, I said that in an annoying baby voice.)
(Back to my normal voice) These cookie don’t look as orange as I would’ve wanted them to be, but once you bite into one, you’ll know it’s a pumpkin cookie. The pumpkin flavor is subtle, but it’s there. There’s a hint of cinnamon in each cookie, and warm notes of caramel from brown sugar, highlighted even more by butterscotch. These cookies taste like fall to me.
Pumpkin Cookies with Butterscotch and Chocolate Chips
1/2 cup unsalted butter, softened
1/2 cup dark brown sugar
1/2 cup granulated sugar
1 cup pumpkin puree
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup dark chocolate chips
1/2 cup butterscotch chips
- In a large mixing bowl, combine the softened butter and sugars. Mash out any lumps with the back of a wooden spoon then whisk together using a fork or a wire whisk until well-blended and creamy.
- Add pumpkin puree and vanilla extract. Mix until smooth.
- Beat in flour, baking soda, baking powder, cinnamon, and salt. Stir until evenly incorporated. Fold in butterscotch and chocolate chips.
- Cover bowl with plastic wrap and chill dough in the refrigerator for at least two hours, up to two days.
- Preheat oven to 350 degrees F.
- Using a standard cookie scoop (or a heaping 1 tablespoon of dough), portion out dough on a parchment paper lined cookie sheet. Bake in the middle rack one sheet at a time, for 10-12 minutes, or until beginning to lightly brown.
And totally worth all the cupboard space for the cans of pumpkin puree I am hoarding.