Pumpkin Butterscotch Cookies

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Calories: 125kcal

Author: Lord Byron's Kitchen

Prepared with real pumpkin puree and lots of pumpkin spice flavour, these delectably moist and sweet Pumpkin Butterscotch Cookies are everything a really good cookie should be - soothing, comforting, and flavourful! Plus, everyone loves a cookie made with molasses!

Print Recipe

Ingredients

1/2 cup butter, softened
1 cup sugar
1/2 cup canned pumpkin puree
1/4 cup molasses
2 1/4 cup all-purpose flour
2 teaspoons pumpkin spice
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup butterscotch chips,
1/4 cup coarse sugar,

Instructions

Preheat your oven to 350 degrees F. Prepare a baking sheet by lining it with parchment paper or a Silpat liner. Set aside.
In a large mixing bowl, beat the butter, sugar, pumpkin puree and molasses together.
Add the flour, pumpkin spice, salt, and baking soda. Blend into the wet mixture.
Fold in the butterscotch chips.
Scoop two tablespoons of the cookie dough into your hand and roll it into a ball. Place the balls onto the prepared baking sheet and use the bottom of a drinking glass to gently flatten the cookie dough to about 1/2 inch.
Next, top each cookie with a sprinkling of coarse sanding sugar.
Bake for 10 minutes. Remove from oven and allow to cool on the baking sheet for two minutes. Transfer cookies to a wire cooling rack to continue cooling.

Nutrition