Butterscotch Pecan Pumpkin Cookies
Soft, tender, pillowy Pumpkin Cookies, with a heap of autumn spices, and crammed with sweet, creamy butterscotch chips and toasted pecans! This Butterscotch Pecan Pumpkin Cookies recipe is one of the recipes that started a pumpkin obsession for me, and these Pumpkin Cookies will surely do the same for you!
Servings 36
Ingredients
- 1/2 cup butter softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 tsp. vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 1/2 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1/4 tsp. clove
- 1/4 tsp. ginger
- 2 cups butterscotch chips
- 1 cup chopped toasted pecans
Instructions
- In a large mixing bowl, cream together the butter and sugars.
- Add pumpkin, egg, and vanilla, beating until combined.
- In another large bowl, combine flour, baking powder, baking soda, and spices.
- Add dry ingredients to pumpkin mixture and beat until just combined.
- Fold in butterscotch chips and toasted pecans.
- Drop on parchment paper or silicone mat-lined cookie sheets by tablespoonfuls.
- Bake at 350 degrees for 10-12 minutes, or until edges are lightly browned, and centers appear set.
- Remove cookies to a wire rack. Cool completely.
Notes
Store in an airtight container with foil or parchment paper between layers of cookies. These freeze wonderfully if well-wrapped.