Prep Time 10 minutes Cook Time 30 minutes
These sweet, moist cookies are an autumn treat. Equally perfect with a mug of hot cider or tucked into a lunch sack, my kids say they taste like pumpkin pie. I couldn't agree more - but thankfully, they are a whole lot easier to make.
by Alison Needham
What you'll need
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup butter or 1 stick, softened
- 1 1/2 cup sugar
- 1 cup pumpkin puree
- 1 extra large egg
- 1 teaspoon vanilla extract
- 1 cup butterscotch chips
How to make it
- Preheat oven to 350 degrees.
- Sift together dry ingredients into a bowl. In a large mixing bowl, cream together butter and sugar until light and fluffy. Stir in pumpkin, egg and vanilla. Add dry ingredients to wet and mix to combine. Stir in butterscotch chips.
- Drop by rounded tablespoons onto greased cookie sheets. Bake for 18 minutes, or until firm on the edges. Remove to a rack to cool completely. Yields 3 dozen cookies.
