Pumpkin and Butterscotch Cookies

    (252)
    25 min

    These cookies are deliciously moist and packed full of flavour. Butterscotch chips are dotted throughout these lightly spiced cookies. They are child friendly and are perfect with a cup of tea or coffee.


    240 people made this

    Ingredients
    Makes: 36 

    • 110g margarine
    • 200g caster sugar
    • 250g pumpkin puree
    • 1 teaspoon vanilla extract
    • 250g plain flour
    • 1/4 teaspoon salt
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • 340g butterscotch chips

    Method
    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat oven to 180 C / Gas 4. Grease baking trays.
    2. In a medium bowl, cream the margarine and sugar. Stir in the pumpkin and vanilla. Sieve together the flour, salt, bicarbonate of soda, baking powder and cinnamon; stir into the creamed mixture. Then mix in the butterscotch chips. Drop dough by teaspoonfuls onto the prepared baking trays.
    3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool for a minute on baking trays before transferring to wire cooling racks.

    Ingredients

    Butterscotch chips are also known as butterscotch morsels and can be purchased online.

    Cookie how-to

    Make perfect cookies every time with our How to make cookies guide!

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    Reviews & ratings
    Average global rating:
    (252)

    Reviews in English (206)

    by
    97

    Perfect cookie! To the reviewer that gave these a 4 our of 5 star because she wanted a crispier cookier and less cake like... if you have followed the recipe like it said you might have gotten what you wanted. Brown sugar will make a cookie softer. Please dont rate a recipe if you change it up and dont like what you did to it.... These cookies are perfect just follow the recipe.  -  04 Nov 2007  (Review from Allrecipes US | Canada)

    by
    57

    These cookies were very good - definitely something I will make every fall. I'm cutting back on the butterscotch next time because it made them too sweet and they overpowered the pumpkin taste. Cooking time was more like 12-14 minutes. And no, they don't spread, so make sure you like the shape of them going in the oven because that's what they're going to look like when they come out.  -  15 Oct 2005  (Review from Allrecipes US | Canada)

    by
    36

    Really yummy, soft cookies! The use of butterscotch morsels sounded strange, but it turned out to add a lot to the cookies. I used 1-1/2 tsp pumpkin pie spice instead of 1 tsp cinnamon, and I had to bake the cookies for 13-14 minutes. I'll definitely make these again!  -  29 Sep 2002  (Review from Allrecipes US | Canada)

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