Pumpkin and Butterscotch Cookies

    Pumpkin and Butterscotch Cookies

    Recipe photo: Pumpkin and Butterscotch Cookies
    11

    Pumpkin and Butterscotch Cookies

    (252)
    25min


    240 people made this

    About this recipe: 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.

    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.

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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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