Wednesday, October 23, 2013

Pumpkin Butterscotch Cookies

Fall, one of the most beautiful times of year (except for the fact that it's starting to get cold out).  The leaves are changing, Starbucks brings back everyone's fall favorite, the pumpkin spice latte and I can wear my favorite pair of boots without being judged.  

So, in the spirit of the time of year I decided to make Pumpkin Butterscotch Cookies!  Boy did these turn out delicious!  It has the perfect amount of pumpkin flavor with a delicious butterscotch and brown sugar compliment!

I baked them while on fall break to bring back to a friend.  They didn't even last two days!  :)

Pumpkin Butterscotch Cookies 
Recipe Adapted from Overtime Cook

2 sticks of butter
1 Cup of sugar
1/2 Cup of brown sugar
1 tsp vanilla extract
1 tsp baking soda
1 tsp cinnamon
1 egg
1/2 Cup of pumpkin puree
2 1/4 Cups of flour
2 Tbsp of corn starch
1 1/2 Cups of butterscotch chips

Preheat your oven to 350 degrees and line a cookie sheet with parchment paper.
Using an electric mixer, beat together the butter and sugars until creamy.

Add the vanilla, baking soda and cinnamon and beat until incorporated.  Add the egg and pumpkin puree and beat until no lumps remain.

Mix together the flour and cornstarch, and beat into the sugar mixture until fully combined.  

Fold in the butterscotch chips. (Don't have butterscotch on hand?  I think white chocolate would work as well.)

Using two spoons, drop tablespoon sized scoops onto the parchment paper.

Bake for 10 minutes.  Allow to cool about a minute before taking off the pan.  

These are fabulous right out of the oven, or after they've cooled!  Enjoy!