Best 2 Pumpkin Butterscotch Cookies Recipes
**Pumpkin Butterscotch Cookies: A Delightful Fall Treat**
As the autumn leaves begin to fall and the air turns crisp, it's time to indulge in the warm and comforting flavors of fall baking. Among the many seasonal treats, pumpkin butterscotch cookies stand out as a delectable delight that combines the classic taste of pumpkin with the rich, buttery sweetness of butterscotch. These cookies are not only a perfect addition to your holiday gatherings but also a wonderful way to celebrate the arrival of fall. With their soft and chewy texture, perfectly balanced sweetness, and a hint of spice, these cookies are sure to be a hit with both kids and adults alike.
**Recipes Included:**
1. **Classic Pumpkin Butterscotch Cookies:** This timeless recipe yields soft and chewy cookies with a generous amount of butterscotch chips and warm pumpkin spices.
2. **Pumpkin Butterscotch Cookies with Cream Cheese Frosting:** Take your cookies to the next level with a luscious cream cheese frosting that adds a creamy tanginess to the pumpkin and butterscotch flavors.
3. **Gluten-Free Pumpkin Butterscotch Cookies:** Enjoy all the goodness of pumpkin butterscotch cookies without the gluten! This recipe uses alternative flours to create a delicious and allergy-friendly version.
4. **Vegan Pumpkin Butterscotch Cookies:** Indulge in the fall flavors without compromising your dietary choices. This vegan recipe uses plant-based ingredients to create a rich and satisfying cookie that's perfect for those with dietary restrictions or preferences.
5. **Pumpkin Butterscotch Cookies with Chocolate Chips:** Amp up the chocolatey goodness by adding semisweet chocolate chips to your pumpkin butterscotch cookies. This combination creates a decadent treat that's sure to satisfy any sweet tooth.
6. **Pumpkin Butterscotch Blondies:** If you're looking for a gooey and dense treat, try these pumpkin butterscotch blondies. They're made with brown sugar and lack the chocolate chips, resulting in a chewy and flavorful bar cookie.
7. **Pumpkin Butterscotch Cookies in a Mug:** Craving a single-serving treat? Look no further than this mug recipe. In just minutes, you can enjoy a warm and comforting pumpkin butterscotch cookie, perfect for a quick snack or late-night craving.
PUMPKIN BUTTERSCOTCH COOKIES
I obtained this recipe from my cooking teacher of four years.
Provided by Gio_Bowers
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper and grease paper with butter.
- Whisk flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
- Beat white sugar and eggs together in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth and color lightens, about 1 minute. Scrape down the sides of the bowl and paddle with a rubber spatula. Add pumpkin, oil, and vanilla and beat on low until blended.
- Beat flour mixture into pumpkin mixture on low until flour is just incorporated. Mix butterscotch chips into dough.
- Drop 1/4-cup scoops of dough 2 1/2 inches apart onto the prepared baking sheets. Slightly flatten the tops of the dough with a spatula.
- Bake the cookies in batches in the preheated oven until tops feel firm and a toothpick inserted into the center of a cookie comes out clean, about 15 minutes. Cool on the baking sheets for 5 minutes before transferring cookies to wire racks to cool completely. Dust cooled cookies with confectioners' sugar.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 30 g, Cholesterol 20.7 mg, Fat 9.6 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 3 g, Sodium 226.2 mg, Sugar 18.5 g
CARAMEL FROSTED PUMPKIN COOKIES WITH BUTTERSCOTCH CHIPS
I think I found this recipe in a Glamour Girl magazine in the 70s. It is family favorite at Thanksgiving and Christmas - rich, moist and yummy! Store in a covered container (if you have any left). I sometimes make smaller cookies and if so, the dough will make 6 dozen -- just adjust baking times accordingly.
Provided by CAFrogley
Categories Dessert
Time 45m
Yield 4-5 dozen cookies
Number Of Ingredients 14
Steps:
- Cream together shortening and 1 cup sugar. Note: I have recently experimented by substituting 1/4 cup of the shortening for a healthy, butter-flavored margarine -- using all butter or margarine tends to make the cookies spread out and not hold their shape, however). Add pumpkin and egg and cream lightly until fluffy (I usually use a hand mixer for this).
- Combine flour, soda, cinnamon and salt; mix into cream mixture. (I usually switch to a wooden spoon, to keep the mixture light and fluffy -- you don't want to overbeat).
- Fold in butterscotch chips.
- Drop by teaspoons on an ungreased cookie sheet, and bake at 375 degrees for 10 to 12 minutes or until done (I sometimes find it takes a little longer, depending on humidity, the size of the cookie, etc.). Refrigerate remaining dough, covered, while other cookies are baking.
- In the meantime, make the frosting: combine the butter and milk in a small saucepan and cook until sugar is dissolved (or, you can cook in the microwave, about 30 seconds+/-). Let cool for several minutes (mixture will be still be warm). Stir in the powdered sugar, sifted, then add vanilla; whisk well until smooth.
- Frost cookies fresh out of the oven and while frosting is still somewhat warm; frosting will harden as it sits out; if necessary, reheat for a few seconds in the microwave until pliable again and/or add a few more drops of milk and restir.
Tips:
- Chill the dough before baking: This will help the cookies hold their shape and prevent them from spreading too much.
- Use a cookie scoop to portion the dough: This will ensure that all of the cookies are the same size and shape.
- Bake the cookies until they are just set: The centers of the cookies should be slightly soft.
- Let the cookies cool completely before frosting them: This will help the frosting set properly.
- Store the cookies in an airtight container at room temperature: The cookies will keep for up to 3 days.
Conclusion:
These pumpkin butterscotch cookies are a delicious and festive treat that are perfect for fall baking. They are soft and chewy with a delicious pumpkin flavor and a sweet butterscotch frosting. These cookies are sure to be a hit with your family and friends.
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