Pumpkin Butterscotch Cookies

Ah, pumpkin.  We just can’t get enough.

Add in some butterscotch, oatmeal, walnuts, and chocolate chips, and you end up with cookies that present you with the same dilemma: you just can’t get enough.

What we really liked about this recipe, found over on the Blue-Eyed Bakers blog, is that you actually cut the butterscotch chips into the flour.  Genius!

So if you’re looking for another way to pay homage to the great pumpkin, and you like butterscotch (who doesn’t?), you’ll want to give these rich and chunky cookies a try.

Pumpkin Butterscotch Cookies (ever-so-slightly adapted from Blue-Eyed Bakers)

  • 2 cups AP flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup butterscotch chips
  • 3/4 cup butter, softened
  • 2/3 cup turbinado sugar
  • 2/3 cup light brown sugar
  • 1 egg
  • 2/3 cup pumpkin puree
  • 1 cup rolled oats
  • 1 1/2 cups semi-sweet chocolate chips (Blue-Eyed Baker uses white chocolate chips)
  • 1 cup walnuts, chopped and lightly toasted

Chop up the walnuts, spread them on a cookie sheet, and lightly toast them in the oven.  Under the broiler they are usually done in under three minutes – so watch them closely, and stir them around every 30 seconds or so.  You just want to bring those oils out.  Set the toasted walnuts aside to cool.

In a food processor, combine the flour, baking powder and soda, nutmeg, cinnamon, salt, and butterscotch chips.  Pulse until the chips have been pulverized into a powder – you can tell this has been accomplished by the smooth hum of the blade, indicating that it has eliminated all the larger chunks.  Set aside the dry mixture.

In a mixer fitted with the paddle attachment, cream the butter and sugars, then mix in the egg and pumpkin until well combined.  Now, with the mixer on low, slowly add the dry mixture to the wet, mixing just until the dry ingredients are combined (don’t overmix!).  Finally, add the oats, walnuts, and chocolate chips and mix on low just until combined.

Chill the dough for at least an hour, overnight is better.  Use an ice cream scoop to place lumps of dough on a greased or parchment-lined cookie sheet, and bake in a 350 degree oven for 12 – 14 minutes, or until golden brown.

Oh man, these are good.  The butterscotch flavor is dominant, accompanied by the occasional gooey chocolate, with shadows of oatmeal and pumpkin playing in the background.  The walnuts add a great chunky texture, making this a hearty cookie.

Did we mention that they were rich?  You’ll want to have a glass of whole milk close by!

And, they’re baby approved*, so give them a try!

* Editor’s Note to the Grandparents: This picture was staged.  We did not actually feed cookies to our 4 month old.  

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5 Responses to Pumpkin Butterscotch Cookies

  1. These look fabulous- I have just been researching pumpkin recipes. Tis the season!! Can’t wait to try some.

  2. Tara H says:

    These look great! I don’t have all the ingredients on hand so I can’t make them yet. Our whole family LOVED your pumpkin scones (in fact, I’m about to make another batch of them) so I can’t wait to try these cookies!
    And I love the editor’s note about the baby picture! 🙂 The baby is precious!

  3. Jo Somebody says:

    Awwwwwwwwwwwwwwwwwwwww! Cutie pie! I’ve found where I can get pumpkin puree in the UK now (amazon), so I have some recipes of yours to try! Yay!

  4. Caroline says:

    Hi! I’m absolutely loving your site. These cookies sound divine, and right up my alley. Look forward to your future posts. 🙂 xx

  5. kema says:

    I love your site. I hope all is well and maybe you can find the perfect shortbread cookie so I don’t have to give all of my money to those girl scout girls next year. LOL

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