Pumpkin Butterscotch Cookie Recipe
Make Pumpkin Butterscotch Cookie Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Ingredients
Wet Ingredients
Mix-ins
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) to prepare for baking your cookies.
- 2
Prepare Baking Sheets
Line two baking sheets with parchment paper to prevent the cookies from sticking.
Mixing Ingredients
- 3
Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
- 4
Cream Butter and Sugars
In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- 5
- 6
Combine Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Do not overmix.
- 7
Fold in Mix-ins
Gently fold in the butterscotch chips and chopped pecans (if using) until evenly distributed throughout the dough.
Baking
- 8
Scoop Cookies
Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- 9
Bake the Cookies
Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden but the centers are still soft.
- 10
Cool the Cookies
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.