Chewy Pumpkin Butterscotch Cookies
Pumpkin Butterscotch cookie that is not cakey and has the same dense & chewy texture of a regular chocolate chip cookie. Uses no eggs. On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary (based on this Baking Conversion and Measurement Chart) in the recipe but I strongly recommend using a digital scale for a more accurate result. Step-by-step photos: If there's any step you feel confused, my recipe post contains step-by-step photos and helpful tips to guide you in making this recipe. Go to >>> https://bakeologie.com/pumpkin-butterscotch-cookies/
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Ingredients
- 113g (½ cup) unsalted butter, melted & slightly cooled
- 53g (¼ cup) brown sugar light or dark brown is okay
- 100g (½ cup) white granulated sugar
- 1 tsp pure vanilla extract
- 85g (6 tbsps) pure pumpkin puree see Notes
- 188g (1½ cup) all-purpose flour if measuring by cup, measure using spoon and level method
- ¼ tsp fine sea salt table salt is ok
- ¼ tsp baking powder
- ¼ tsp baking soda
- 1½ tsp ground cinnamon
- 1 tsp pumpkin spice store-bought or homemade
- 85g (½ cup) butterscotch chips
Instructions
- Prepare the Wet Ingredients: Remove as much of the moisture out of the pumpkin puree as you can before adding it to the cookie dough. I blot and then squeeze the puree with paper towels. This extra step helps produce a less cakey cookie.In a large mixing bowl, whisk together the melted butter, brown sugar, and white granulated sugar until no sugar lumps remain. Add in the blotted pumpkin puree (see NOTES) and vanilla and continue whisking until smooth. This blend gives your cookies moisture without making them cakey.113g (½ cup) unsalted butter, melted & slightly cooled, 53g (¼ cup) brown sugar, 100g (½ cup) white granulated sugar, 85g (6 tbsps) pure pumpkin puree, 1 tsp pure vanilla extract
- Prepare the Dry Ingredients: In a separate bowl, combine the flour, salt, baking powder, baking soda, cinnamon, and store-bought or homemade pumpkin spice.188g (1½ cup) all-purpose flour, ¼ tsp fine sea salt, ¼ tsp baking powder, ¼ tsp baking soda, 1½ tsp ground cinnamon, 1 tsp pumpkin spice
- Combine: Add the dry ingredients into the wet ingredients and mix together with a spatula. The dough will be very soft.
- Fold in Butterscotch Chips. Gently stir in the butterscotch chips, ensuring they’re evenly spread throughout the dough so each cookie has creamy bits of butterscotch.85g (½ cup) butterscotch chips
- Chill the Dough: Cover the bowl and chill the dough for at least 30 minutes. Chilling helps the cookies hold their shape while baking, resulting in a chewy texture.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the dough (using a medium cookie scoop, about 1.5 tbsps of dough) into balls and place them on the sheet, spacing them about 2 inches apart.If your dough is too cold and solid for scooping, let it sit at room temperature until it softens up a bit.
- Bake for 10-12 minutes or until the edges are golden but the centers are still soft. Remove from the oven. If you're cookies didn't spread much at all, flatten them out with the back of a spoon right after you take them out of the oven. You can press a few more butterscotch chips in the tops of the warm cookies.Cool cookies on the baking sheet for about 15 minutes before transferring to a wire rack to cool completely.
Notes
Pumpkin Puree. Remove as much moisture out of the pumpkin puree before measuring it. I do this by simply blotting then squeezing the puree with paper towels. This step helps produce a less cakey cookie.
Servings: 16 cookies
