Pumpkin desserts are still acceptable after Halloween, right? Good because I have three cans of pumpkin puree in my cupboard and I’m planning to make some cookies this weekend. But before I try anything new I want to share my favorite pumpkin cookie recipe of all time. It had been a long time since I made them, but I whipped up a batch one weekend this month while watching the Gators lose a football game and I was reminded how much I love them. I pretty much follow the Taste of Home recipe, but replacing some of the chocolate chips with butterscotch chips was my own stroke of brilliance. It really puts these cookies over the top. And adding a few more spices besides just cinnamon helps too. As usual, I make these as cookie bars, but you can make drop cookies instead if you want. They are delicious either way!
INGREDIENTS:
1 c butter, softened
3/4 c sugar
3/4 c brown sugar
1 egg
1 tsp vanilla extract
1 c pumpkin puree
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
2 c all-purpose flour
1 c quick-cooking oats
3/4 c semisweet chocolate chips
3/4 c butterscotch chips
DIRECTIONS:
In a large bowl, cream together the butter and sugars. You can use un electric mixer or just a wooden spoon some manpower. Add the egg and vanilla extract and mix until combined. Add the pumpkin puree and mix until combined. Add the baking soda, cinnamon, nutmeg, cloves and mix until combined. Add the flour and mix until almost combined. Fold in the oats, semisweet chips, and butterscotch chips and stir until no streaks of flour remain. Spread the dough into a 13×9″ pan lined with aluminum foil and coated with cooking spray. Bake for about 30 minutes or until lightly browned and a toothpick inserted in the center comes out clean. Cool completely on a wire rack before slicing. Enjoy!
