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Pumpkin Cookies with Chocolate & Butterscotch Chips

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Ingredients Method

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tbsp pumpkin pie spice or 1 tsp cinnamon + ½ tsp nutmeg + ½ tsp ginger
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 large egg
  • 1 cup canned pumpkin puree
  • 2 tsp vanilla extract
  • ¾ cup butterscotch chips
  • ¾ cup chocolate chips

Method
 

  1. Preheat your oven to 350°F. Line two baking sheets with parchment paper.
  2. Whisk Dry Ingredients
  3. In a medium bowl, whisk together: flour, baking powder, baking soda, salt, and pumpkin spice. Set aside.
  4. Cream Butter + Sugars
  5. In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
  6. Add Pumpkin + Egg
  7. Mix in the egg, pumpkin puree, and vanilla until fully combined. Batter will look a little fluffy.
  8. Combine Wet & Dry
  9. Add the dry ingredients to the wet and mix until just combined. Do not over-mix.
  10. Fold in the Chips
  11. Stir in both the butterscotch and chocolate chips.
  12. Scoop & Bake
  13. Scoop rounded tablespoons of dough onto baking sheets, leaving a bit of space.
  14. Bake for 12–14 minutes, until the tops look set (they won’t brown much).
  15. Cool
  16. Let cookies cool on the sheet for 5 minutes, then move to a rack.