The recipe Pumpkin butterscotch cookies

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Pumpkin butterscotch cookies recipe is a Dessert meal that takes several minutes to make. If you enjoy for Dessert, you will like Pumpkin butterscotch cookies!

Pumpkin butterscotch cookies

Pumpkin butterscotch cookies Recipe
Pumpkin butterscotch cookies

This is a great pumpkin cookie recipes from Joy the Baker (

What Course Is Pumpkin butterscotch cookies?

Pumpkin butterscotch cookies is for Dessert.

How Long Does Pumpkin butterscotch cookies Recipe Take To Prepare?

Pumpkin butterscotch cookies takes several minutes to prepare.

How Long Does Pumpkin butterscotch cookies Recipe Take To Cook?

Pumpkin butterscotch cookies takes several minutes to cook.

How Many Servings Does Pumpkin butterscotch cookies Recipe Make?

Pumpkin butterscotch cookies makes 40 servings.

What Are The Ingredients For Pumpkin butterscotch cookies Recipe?

The ingredients for Pumpkin butterscotch cookies are:

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 eggs

1 cup sugar

1/4 cup canola or corn oil

1/4 cup applesauce

1 cup canned pumpkin

1 teaspoon vanilla extract

1 cup butterscotch chips

How Do I Make Pumpkin butterscotch cookies?

Here is how you make Pumpkin butterscotch cookies:

Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.Stir the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don?t have a scoop. Use a thin metal spatula to smooth and flatten the rounds.Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool cimpletely.Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.Serving Size: 40 cookiesNumber of Servings: 40Recipe submitted by SparkPeople user ARW04E.

What's The Nutritional Info For Pumpkin butterscotch cookies?

The nutritional information for Pumpkin butterscotch cookies is:

  • Servings Per Recipe: 40
  • Amount Per Serving
  • Calories: 93.2
  • Total Fat: 3.5 g
  • Cholesterol: 9.3 mg
  • Sodium: 55.8 mg
  • Total Carbs: 14.6 g
  • Dietary Fiber: 0.5 g
  • Protein: 1.4 g

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