Pumpkin Butterscotch Chip (Print-Friendly Version)

Soft, chewy pumpkin treats with sweet butterscotch chips, ideal for cozy fall moments.

# Ingredients Required:

→ Wet ingredients

01 - 240 ml canned pumpkin puree
02 - 1 large egg
03 - 5 ml vanilla extract
04 - 113 g unsalted butter, softened

→ Sweeteners

05 - 200 g light or dark brown sugar

→ Dry ingredients

06 - 250 g all-purpose flour
07 - 5 g baking soda
08 - 2 g salt
09 - 4 g pumpkin spice

→ Add-ins

10 - 170 g butterscotch chips

# Detailed Directions:

01 - Preheat oven to 175°C and line two baking sheets with parchment paper.
02 - In a mixing bowl, cream together softened butter and brown sugar until fluffy.
03 - Add pumpkin puree, egg, and vanilla extract to the creamed mixture and blend until fully combined.
04 - In a separate bowl, whisk together flour, baking soda, salt, and pumpkin spice.
05 - Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing.
06 - Gently fold the butterscotch chips into the dough using a spatula for even distribution.
07 - Drop spoonfuls of dough onto prepared baking sheets spaced about 5 cm apart. Bake for 12 to 15 minutes until edges turn lightly golden.
08 - Allow cookies to cool on the baking sheets for five minutes before transferring to a wire rack to cool completely.

# Helpful Advice:

01 - Use dark brown sugar for enhanced depth of flavor.
02 - Ensure butter is softened to facilitate proper creaming.
03 - Avoid overbaking to maintain soft, chewy texture.

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