The browned butter gives these cookies a deep nutty flavor that compliments the pumpkin spices. Butterscotch chips add sweetness to this super moist and fluffy cookie. These are good things.
If you like crisp cookies, these aren’t for you. They are almost cake-like and I couldn’t keep my lips off of them.
In the photo above you will see I had melted my butter, but I hadn’t let it cool yet in the fridge. I burned it a little and you can see the dark flecks in the bottom of the bowl. That is ok though – those taste good too. Just put it in the fridge until it hardens, it doesn’t take long.
Browned butter butterscotch pumpkin cookies – recipe by me
- 4 cups AP Flour
- 2 tsps. Baking Powder
- 2 tsps. Baking Soda
- 2 tsps. Ground Cinnamon
- 1/2 tsp. nutmeg
- 1 tsp. pumpkin pie spice
- ½ teaspoons Salt
- 1 c. Butter (2 sticks), Browned and cooled to hardened state – see below
- 2 c. Granulated Sugar
- 1 c. Brown Sugar
- 1 can (2 cups) Pumpkin Puree
- 2 whole Eggs
- 1 tsp. vanilla
- 1 bag of Butterscotch Chips (about 1 1/2 cups)
Melt butter over medium heat. Continue to cook, stirring constantly, until deep golden brown, about 11 minutes. Immediately pour butter into a bowl, and let cool in the fridge until hardened. Preheat oven to 350ºF. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, pumpkin pie spice and salt in a medium bowl; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars. Add the pumpkin, egg and vanilla and combine thoroughly. Slowly add the dry ingredients. Stir in the butterscotch chips. Drop spoonful’s of dough on a cookie sheet lined with parchment paper.
Bake for 10-12 minutes in the preheated oven. Cool for a couple minutes on the cookie sheet. The recipe makes about 5-6 dozen cookies, depending on size.
Before and after. These puff up nicely.
These are a taste of fall in a few bites. Enjoy!