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Nutrition Facts
Serving Size 1 dozen 409g Recipe makes 3 dozen)
Calories 1206
Calories from Fat 448		(37%)
Amount Per Serving		%DV
	Total Fat 49.8g	76%
	Saturated Fat 33.8g	169%
	Monounsaturated Fat 9.7g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 151mg		50%
Sodium 1223mg		50%
Potassium 715mg		20%
Total Carbohydrate 178.8g		59%
	Dietary Fiber 3.4g	13%
	Sugars 107.1g
Protein 13.7g		27%
how is this calculated?

Pumpkin Cookies

Recipe #43013 | 19 min | 5 min prep | add private note

⁽²⁸⁾ RATE IT NOW Print Recipe

By: southern chef in louisiana
Oct 14, 2002

Pumpkin cookies with butterscotch chips

3 dozen (change servings and units)

Ingredients

1 egg
1/2 cup butter, softened
1 cup sugar
1 (15 ounce) can pumpkin
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup butterscotch chips

Directions

1
Cream eggs and butter until light and fluffy.
2
Add the sugar and pumpkin; mix well.
3
Add vanilla, flour, salt, baking soda, baking powder, and cinnamon; mix well.
4
Stir in butterscotch chips.
5
Drop by teaspoonfuls onto ungreased cookie sheet.
6
Bake at 375°F for 12 to 14 minutes or until firm.
7
Remove to wire rack to cool.

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Featured Reviews for This Recipe

From: Chef #1418504

On Nov 3, 2009

Oh my gosh these are soooo good! My kid's absolutely love them. I did also put in 1/2 tsp allspice and 1/4 tsp of nutmeg as well had a little pecans that needed to be used and they are really good in there as well. Awesome recipe this one is a keeper. Good way to add some more vegetables into the kid's diet without them knowing it.

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From: Chef #1023777

On Oct 29, 2009

Mine aren't done baking yet, but the batter tastes incredible! I would've ended up with 5 more cookies probably but the kids and I were nibbling yum!!

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From: Calee

On Oct 25, 2007

Great pumpkin cookies, a very moist cookie. Very easy to make I added 1 tsp of pumpkin pie spice and increased the butterscotch chips to 1 1/2 cups perfect for us. Made exactly 36 cookies with a meduim cookie scoop. The batter is very moist. Bake time 12 minutes. Thanks for sharing this recipe.

2 people found this review helpful

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From: death_by_parsnip

On Apr 26, 2006

This is my new favorite cookie recipe--it took a lot of willpower not to eat the whole batch at once! I made these with whole wheat pastry flour and 2 T flax seed instead of the egg. I baked in a 10x13" pan for about 20 minutes, making bars instead of cookies. These are lighter than regular cookies but wonderfully moist, thanks to the pumpkin.

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Read all 29 reviews