The beauty of fall is all around us, and that means cookie baking season is in full swing.
These Butterscotch Pumpkin Spice Cookies are a basic cookie dough filled with butterscotch and pumpkin spice morsels. The flavors blend so perfectly and capture the feeling of fall.
I saw these pumpkin spice morsels in the store a few weeks ago and had to grab a few bags. They have a wonderful, smooth taste, with no artificial or bitter after-taste.
I am trying them with a few different variations today.
HOW TO MAKE BUTTERSCOTCH PUMPKIN SPICE COOKIES
**FULL RECIPE IN RECIPE CARD IN POST**
INGREDIENTS:
All purpose flour
Baking soda
Kosher salt
Butter
Sugar
Brown sugar
Vanilla extract
Eggs
Pumpkin spice morsels
Butterscotch morsels
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In a small mixing bowl, combine the flour, soda, and salt: set aside.
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In a large mixing bowl, using an electric mixer, beat the butter until smooth. Beat in the 2 sugars until well combined. Add the vanilla and eggs, beat until smooth. Gradually beat in the flour mixture, just until well combined. Stir in the pumpkin spice and butterscotch morsels. Cover and refrigerate dough for 30 to 45 minutes.
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Preheat oven to 350 degrees. Line baking sheets with parchment paper. (I use baking stones for my cookies and the bottoms never get too dark or burn)
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Using a small scoop, place cookie dough balls onto baking sheets.
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Bake for about 9-10 minutes until dough is set and edges are light golden brown. Remove from oven and allow to set on pan about 2 minutes. Transfer to a wire rack to cool.
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Makes about 5 dozen cookies
The dough freezes well if you make dough balls ahead of time. I also baked a few of the cookies and tested them by freezing. They were delicious.
Today, I also tried a variation of these cookies.
Cranberry Pumpkin Spice Cookies. Instead of adding the butterscotch morsels, I added 1/2 cup of chopped, dried cranberries. They were also good. Both cookies are perfect to add to your fall cookie plates.
I love to look through the baking isles in the store for new ingredients that come out. Last month I found the new caramel flavored morsels and tried them in a cookie.
I made these Caramel Pecan Chocolate Chip Cookies
and they were a big hit in our neighborhood.
If you use a basic cookie dough, such as a chocolate chip or snickerdoodle, and add a variation of chips, morsels, nuts, or berries, you will create some delicious and unique cookies.
This post was shared on Sweet Little Bluebird Weekend Potluck.
BUTTERSCOTCH PUMPKIN SPICE COOKIES
Ingredients
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup butter softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 tsp vanilla extract
- 2 large eggs
- 1 (9oz) bag pumpkin spice morsels
- 1 cup butterscotch morsels
Instructions
- In a medium size mixing bowl, combine the flour, soda, and salt: set aside.
- In a large mixing bowl, using an electric mixer, beat the butter until smooth. Beat in the 2 sugars until well combined. Add the vanilla and eggs, beat until smooth.
- Gradually beat in the flour mixture, just until well combined. Stir in the pumpkin spice and butterscotch morsels. Cover and refrigerate dough for 30 to 45 minutes.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper. (I use baking stones for my cookies and the bottoms never get too dark or burn)
- Using a small scoop, place cookie dough balls onto baking sheets.Bake for about 9-10 minutes until dough is set and edges are light golden brown. Remove from oven and allow to set on pan about 2 minutes. Transfer to a wire rack to cool.
Notes
