Pumpkin Cookies with Butterscotch Morsels

Pumpkin Butterscotch Chip CookiesI made these cookies this week in order to use up a half opened bag of butterscotch chips. I decided after looking at how few chips I actually had, however, to add cinnamon chips as well. It turned out well and they didn’t last 24 hours.  Notice these cookies have no eggs!

Pumpkin Cookies with Butterscotch Morsels (egg-free)These are very delicate cookies.  Without the egg to bind them, they need to sit and cool before you try to pick them up.

Pumpkin Cookies with Butterscotch Morsels
Author: 
 
Ingredients
  • ½ cup shortening
  • 1 cup white sugar
  • 1 cup pumpkin puree
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • ½ tsp salt
  • 1 tsp soda
  • 1 tsp powder
  • 1 tsp cinnamon
  • ¾ cup butterscotch chips
  • ¾ cup cinnamon chips
Instructions
  1. In a bowl, cream the shortening and sugar.
  2. Add the pumpkin and vanilla.
  3. Combine the dry ingredients and mix into the creamed mixture.
  4. Then stir in the chips.
  5. Drop dough onto GREASED cookie sheets.
  6. Bake for 10 to 12 minutes in preheated 350 degree oven.
  7. Allow cookies to cool for a minute on cookie sheets before removing to wire racks.

Pumpkin Butterscotch Cinnamon Chip Cookies

7 thoughts on “Pumpkin Cookies with Butterscotch Morsels

  1. >YUMMY! I love pumpkin a lot and I’ll also pass this on to Kiy at Rocking Chairs and a Tricycle who LOVES pumpkin. Thanks for sharing the recipe.

  2. >Wanted to let you know that your recipe is my Gem of the Week for Share My Recipe Sunday. You can pick up the Gem award on the right sidebar if you would like.
    Thanks! These look great.

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