you may recall that last month i was frustrated and looking for a pumpkin cookie that would ship well, without getting mushy, sticking to the packaging, etc… i scoured my recipe books, favorite websites, and google images, but i did not find any that looked good enough. i considered making a regular cookie and just adding pumpkin pie spices (and i still might try that in the future because, well, let’s face it, the spices are what i really like about pumpkin goodies), but i felt like that would be short-changing the recipients as well as you fellow bakers.
so, what’s a girl to do? i know that a lot of my dieting friends replace the butter or oil in recipes with apple sauce so i thought, hey, why can’t i try the same thing but with pumpkin? i found a chocolate chip cookie recipe and was excited to turn it into one for pumpkin butterscotch chip cookies! i did a quick check online to make sure there weren’t postings about someone else doing this and disaster ensuing, and since there weren’t, i went for it. i still wanted to keep them from getting too moist, so i only replaced half of the butter, and i think this was a great decision because these cookies are fan-freakin-tastic! a lot of times i ask a friend or coworker to taste test a cookie before i send them off, but with these i was able to say with complete certainty that they were worthy of sharing…so worthy that i considered not sharing [o:
oh… you might be wondering why there are no butterscotch chips in the cookies in the pictures… i had already packaged up the butterscotch ones, and i wanted to bring some over as a housewarming gift to my friend caren that just moved into my neighborhood. since she has a severe peanut allergy, i did not want to risk using chips that were manufactured in a plant that handles peanuts, so i left them out. i, of course, accidentally put them on a platter with chocolate chip cookies (and i was not sure how they were processed), so it turns out she didnt eat them anyway. i will have to try again to make her something that won’t potentially cause her harm.
- 1/2 cup butter, softened
- 1/2 cup canned pumpkin (not pumpkin pie filling)
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1/2 teaspoon salt
- pumpkin spice & cinnamon to taste (at very least 1 Tbsp)
- 1 cup butterscotch or chocolate chips (i used butterscotch)
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, pumpkin, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, spices, and chips. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
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