Description
These Pumpkin Chocolate Chip Cookies are a delightful treat perfect for the fall season. The combination of pumpkin pie spice, white chocolate chips, and butterscotch chips creates a cozy and comforting flavor. Enjoy these soft and chewy cookies with a glass of milk or a cup of hot tea.
Ingredients
Units
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 1/2 tsp pumpkin pie spice
- 1/4 tsp salt (+ a pinch for sprinkling if desired)
Wet Ingredients:
- 8 Tbsp unsalted butter (melted but not hot)
- 1 cup brown sugar
- 1 tsp vanilla extract
- 1/4 cup pumpkin puree
- 1 Tbsp hot water
- 1 egg
- 1/8 cup white chocolate chips
- 1/8 cup butterscotch chips
Instructions
- Preheat oven: Preheat oven to 375℉.
- Prepare dry ingredients: Combine flour, baking powder, baking soda, pumpkin pie spice, and salt in a medium mixing bowl. Whisk to mix thoroughly.
- Prepare wet ingredients: Cream together melted butter and brown sugar. Add vanilla extract, pumpkin puree, hot water, and egg while the mixer is running.
- Combine wet and dry ingredients: Gradually add flour to the wet mixture, mixing until just combined. Avoid overmixing.
- Add chips: Fold in white chocolate chips and butterscotch chips by hand.
- Chill dough: Chill dough in the fridge or freezer for 10-15 minutes until scoopable.
- Scoop and bake: Use a cookie scoop to place dough balls on a parchment-lined sheet. Sprinkle with salt if desired. Bake for 10-12 minutes.
- Cool and enjoy: Allow cookies to cool for 15 minutes before serving.
Notes
- Pumpkin pie spice is a blend of cinnamon, ginger, nutmeg, allspice, and ground cloves.
- Both light and dark brown sugar work well in this recipe.
- Use pure pumpkin puree, not pumpkin pie filling.
- Be cautious when adding hot water to avoid premature cooking of the egg.
