Pumpkin Butterscotch Snickerdoodles

Pumpkin Butterscotch Snickerdoodle Cookies
A fun fall cookie recipe for Pumpkin Butterscotch Snickerdoodle Cookies

I love these Pumpkin Butterscotch Snickerdoodles because there’s something about snickerdoodle cookies that comfort me. Maybe it’s the fact that they’re covered in sugar and cinnamon, or maybe it’s the warm, chewy texture. The point is that I love them.

This week I added a little fall twist on a classic snickerdoodle cookie. The addition of pumpkin and butterscotch play well off of the simple cinnamon flavors. You have the added bonus of orange from both the pumpkin and the butterscotch which make theses cookies great for parties or even Halloween! It’s been well established that I love easy recipes, and this one is no exception. Comforting and delicious cookies in an hour? Yes, please. I’m working on a bunch of new, easy recipes that I hope to share with all of you soon. Things have been crazy in my non-blogging life and I’ve been in a bit of a baking slump. But I feel it melting away with the smell of these delicious cookies.

Fun fact: cookie monster was always my favorite character on Sesame Street because he got to eat cookies all the time. I feel like cookie monster would approve of these Pumpkin Butterscotch Snickerdoodles. Don’t you?


Yields 25-28 cookies

Pumpkin Butterscotch Snickerdoodles

30 minPrep Time

30 minCook Time

1 hrTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 cup Unsalted Butter, softened
  • 1 1/2 cups Granulated Sugar
  • 1 Large Egg, room temperature
  • 1/2 teaspoon Vanilla Extract
  • 3/4 cups Pumpkin Puree
  • 2 3/4 cups All-purpose Flour
  • 2 teaspoon Baking Powder
  • 1/2 teaspoon Kosher Salt
  • 1 1/2 teaspoon Cream of Tartar
  • 1/4 teaspoon Nutmeg
  • 1/8 teaspoon Cloves
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Pumpkin Pie Spice
  • 1 1/2 cups of Butterscotch Chips
  • Sugar Coating
  • 1/4 cup Granulated Sugar
  • 1 teaspoon Ground Cinnamon

Instructions

  1. In a large bowl or stand mixer, cream butter and sugar until fluffy. Add egg, vanilla and pumpkin. Mix until barely combined.
  2. In a medium bowl, stir together dry ingredients. Slowly incorporate dry ingredients into the batter, continuing to mix until there are no streaks.
  3. Fold in 1 cup of the butterscotch chips until fully incorporated.
  4. If your dough is overly sticky, dough may be chilled at this point for an hour or longer until ready to proceed. Chilled dough can often be much easier to work with.
  5. Preheat oven to 350 degrees.
  6. In a small bowl combine sugar and cinnamon. Shape slightly larger than tablespoon sized balls of dough, place extra butterscotch chips on tops, then roll in topping mixture. Space cookies 2" apart on cookie sheet.
  7. Bake for 12-15 minutes. Allow cookies to cool on pan for 1-2 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to a week.
  8. Remaining dough can be chilled for up to a week or frozen for several months. Always remember to label remaining dough well with name and instructions.
7.6.2
38
https://www.litosupply.co/pumpkin-butterscotch-snickerdoodles/


A fun fall cookie recipe for Pumpkin Butterscotch Snickerdoodle Cookies
A fun fall cookie recipe for Pumpkin Butterscotch Snickerdoodle Cookies
A fun fall cookie recipe for Pumpkin Butterscotch Snickerdoodle Cookies

Currently on the kitchen playlist: