Happy first day of October everyone! If you are like me, than you try to hold on to summer just as long as you can. Unfortunately, for us on the East Coast summer came late and fall didn’t follow in suit. But now that it is officially October (and fall) I am gearing up for my favorite season, full of baking, decorating and holiday celebrations! I thought it would be appropriate to kick off the season on Pretty Little Pastimes with a pumpkin cookie recipe. While the lines grow longer for PSL’s, non-caffeine drinkers like me have to get their pumpkin fix in other ways. So, I present to you the Pumpkin Butterscotch Snickerdoodle! Fluffy, sweet and full of fall flavors, this has to be one of my top five cookies of ALL TIME! I hope you love them as we do. Enjoy!
Pumpkin Butterscotch Snickerdoodles
- 1/2 cup unsalted butter, melted
- 1/4 cup light brown sugar
- 1 cup granulated sugar
- 1 and 1/4 teaspoons pure vanilla extract
- 6 tablespoons pumpkin puree
- 1 and 1/2 cups flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 and 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 cup butterscotch chips
In a medium bowl, whisk together the melted butter, brown sugar and 1/2 cup of sugar together until no lumps remain. Whisk in the vanilla and pumpkin puree until smooth. Set aside.
In a large bowl, toss together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspooons cinnamon and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula. Fold in the butterscotch chips. Cover the dough and let chill for at least 30 minutes. This is an important step, so don’t skip it!
Preheat your oven to 350 degrees. Take the dough out of the refrigerator. Line two large baking sheets with parchment paper.
Roll the dough into balls (about 1/2 tablespoons each). Mix together the remaining 1/2 cup sugar and 1 teaspoon cinnamon. Roll each of the doughballs generously in the cinnamon-sugar mixture, coating all sides. Arrange on the two baking sheets. Slightly flatten the dough balls, as the dough will not spread much while cooking.
Bake for 8-10 minutes. Remove from oven and allow the cookies to cool for at least 10 minutes before transferring to a wire rack. You can store at room temperature for up to one week … but they NEVER last that long!
Follow along for more fall-inspired treats this season!
One thought on “Pumpkin Butterscotch Snickerdoodles”
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