Pumpkin Cookies I

Pumpkin Cookies I

194

"Yummy pumpkin cookies with spices and butterscotch morsels. Moist and delicious."

Ingredients

35 m {{adjustedServings}} servings 115 cals
Serving size has been adjusted!

Original recipe yields 36 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream the shortening and sugar. Stir in the pumpkin and vanilla. Sift together the flour, salt, baking soda, baking powder, and cinnamon; stir into the creamed mixture. Then mix in the butterscotch chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
  3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool for a minute on cookie sheets before transferring to wire cooling racks.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

194
  1. 237 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Perfect cookie! To the reviewer that gave these a 4 our of 5 star because she wanted a crispier cookier and less cake like... if you have followed the recipe like it said you might have gotten w...

These cookies were very good - definitely something I will make every fall. I'm cutting back on the butterscotch next time because it made them too sweet and they overpowered the pumpkin taste....

Really yummy, soft cookies! The use of butterscotch morsels sounded strange, but it turned out to add a lot to the cookies. I used 1-1/2 tsp pumpkin pie spice instead of 1 tsp cinnamon, and I ...