Vanessa Myers asked:
Spice and Pumpkin Cookies
These pumpkin cookies are good to enjoy all year long. No need to wait for pumpkin season when you can use pumpkin puree. You can substitute the butterscotch chips with chocolate chips in this recipe.
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. salt
8 tbsp. butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 cans (15 oz.) pumpkin puree
1 large egg
1 tsp. vanilla extract
6 oz. butterscotch chips
1/4 cup sugar mixed with 1 tsp. cinnamon
1. Preheat oven to 375°F.
2. In medium bowl, combine flour, baking soda, baking powder, pumpkin pie spice and salt; mix well.
3. In large bowl, combine butter, granulated sugar and brown sugar. Beat with electric mixer on high speed until fluffy. Beat in pumpkin and egg until blended. Beat in flour mixture until smooth. Stir in vanilla extract. Fold in butterscotch chips. Chill 2 hours.
4. Drop by teaspoonfuls onto baking sheets. Dip finger into cinnamon sugar and lightly flatten each cookie.
5. Bake 15 minutes or until firm. Cool 2 minutes.
Yield: 3 3/4 Dozen Cookies
Cooking Times
Preparation Time: 25 minutes
Cooking Time: 15 minutes
Inactive Time: 2 hours
Total Time: 2 hours and 40 minutes
Oven Temperature: 375°F
Nutrition Facts
Serving size: 1 serving (46.5 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 3837.36
Calories From Fat (24%) 930.18
% Daily Value
Total Fat 105.97g 163%
Saturated Fat 62.68g 313%
Cholesterol 469.33mg 156%
Sodium 4680.29mg 195%
Potassium 1224.82mg 35%
Total Carbohydrates 706.82g 236%
Fiber 51.83g 207%
Sugar 208.19g
Protein 35.78g 72%
Recipe Type: Cookies
Simple Food Recipes
Bessie
Spice and Pumpkin Cookies
These pumpkin cookies are good to enjoy all year long. No need to wait for pumpkin season when you can use pumpkin puree. You can substitute the butterscotch chips with chocolate chips in this recipe.
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. salt
8 tbsp. butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 cans (15 oz.) pumpkin puree
1 large egg
1 tsp. vanilla extract
6 oz. butterscotch chips
1/4 cup sugar mixed with 1 tsp. cinnamon
1. Preheat oven to 375°F.
2. In medium bowl, combine flour, baking soda, baking powder, pumpkin pie spice and salt; mix well.
3. In large bowl, combine butter, granulated sugar and brown sugar. Beat with electric mixer on high speed until fluffy. Beat in pumpkin and egg until blended. Beat in flour mixture until smooth. Stir in vanilla extract. Fold in butterscotch chips. Chill 2 hours.
4. Drop by teaspoonfuls onto baking sheets. Dip finger into cinnamon sugar and lightly flatten each cookie.
5. Bake 15 minutes or until firm. Cool 2 minutes.
Yield: 3 3/4 Dozen Cookies
Cooking Times
Preparation Time: 25 minutes
Cooking Time: 15 minutes
Inactive Time: 2 hours
Total Time: 2 hours and 40 minutes
Oven Temperature: 375°F
Nutrition Facts
Serving size: 1 serving (46.5 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 3837.36
Calories From Fat (24%) 930.18
% Daily Value
Total Fat 105.97g 163%
Saturated Fat 62.68g 313%
Cholesterol 469.33mg 156%
Sodium 4680.29mg 195%
Potassium 1224.82mg 35%
Total Carbohydrates 706.82g 236%
Fiber 51.83g 207%
Sugar 208.19g
Protein 35.78g 72%
Recipe Type: Cookies
Simple Food Recipes
Bessie
