The Pioneer Woman Tasty Kitchen
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Pumpkin Bread Cookie Bites

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Little morsels of pumpkin bread goodness in a convenient cookie form.

Ingredients

  • 2 sticks Unsalted Butter
  • ½ cups Sugar
  • 1 cup Packed Light Brown Sugar
  • 2 whole Eggs
  • 2 teaspoons Vanilla Extract
  • 1 can (16 Oz. Can) Pumpkin Puree
  • 3 cups All-purpose Flour
  • 2 teaspoons Baking Soda
  • ½ teaspoons Salt
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoons Ground Nutmeg
  • ¼ teaspoons Ground Allspice Or Cloves
  • 6 ounces, weight Butterscotch Chips (1/2 Of 12oz Bag)
  • 1 cup Pecans, Chopped

Preparation

1. Preheat oven to 350F.

2. Cream butter and sugars until light and fluffy.

3. Beat in eggs one at a time, then beat in vanilla and pumpkin puree.

4. In a separate bowl, combine flour, baking soda, salt, and spices.

5. Add to the batter in 3 batches, mixing until just combined.

6. Mix in the chips and nuts.

7. Drop onto parchment-lined cookie sheets with a #60 scoop.

8. Bake for about 14 minutes, until cookies are slightly browned around the edges.

9. Cool on the sheet for 2 minutes, then remove to a rack to cool completely.

Yields about 8 dozen cookies.

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2 Reviews

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Profile photo of nhsweetcherry

nhsweetcherry on 3.15.2011

Watch out – these are addictive! I caved and used chocolate chips instead of butterscotch, and I seriously could not stop munching on them! You might want to be prepared to add a bit more flour – some of these leaked pumpkin juice across the cookie sheet, but maybe that’s just the natural moisture in the pumpkin. Thanks for the recipe!!

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rabbitrabbit002 on 10.20.2010

I just made my first batch, and my kids and I both love them! Thanks :)

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