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