Pumpkin Cookies (24 Cookies)
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium-sized mixing bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, and a pinch of salt. Whisk together to ensure everything is well-mixed.
- In another bowl, cream the melted butter with the brown sugar until smooth and creamy.
- With the mixer running, slowly incorporate the vanilla extract, pumpkin puree, hot water, and egg. **(See note for details.)
- Gradually add the dry ingredients to the wet mixture. Mix just until the dough comes together—don’t overwork the dough! Stop as soon as the flour is fully integrated.
- Scrape down the sides of your mixing bowl, then gently fold in the white chocolate chips and butterscotch chips by hand.
- Chill the dough in the fridge or freezer for about 10-15 minutes. This helps the dough firm up, making it easier to scoop.
- Using a cookie scoop, portion out dough balls onto a parchment-lined baking sheet, leaving about 2 inches of space between each. If you like a salty-sweet flavor, sprinkle a little salt on top. For extra visual appeal, press a few extra chocolate chips into the top of each cookie before baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden. Let the cookies cool on the tray for at least 15 minutes before handling.
- Serve and enjoy these beautifully baked treats!
Note
Light or dark brown sugar will work beautifully in this recipe, so feel free to use whichever you have available. Dark brown sugar will give a deeper color, but both varieties will result in delicious and visually appealing cookies!
When adding the hot water, make sure to pour it away from the egg. While everything will be mixed together eventually, pouring hot water directly onto the egg might cause it to cook prematurely!
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