Ingredients
Scale
Cookies:
- 1/2 Cup Butter
- 1/2 Cup Granulated Sugar
- 1/2 Cup Brown Sugar
- 1 Teaspoon Vanilla Extract
- 1/2 Cup Canned Pumpkin Puree
- 1 1/2 Cups All-Purpose Flour
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Baking Powder
- 1/4 Teaspoon Baking Soda
- 1 Teaspoon Cinnamon Powder
- 1 Teaspoon Pumpkin Pie Spice
- 1/2 Cup Butterscotch Chips
Cinnamon Sugar Mixture:
- 1/2 Cup Sugar
- 1 Teaspoon Cinnamon Powder
Instructions
- In a medium mixing bowl, add the butter and both sugars. Stir until well combined.
- Add the puréed pumpkin and vanilla to the sugar mixture. Stir until well incorporated and set aside.
- In a large mixing bowl, add the flour, salt, baking powder, baking soda, cinnamon and pumpkin pie spice. Stir to mix. Add the wet pumpkin sugar mixture and stir again to incorporate fully.
- Fold in the butterscotch chips.
- Cover and chill for 30 minutes.
- Preheat oven to 350°. Line a large baking sheet with parchment paper and set aside.
- Shape the chilled dough into 2-inch balls and place on a baking sheet. Using the bottom of a glass, flatten each cookie ball.
- In a small bowl, mix the sugar and cinnamon. Sprinkle the cinnamon sugar mixture on top of each cookie. Save some of it for after the cookies come out of the oven.
- Bake for 8-10 minutes. Do not overbake.
- While the cookies are still warm on the baking sheet, lightly sprinkle cookies again with the cinnamon sugar mixture.
- Allow cookies to cool on a baking sheet for 10 minutes before transferring them to a wire rack.
- The cookies can be stored for 7 days in an airtight container.
