Your new go-to cookie this fall

What do you do when you have leftover pumpkin from white chocolate pumpkin blondies?  You make cookies, of course! 

I'm a huge fan of butterscotch so I had to sub them in for the basic chocolate chips that the original recipe called for.  The combination of them with the pumpkin was pretty awesome, I must say.  And they couldn't be any easier to make!

The other great thing about these cookies was the texture...soooo soft and chewy.  They were a big hit with my girlfriends over lunch, and the kids loved them too.  

All you need is a cup of pumpkin for this recipe, so the next time you've got some you need to use up, definitely make a batch.  Then come back here and leave a comment thanking me :)

Pumpkin Butterscotch Cookies
slightly adapted from One Charming Party


1 1/2 cups sugar
1/2 cup shortening (or butter)
1 egg
1 teaspoon pure vanilla extract
1 cup canned pumpkin
2 cups AP flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup butterscotch chips

Preheat oven to 350 degrees. Using a stand mixer with the paddle attachment, cream the sugar and shortening for 3-4 minutes. Mix in the egg, vanilla and pumpkin.


In another bowl, combine flour, salt, baking soda, baking powder and cinnamon.  Add to pumpkin mixture and mix until just combined.  Stir chips in with a spoon.


Drop spoonfuls onto sheet pans lined with parchment paper.  Bake for about 12-15 minutes.


Makes approximately 30 cookies.

Linked to: Sweet Tooth Friday
                 Deelicious Sweets
                 Sweets For A Saturday
                 Pumpkin Blog Hop