Pumpkin Butterscotch Cookies

Posted on November 9, 2009. Filed under: Cookies, Desserts, Fall Favorites |

I made these for a friend’s birthday. She loves pumpkin and butterscotch. So what better birthday treat then a pumpkin butterscotch cookie. These are good. For sure worth making. But I want to keep working on the recipe to make them less delicate. When you pick them up they almost fall apart in your hands.

Recipe adapted from Alicia’s Recipes
Makes about 2 dozen cookies

2 c. sifted all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 c. butter, room temperature
3/4 c. vegetable shortening
1/2 c. granulated sugar
1/2 c. brown sugar
1 c. canned pumpkin
1 egg, unbeaten
1 tsp. vanilla

Instructions

Preheat the oven to 350 degrees.
Sift flour, salt, baking powder, baking soda and cinnamon. Set aside.

Cream butter and vegetable shortening together in mixing bowl. Gradually add sugar and beat until fluffy. Thoroughly beat in the pumpkin, egg, and vanilla. Add dry ingredients all at once; blend just until flour is incorporated.

Drop cookies, about 1 1/2 inches in diameter, 2 inches apart onto lightly greased and flour-dusted cookie sheet. Keep remaining batter refrigerated. Bake for about 12 minutes or until lightly brown yet feel a bit soft when touched with fingertips. Don’t over cook.

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