Pumpkin, Chocolate & Butterscotch Chip Cookies
This recipe is featured in Pumpkin: A Contemplation
- 300 grams (2 cups) all-purpose flour
- 10 grams (2 teaspoons) baking powder
- 3.75 grams (¾ teaspoon) baking soda
- 5 grams (1 teaspoon) ground cinnamon
- 2.5 grams (½ teaspoon) ground ginger
- 2.5 grams (½ teaspoon) ground nutmeg
- .6 ml (⅛ teaspoon) ground cloves
- 112 grams (½ cup) sugar
- 112 grams (½ cup) light-brown sugar, packed
- 115 grams (½ cup) butter, room temperature
- 1 large egg
- 5 ml (1 teaspoon) vanilla extract
- 240 ml (1 cup) pumpkin purée (about half a 28 gram/14 ounce can)
- 177 ml (¾ cup) semi-sweet chocolate chips
- 177 ml (¾ cup) butterscotch chips
1. Preheat oven to 180°C (350ºF).
2. Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar, brown sugar and butter until fluffy. Add egg and vanilla. Add pumpkin purée. Slowly add in flour mixture beating until just combined. Fold in chocolate and butterscotch chips.
4. Drop dough 30 ml (2 tablespoons) at a time onto baking sheets lined with parchment paper, about 5 cm (2 inches) apart.
5. Bake until fully baked at the center, about 12 minutes. More “cakies” than cookies, these should be crisp at the edges and tender in the center. Cool on the sheet for a few minutes before transferring to a wire rack to cool completely. Store in an airtight container.