Pumpkin Butterscotch (Printable Version)

Tender pumpkin bites filled with sweet butterscotch, perfect for chilly autumn days.

# Ingredients You'll Need:

→ Dry stuff

01 - 4 g pumpkin spice
02 - 250 g all-purpose flour
03 - 2 g salt
04 - 5 g baking soda

→ Wet stuff

05 - 1 large egg
06 - 113 g softened unsalted butter
07 - 240 ml canned pumpkin puree
08 - 5 ml vanilla extract

→ Sweet stuff

09 - 200 g light or dark brown sugar

→ Extras

10 - 170 g butterscotch chips

# Detailed Preparation Steps:

01 - Heat your oven to 175°C and cover two baking sheets with parchment.
02 - Whip the softened butter and brown sugar in a bowl until light and fluffy.
03 - Stir in pumpkin puree, egg, and vanilla until everything's well blended.
04 - In another bowl, toss together flour, baking soda, salt, and pumpkin spice.
05 - Slowly add the dry mix to the wet stuff and stir just enough to combine it all.
06 - Carefully fold the butterscotch chips into the dough with a spatula.
07 - Place spoonfuls of dough on the lined sheets about 5 cm apart. Bake for 12 to 15 minutes until edges look a bit golden.
08 - Keep cookies on the sheets for five minutes, then move them to a wire rack to cool completely.

# Helpful Tips:

01 - Dark brown sugar gives a richer taste.
02 - Make sure butter is soft for easier mixing.
03 - Don't bake too long to keep cookies soft and chewy.

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