- 1 cup canned pumpkin (not pumpkin pie filling)
- 1 cup white sugar
- 1/2 cup butter (melted)
- 1 egg
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 3/4 cup semi sweet chocolate chips
- 3/4 cup butterscotch chips
PER SERVING *
|Calories1560Calories from Fat780|
|% DAILY VALUE*|
|Calories from Fat780|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Rachel Degn 6 days ago
These were really good! they are thick and gooey if you under-bake them, or cakey if you bake them as reccommended.
Ella B. 7 days ago
These cookies were amazing I think they just needed a little more pumpkin flavor, but overall these were so good!!!
Mary O. 14 days ago
These cookies are delicious! The two kinds of chips are a great idea. They are almost a cross between a cookie and a pumpkin bread. Yum!
Vargas 18 Sep
These were delicious. A total hit at our office party. I think they will become a family tradition now.
Wendy D. 8 Dec 2017
fantastic cookie, though I used white cjips instead
Morgan D. 19 Nov 2017
It was a little sweet, but still so delicious!
Sara Scalise 12 Nov 2017
These cookies were phenomenal. I highly recommend making a test cookie first to make sure your bake time is good. I think mine were a bit large as they took 13-14 minutes to bake to perfection.
Susan S. 3 Mar 2016
I didn't have butterscotch chips so I doubled the semi-sweet chips. It is a soft moist cake like cookie. At first I thought I should taste more pumpkin but why mess with perfection. It is a perfect balance of of spices, not overpowering. Not overly sweet.