Have you noticed yet that every other recipe I post has pumpkin in it? Just know that it’s a true reflection of what I eat each week this time of year. Soups, breads, pancakes- if I have pumpkin in the fridge, hands down, it’s going in it. I was craving some pumpkin cookies the other day but just finished off a batch of Pumpkin Chocolate Chip cookies last week. I wanted something different...with pumpkin. I saw this Pumpkin Streusel Cookie recipe on Pinterest and was inspired!
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Have you seen the Pumpkin Spice Pudding at the grocery store? I found mine in a special holiday section at Walmart. I bought a couple boxes and knew I had to use them to make these cookies. I paired the pumpkin with Butterscotch morsels this time around, which was new and absolutely incredible. Hello- has everyone known about this combination but me?! I actually like it so much more than pumpkin and chocolate, which says a lot! You MUST try them!
Butterscotch Pumpkin Pudding Cookies
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1 small box Pumpkin Spice Jell-O pudding mix
- 1/2 cup pumpkin puree
- 2 eggs
- 1 tsp vanilla
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 2 cups flour
- 1/2 cup chopped walnuts
- 1 cup butterscotch morsels
Preheat the oven to 350 degrees.
Cream the butter, sugar, pudding, pumpkin, eggs and vanilla together. Add the baking soda, flour and salt and mix thoroughly. I use a KitchenAid mixer, but a hand mixer or simply a wooden spoon would work well too!
Add in the butterscotch morsels and the nuts. Mix to combine. Those anti-nut fans can leave them out if you’d like.
Scoop 1″ rounds of cookie dough onto a sprayed cookie sheet. Bake at 350 degrees for 10-12 minutes. My first batch was perfect at 12 minutes, but after the pan was hot, I only cooked the other batches for 10 minutes. I like soft cookies!
ENJOY. We certainly did.