Pumpkin Butterscotch Chocolate Chunk Cookies

Today is my friend Kristen’s birthday! We share a love of food and pumpkin treats so I decided to bake some (surprise) goodies for her. (Update: she liked them!)

I looked into my arsenal of bookmarked recipes and found a recipe for double pumpkin kissed chocolate chunk cookies. I got all excited and then realized I probably wouldn’t be able to find Hershey’s pumpkin spice kisses in the midst of Easter candy season …so I swapped them out for butterscotch chips because I already know pumpkin goes well with butterscotch (see pumpkin butterscotch cookies circa 2010).

Look at that chocolate chunk gooeyness! These kind of reminded me of those pumpkin muffies (muffin tops) at Panera but with the added bonus of chocolate and butterscotch. Love love love. 

Ingredients (makes ~5 dozen cookies)
2 sticks butter, softened
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tbsp vanilla
1 cup pumpkin puree
3 1/4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp nutmeg
12 oz bag chocolate chunks
12 oz bag butterscotch chips
Preheat oven to 350 F.

In a small bowl, combine the flour, salt, baking soda, cinnamon and nutmeg. In a large bowl, cream the butter and sugars until light and fluffy with an electric mixer. Beat in the eggs and vanilla until well combined, then add the pumpkin puree.

 Slowly add the dry ingredients to the wet ingredients. Add in the chocolate chunks and butterscotch chips and mix until just combined.

Line a baking sheet with parchment paper. Scoop the dough with a small cookie scooper onto the parchment paper, about an inch apart. Bake for 10-12 minutes or until edges begin to brown. Let cool for 5 minutes before transferring cookies to a cooling rack.

Recipe adapted from Picky Palate.

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