These Pumpkin Butter Beer Cookies are so delicious. I love the flavors of pumpkin and butterscotch together, it’s amazing! These will be a really great fall dessert and perfect for Thanksgiving, too.
Pumpkin Butter Beer Cookies
Ingredients
- 2 1/2 C flour
- 1 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 3/4 C + 3 TBSP unsalted butter (room temp)
- 1 C + 2 TBSP dark brown sugar (packed)
- 1/2 C sugar
- 2 tsp vanilla
- 1/2 C pumpkin puree
- 2 1/2 C butterscotch chips
- 1 C finely chopped walnuts
Directions
- Preheat oven to 375 degrees.
- Line baking sheet with parchment paper.
- Whisk together flour, baking soda, pumpkin spice, and salt in a bowl.
- Using a mixer beat the butter until smooth. Add both sugars and vanilla beating on medium speed until the mixture is light and fluffy. Continue to beat while adding the pumpkin puree.
- Once all of these ingredients are well blended slowly begin to add in the flour mixture. Turn off the mixer and using a rubber spatula fold in the flour mixture until it begins to disappear. Gently add in the butterscotch chips and chopped walnuts.
- Using an ice cream scoop measure out the cookie dough balls. Place each dough ball on the baking sheet leaving space between each cookie. Roll the dough into a ball for baking.
- Bake at 375 degrees for 15-16 minutes. The edges of the cookies should be a golden color.
- Allow the cookies to cool slightly on the baking sheet before moving to a cooling rack.
Pumpkin Butter Beer Cookies
Ingredients
- 2 1/2 C flour
- 1 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 3/4 C + 3 TBSP unsalted butter room temp
- 1 C + 2 TBSP dark brown sugar packed
- 1/2 C sugar
- 2 tsp vanilla
- 1/2 C pumpkin puree
- 2 1/2 C butterscotch chips
- 1 C finely chopped walnuts
Instructions
- Preheat oven to 375 degrees.
- Line baking sheet with parchment paper.
- Whisk together flour, baking soda, pumpkin spice, and salt in a bowl.
- Using a mixer beat the butter until smooth. Add both sugars and vanilla beating on medium speed until the mixture is light and fluffy. Continue to beat while adding the pumpkin puree.
- Once all of these ingredients are well blended slowly begin to add in the flour mixture. Turn off the mixer and using a rubber spatula fold in the flour mixture until it begins to disappear.
- Gently add in the butterscotch chips and chopped walnuts.
- Using an ice cream scoop measure out the cookie dough balls.
- Place each dough ball on the baking sheet leaving space between each cookie. Roll the dough into a ball for baking.
- Bake at 375 degrees for 15-16 minutes.
- The edges of the cookies should be a golden color.
- Allow the cookies to cool slightly on the baking sheet before moving to a cooling rack.
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