Pumpkin-Butterscotch Chocolate Chip Cookies

Pumpkin-Butterscotch Chocolate Chip Cookies
This recipe was originally published in Baked, a regular column on SauceMagazine.com.


1 1/3 cup all-purpose flour
½ tsp. baking soda
¼ tsp. salt
1½ Tbsp. pumpkin spice
4 oz. butter, melted
½ cup brown sugar
¼ cup granulated sugar
1 egg
½ tsp. maple extract
1/3 cup pumpkin purée
3 oz. butterscotch chips
3 oz. semi-sweet chocolate chips


• Sift the flour, baking soda, salt and pumpkin spice in a bowl. Set aside.

• In a separate bowl, combine the butter and sugars.

• Add in the egg and the maple extract and stir until combined.

• Add in the pumpkin purée.

• Add the wet ingredients into the bowl of dry ingredients.

• Once everything is combined, cover with plastic wrap and refrigerate for about 30 minutes.

• Preheat the oven to 350 degrees.

• Put a heaping tablespoon of dough on a baking sheet (sprayed or with parchment paper); keep some space between the mounds.

• Bake for 12 to 14 minutes, depending on size, until golden (they should press back very lightly when touched).

• Let cool before serving.