{"id":9210,"date":"2018-10-08T06:00:29","date_gmt":"2018-10-08T12:00:29","guid":{"rendered":"https:\/\/icecreaminspiration.com\/?p=9210"},"modified":"2019-10-10T15:01:44","modified_gmt":"2019-10-10T21:01:44","slug":"chewy-pumpkin-spice-cookies-with-butterscotch-chips","status":"publish","type":"post","link":"https:\/\/icecreaminspiration.com\/chewy-pumpkin-spice-cookies-with-butterscotch-chips\/","title":{"rendered":"Chewy Pumpkin Spice Cookies with Butterscotch Chips"},"content":{"rendered":"

These chewy, soft pumpkin cookies are a new take on the classic chocolate chip cookie! With a tender interior and slightly crispy edge, full of pumpkin, cinnamon, and all the other spices you love for fall, they are the perfect addiction for the season!<\/p>\n

\"Chewy<\/p>\n

It’s time for fall cookies! The first thing that usually comes to mind when you’re thinking of baking cookies in the fall is soft pumpkin cookies. You know, those pumpkin spice cookies with cream cheese frosting<\/a>. They’re kind of like mini pumpkin spice cupcakes!<\/p>\n

Or maybe you’d think of pumpkin spice sugar cookies<\/a>. The kind that actually look like pumpkins and are adorable! (Click the link for my recipe and a demo for how to frost them).<\/p>\n

I wanted to break out and try some\u00a0pumpkin spice chocolate chip cookies, but with a slight change. Instead of chocolate chips, I used butterscotch chips! Because butterscotch is a “fall” flavor, right?<\/p>\n

These Chewy Pumpkin Spice Cookies with Butterscotch Chips have the consistency and look of a chocolate chip cookie. So if you’re not a huge fan of “cakey” cookies, then this is the pumpkin cookie for you!<\/p>\n

When I make these cookies, I like to employ the “tower” method of dough-stacking. (Yes, it’s a thing). It’s where you take two cookie balls and stack one on top of the other, squishing them together so you get a “cookie dough column.” (Also a thing).<\/p>\n

\"\"<\/p>\n

The reasoning behind this architectural cookie dough sculpting is that the bottom will spread out and bake first (giving you a slightly crispy edge) while the center takes longer to cook and stays nice and soft.<\/p>\n

And then you get this:<\/p>\n

\"Chewy<\/p>\n

Pure golden deliciousness with all the flavors of fall you love.<\/p>\n

Tips for making Chewy Pumpkin Spice Cookies with Butterscotch Chips<\/h2>\n
    \n
  1. You must refrigerate the dough!<\/strong> Not joking here. Do not skip this step, or your cookies will spread like a snowman on a hot summer’s day. The dough needs to be chilled for at least an hour. However, if you are in a hurry and have room in your freezer, you can smoosh the cookie dough against the sides of your mixing bowl (so the dough is stuck to the sides instead of in a big clump in the middle). Then put this in your freezer for about 30 minutes. By spreading the dough out, you’re making it easier for the cold to penetrate.<\/li>\n<\/ol>\n

    2. You can use either canned pumpkin puree or you can use your own homemade pumpkin puree.<\/strong> Homemade puree tends to have more liquid than the canned variety. If this is the case for you, add another two tablespoons of flour to the dough.<\/p>\n

    3. Keep cookie dough cold.<\/strong> If I have my stacks of cookie dough on my baking sheets waiting to go into the oven, I will keep them in the refrigerator (or freezer) so they stay cold before baking.<\/p>\n

    4. Bake some “test” cookies.<\/strong> If you remove your cookies from the oven and after a few minutes, they look wrinkly, kind of wet, and flat, you didn’t bake them for long enough. I suggest baking two “test” cookies on a small baking sheet to make sure you get the right baking time for your oven. The cookies should puff up in the oven and start to crack.<\/p>\n

    That’s it! Happy baking! (By the way, your kitchen will smell AMAZING while you are baking these cookies!)<\/p>\n