Friday, October 16, 2009

Pumpkin butterscotch cookies

Last week we went to the Mizzou v Nebraska football game. We brought a few friends so I thought I should contribute to the food of the tailgate. That and I saw this recipe and wanted to try it out.

Let me start by saying that I am NOT a baker. Typically when I attempt to bake, something goes wrong. I am happy to say that NOTHING went wrong this time. I am pretty happy about that.

These cookies went over quite nicely at the tailgate...until they got completely rained on. Apparently the container had standing water in it by the end of the night. They made for good hangover breakfast the next day for the fam anyway. :)

I didn't take any pics (remember, my iphone camera is broken??). Here is a pic from Heather's blog which is where I got the recipe in the first place.


3 cups all purpose flour

2 1/4 tsp baking powder

1 1/2 tsp baking soda

3/4 tsp salt

1 1/2 tsp ground cinnamon

1/4 tsp nutmeg

3 eggs

1 1/2 cups sugar

1/2 cup applesauce (unsweetened)

1/4 cup canola or corn oil (I used all 3/4 cup applesauce)

1 1/2 cups canned pumpkin

1 1/2 tsp vanilla extract

1 1/2 cups butterscotch chips (I am sure I used more)


1. Position a rack in the middle of the oven. Preheat the oven to 325 degrees F. Spray the cookie sheets with cooking spray.

2. Stir the flour, baking powder, baking soda, salt cinnamon, and nutmeg in a medium bowl and set aside.

3. In a large bowl, using an electric mixer on medium, beat the eggs and sugar until smooth and light in color, about 1 minute. Stop the mixer and scrape the sides as needed while mixing.

4. On low speed, mix the applesauce, oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.

5. Scoop approximately 1/4 cup of dough (using measuring cup or ice cream scoop) onto prepared cookie sheet, spacing the cookies approximately 2 1/2 inches apart.

6. Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted into the center comes out dry, about 12-16 minutes. Cool them on a baking sheet for about 5 minutes , then use a wide metal spatula to transfer the cookies to a wire rack to cool.

Makes about 30 cookies.


1 comment:

Mrs EyeCanSee said...

Yum. Those sound delish....even if they were made by a MIZZOU fan! :)