Monday, April 11, 2011

Butterscotch Chip Pumpkin Cookies

I *think* this is the last of my Christmas cookie recipes. (Better late than never, right?) And once again, this was one of those pumpkin recipes that felt familiar as I was making it ... and then I realized it was pretty much the same thing as the Pumpkin Cookies I always make - except with the addition of butterscotch chips.

Ah well.

They were delicious, and since they have a cake mix base, they stayed extremely moist, which was great considering I was shipping these to various friends and family members across the country. And once again, ease to the rescue! The fact that this one batch made a ton of cookies was perfect for Christmas, too.

2 packages yellow or spice cake mix
1 can (29 oz.) pumpkin
2 cups butterscotch chips*


Preheat over to 350 degrees. With a spoon, stir cake mixes and pumpkin together in a large bowl. Stir in butterscotch chips.

Drop by rounded teaspoonfuls onto a lightly greased cookie sheet. Bake 8-12 minutes.

Cool 2-3 minutes on cookie sheet before removing to a nonstick rack to cool completely.

 *Milk chocolate chips can be substituted for butterscotch chips.

Source: 101 More Things To Do With A Cake Mix by Stephanie Ashcraft


Life with Kaishon

Oh my goodness. These cookies look so totally scrumptious! YUM!

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