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Pumpkin Butterscotch Cookies
By: Ann Kyle
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Witches and Bats and Frankenstein…OH MY! Halloween parades, costume parties and trick-or-treat are hauntingly popping up and the Goblins are hungry! How in the fright do you feed them? I have an autumn recipe that I hope you’ll enjoy making for many moons to come.
A few years ago I came across a recipe in Country Living for pumpkin butterscotch cookies. I was intrigued by the combination of flavors and how easy the recipe seemed to be. The first time I made a batch I noticed that the cookies stayed moist for days whether they were covered or not; in addition, no matter the humidity level the cookies turned out beautifully each and every time even if I made them in to silver dollar size or that of a small hamburger patty. Feedback from all the willing guinea pigs at work was positive and some asked for the recipe as well.
Over and over again I was asked to make “those yummy pumpkin cookies of yours.” Feeling brave, I decided to enter them in a baked goods contest at a local fair with an auction that followed. Well, the results were in…no blue ribbon for me, or red, or ever a white one…hmmm, they’re so tasty. I drove myself crazy wondering why the judge didn’t find them to be special. My thinking was that after fifteen samples of chocolate chip cookies a twist on flavors would be refreshing for any palate. At the auction I could still see my plate on the table and the other entries were dwindling down. I was embarrassed and somewhat hurt! I wanted to yell out THOSE ARE GOOD COOKIES, YES, THOSE RIGHT THERE! Instead I leaned over to an acquaintance and commented that those were my cookies, they seemed to be avoided and did she know why. Her response was that people were skeptical of trying them because of the combination of pumpkin and butterscotch. They were eventually purchased by someone that paid so little it didn’t even cover the cost of making them. I slithered out of the arena and went home.
So, now, you be the judge. Give these little morsels a try and let me know how they turn out for you – I’m certain you’ll have a ghostly good time.
PUMPKIN BUTTERSCOTCH COOKIES
Cream together the following items:
1 c. pumpkin pie filling (canned pumpkin works too)
1 egg
1 t. vanilla
1 c. packed brown sugar (white or raw sugar also works)
½ c. shortening (margarine or Amish butter works fine in this recipe)
In separate bowl combine the following:
2 ¼ c. flour (pie/pastry flour works beautifully)
2 t. baking powder
1 t. baking soda
½ t. salt
1 t. cinnamon
*Gradually add dry ingredients to the creamed mixture. Add 1 c. of butterscotch morsels if desired.
Bake at 325 degrees for 12 minutes. If making larger cookies they can take 17 minutes to bake.
Credit – Country Living Magazine