The cookie recipe comes from a wonderful lady, Susan, who ran a meal delivery business. Dinner to my door once a week was an absolute life saver when I had small children! I recently took the cookies to a play date, and they received many compliments. I didn't have time to cook the whole batch before leaving the house, so wrapped the remaining dough, popped it in the refrigerator, and cooked them up the next day - they turned out beautifully.
BUTTERSCOTCH PUMPKIN MUFFINS
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup pumpkin puree
2 eggs
1/3 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 teaspoon vanilla extract
3/4 cup butterscotch chips
Heat oven to 350F.
Coat muffin cups with nonstick spray or line with paper liners.
Sift together flour, baking soda, salt, cinnamon, ginger and nutmeg.
In a large mixing bowl, whisk together pumpkin, eggs, oil, granulated sugar, brown sugar and vanilla until well blended.
Gradually stir in flour mixture, then fold butterscotch chips into the batter.
Divide the batter evenly among prepared muffin cups, filling cups 2/3 full.
Bake 18 to 20 minutes, or until muffin tops spring back when touched lightly with a finger.
Cool in pan 5 minutes. Remove to wire rack and cool completely.
Enjoy!
PUMPKIN COOKIES
2 cups flour
1 cup butterscotch morsels
1 teaspoon baking soda
3/4 cup butter
2/3 cup sugar
2/3 cup packed brown sugar
1 egg
1/2 cup mashed pumpkin
1 cup oatmeal
1 12 ounce package of white chocolate chips
1 cup chopped walnuts
Heat oven to 350F.
Line cookie sheets with tinfoil.
Process butterscotch morsels in a food processor, until fine.
Cream butter and both sugars. Add egg and pumpkin. Mix well.
Add flour, processed butterscotch morsels, and baking soda. Beat until well mixed. Stir in oatmeal, white chocolate chips and walnuts.
Drop teaspoonfuls onto cookie sheet, bake for 12 to 14 minutes.
Enjoy!
Recipe from Susan Lovett.
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