Autumn Spice Pumpkin Cookies with Butterscotch and Pecans
Indulge in the rich flavors of fall with these Autumn Spice Pumpkin Cookies! Bursting with warm spices, these soft and chewy drop cookies are made with creamy pumpkin pie mix, buttery pecans, and delightful butterscotch chips. Perfect for sharing at gatherings, potlucks, or simply enjoying with a cup of tea or coffee, these cookies bring a touch of festive cheer to any occasion, making them a beloved addition to your seasonal baking repertoire.
60
Servings
40
Calories
13
Ingredients
Ingredients
butter
1 (cup, softened)
granulated sugar
1/2 (cup)
brown sugar
1/2 (cup, packed)
pumpkin pie mix
1 (cup)
eggs
2 (large)
water
1 (tablespoon)
vanilla extract
1 (teaspoon)
orange zest
1 (teaspoon)
all-purpose flour
4 (cups)
baking soda
1 (teaspoon)
salt
1 (teaspoon)
butterscotch chips
11 (ounces)
pecan pieces
1 (cup)
Instructions
1
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
2
Add the pumpkin pie mix, eggs, water, vanilla extract, and orange zest to the creamed mixture. Mix until fully incorporated.
3
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
4
Fold in the butterscotch chips and pecan pieces until evenly distributed throughout the dough.
5
Cover the dough and chill in the refrigerator for at least 2 hours, or until firm to the touch.
6
Preheat your oven to 375°F (190°C). Line ungreased baking sheets with parchment paper.
7
Using rounded teaspoons, drop spoonfuls of cookie dough onto the prepared baking sheets, leaving some space between each cookie to allow for spreading.
8
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the cookies have set.
9
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
Nutrition Information
2g
Fat
5g
Carbs
0.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Autumn Spice Pumpkin Cookies with Butterscotch and Pecans?
These are soft and chewy drop cookies featuring pumpkin pie mix, warm spices, butterscotch chips, and crunchy pecans, perfect for fall celebrations.
What ingredients are required for these pumpkin cookies?
The recipe requires butter, granulated sugar, brown sugar, pumpkin pie mix, eggs, water, vanilla extract, orange zest, all-purpose flour, baking soda, salt, butterscotch chips, and pecan pieces.
How many cookies does this recipe make?
This recipe is designed to yield approximately 60 cookies.
What is the calorie count per cookie?
Each cookie contains approximately 40 calories.
Do I need to chill the cookie dough?
Yes, you should cover and chill the dough in the refrigerator for at least 2 hours or until it is firm to the touch.
At what temperature should I bake the cookies?
Preheat your oven to 375°F (190°C) before baking.
How long do these cookies need to bake?
Bake the cookies for 10-12 minutes or until the edges are lightly golden.
Should I grease the baking sheets?
The recipe recommends using ungreased baking sheets lined with parchment paper.
Can I use pumpkin puree instead of pumpkin pie mix?
This recipe specifically calls for pumpkin pie mix, which contains added spices and sweeteners. If using puree, you may need to add additional spices like cinnamon and cloves.
What is the texture of these cookies?
These are soft and chewy drop cookies.
Is there a specific way to prepare the pecans?
The recipe calls for 1 cup of pecan pieces to be folded into the dough.
What kind of butter should I use?
You should use 1 cup of softened butter for the best creaming results.
How much sugar is in the recipe?
The recipe uses 1/2 cup of granulated sugar and 1/2 cup of packed brown sugar.
What provides the citrus note in the cookies?
One teaspoon of orange zest is added to the wet ingredients for a bright flavor.
Can I substitute the butterscotch chips?
While butterscotch chips define the flavor profile, you could substitute them with chocolate or white chocolate chips if preferred.
How much flour is needed?
The recipe requires 4 cups of all-purpose flour.
Is there any liquid added besides eggs and vanilla?
Yes, one tablespoon of water is added to the creamed mixture.
How do I know when the cookies are finished cooling?
Let them cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
Are these cookies suitable for holiday baking?
Yes, they are described as a festive addition to seasonal baking repertoires and perfect for holiday gatherings.
What is the first step in making the dough?
The first step is to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Can I use walnuts instead of pecans?
Yes, walnuts would be a suitable alternative to pecans in this recipe.
How much baking soda is required?
The recipe uses 1 teaspoon of baking soda.
What is the fat content per serving?
There are 2 grams of fat per cookie.
How many carbohydrates are in each cookie?
Each cookie has approximately 5 grams of carbohydrates.
How much protein is in one cookie?
There is 0.5 grams of protein per cookie.
Should I mix the dry ingredients separately?
Yes, whisk together the flour, baking soda, and salt in a separate bowl before adding them to the wet ingredients.
How much space should I leave between cookies on the tray?
Leave some space between each rounded teaspoon of dough to allow for spreading during baking.
What size should the cookies be when dropped?
The instructions recommend using rounded teaspoons of dough.
Are these cookies considered easy to make?
Yes, they are tagged as 'easy cookies' and use a standard drop cookie method.
Can these be served with drinks?
Yes, they are excellent enjoyed with a cup of tea or coffee.