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Pumpkin Butterscotch Streusel Cookies

Pumpkin Butterscotch Streusel Cookies: a pillowy soft pumpkin cookie, filled with gooey butterscotch and topped with a cinnamon-gingersnap streusel.
Course Dessert
Cuisine American
Keyword Pumpkin Butterscotch Streusel Cookies
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 3 hours 10 minutes
Servings 36
Calories 96kcal
Author Erica

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • Pinch of salt
  • 1/2 cup unsalted butter room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg white
  • 2 teaspoons vanilla
  • 1/4 cup pure pumpkin puree
  • 1/2 cup butterscotch chips

Streusel topping

  • 2 tablespoons butter
  • 1/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons cinnamon
  • 3 tablespoons gingersnaps crushed; optional

Instructions

  • In a medium bowl, combine flour, baking soda, cornstarch, cinnamon, pie spice, and salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle, combine butter and sugars, mixing on medium speed for 2 minutes. Add in egg white and vanilla and mix until incorporated, then follow with the pumpkin puree.
  • Gradually add the dry ingredients into the wet, mixing until smooth.
  • On low speed, add in the butterscotch chips, only mixing until uniform.
  • Refrigerate the dough for 30 minutes to 24 hours.

Streusel Topping

  • Combine ingredients for streusel topping in a small bowl and cut together with the prongs of a fork until evenly crumbly.
  • Line your baking sheets with parchment of Silpat liners.Preheat oven to 350 degrees F.
  • Using a medium cookie scoop, scoop dough on to prepared baking sheets, leaving about 2 inches between each cookie.
  • Sprinkle streusel topping generously on each cookie.
  • Bake for 8-10 minutes, until bottoms are barely browning and tops no longer look wet.
  • Remove from oven and cool cookies on baking sheet for 5 minutes, before moving them to a cooling rack to finish cooling.

Nutrition

Calories: 96kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 54mg | Potassium: 20mg | Sugar: 8g | Vitamin A: 365IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.5mg