Butterscotch Pecan Pumpkin Cookies

Remember the other day I told you I would have a recipe for you to use the rest of the leftover pumpkin?  Well this is the recipe.  This is the perfect fall cookie.  It reminds me of a soft gingerbread cookie.  The spices are great in it and they smell so good.

You will want to bake up a batch of these soon.

There's several good smelling spices in this recipe.

Start with 1 cup pecans.  They are going to need to be toasted so you need to start with them.

To toast the pecans lay them on a parchment lined baking sheet in a single layer.  Place in a 350 preheated oven for 5-10 minutes.  I shook them about halfway through the baking.  You don't want them to get too toasted.  Take them out and let them cool.

Now on to the cookie.  Place 1 stick of softened butter in the mixer.

Add 3/4 cup brown sugar

3/4 cup white sugar to the mixer and beat until smooth.

Add 1 egg

1 cup canned pumpkin

1 teaspoon vanilla.  Mix well.

Add 1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoon cinnamon.

1 teaspoon pumpkin pie spice

1/4 teaspoon cloves

1/4 teaspoon ginger

Mix all that well.  It smells good.

Add 2 1/2 cups all purpose flour.

2 cups butterscotch chips.

Now chop those toasted pecans.

Scoop out the cookies to the parchment lined baking sheet.  Place in a preheated 350 oven and bake 10-12 minutes.

They don't spread much which is good to know when placing them on the cookie sheets.

Now enjoy them.

Butterscotch Pecan Pumpkin Cookie Recipe

1 stick softened butter
3/4 cup brown sugar
3/4 cup sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon clove
1/4 teaspoon giner
2 cups butterscotch chips
1 cup chopped toasted pecans

Bake 10-12 minutes in a preheated 350 oven