Delight in these soft and flavorful spiced pumpkin cookies with a hint of butterscotch.
Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the butter and sugar until light and fluffy using an electric mixer.
Ensure the butter is at room temperature for easier creaming.
Beat in the egg, followed by the pumpkin puree and vanilla extract, until well combined.
Scrape down the sides of the bowl to ensure even mixing.
In a separate bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt.
Whisking the dry ingredients helps to evenly distribute the spices.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the butterscotch chips using a spatula.
Gently folding prevents breaking the chips and keeps the batter airy.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Use a cookie scoop for evenly sized cookies.
Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden.
Rotate the baking sheet halfway through for even baking.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooling on the baking sheet allows the cookies to set properly.
Serve the cookies once cooled and enjoy with your favorite beverage.
Store any leftovers in an airtight container to maintain freshness.
