I hereby declare it’s officially fall because I am posting a pumpkin recipe. Ta-da! Your welcome. Just ignore the fact that you’re still running your air conditioner if you live in the South.
These cookies were a huge hit. If you like chewy, soft cookies (and who doesn’t?), these fit the bill. I have to tell you, though, I struggled a bit with them. I added some rice crispy cereal because I wanted a crispy-chewy cookie, but not crispy like a hard, crunchy cookie, just crispy like little bits of crispiness floating around in a soft, chewy cookie. That was my vision.
Are you following me?
BUUUUT, I was on the fence about whether the final product “worked” because the crispy rice cereal did not make them as crispy as I thought it would or I should say that the cookie didn’t turn out exactly as I imagined it would, although I thought they were really, really good and I couldn’t stop eating them. Subtle crispiness and unique texture in a very soft, chewy, not-overly-pumpkiny-but-still-pumpkiny cookie is what I got. So after I ate the first batch myself (it was a half batch, okay?), I made a second batch and took it to the masses, and by masses I mean my family at a recent family gathering. Only one person thought that the rice crispy cereal didn’t work, but everyone else agreed that I should leave the recipe alone and whatever was in them was just right and please pass the cookies please.
And the more I shoved them down my throat, the more I thought that the crispy rice cereal brought a unique texture to the cookie. Not what I had initially envisioned, but a unique and delicious element, nonetheless.
Sooooooo, I said all that to say this. You can add the crispy rice cereal, or you can leave it out, but I have firmly decided that I like it in there.
–I baked my cookies for 14 minutes. I have a sneaking suspicion that something is wrong with my oven, though, and my temperature is off. I haven’t taken the time to test it, though. The edges should be light golden brown and the cookies should be set in the middle but they won’t look super done. But that’s how you get the chewiness.
–Let them cool for about 5 minutes before transferring to a wire rack to cool completely.
–You can increase the pumpkin pie spice for a greater punch if you’d like.
–These are not super pumpkiny, because I am not a super pumpkiny person when it comes to desserts and sweets. Subtle pumpkin flavor is where it’s at for me.
- 1 cup butter, softened to room temperature
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 eggs
- 6 tablespoons pure pumpkin (not pie filling)
- 1 tablespoon vanilla
- 3 cups all-purpose flour
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 tablespoon cornstarch
- 1 (12-ounce) bag butterscotch chips
- 2 cups crispy rice cereal
- Preheat oven to 350 degrees. Beat the butter and both sugars until light and fluffy. Add eggs and beat until mixed. Beat in the pumpkin and vanilla. Mix together the flour, salt, baking soda, pumpkin pie spice and cornstarch in a large bowl. Slowly add to batter and mix just until blended. Stir in chips and cereal by hand until mixed.
- Drop dough onto ungreased baking sheet by a 1 tablespoon measure cookie scoop. Leave about 1-2 inches in between cookies. Bake 12-14 minutes or until cookies are set and light golden brown around edges and set. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. About 48 cookies.