Pumpkin-butterscotch cookies

When I first moved to Richmond I lived with one of my very best friends. It was our first apartment, first real jobs out of college, first time really living on our own, and because of all those things it was a relatively brief but still formative time for both of us.

Today is her birthday! Happy birthday Andrea! And it’s also the day before Thanksgiving, which is sort of the unofficial end of pumpkin season, right? That makes today the best day to share this recipe, a recipe I got from Andrea. This is a stained, faded, well-thumbed, page in my recipe book, and whenever I make it for a group someone always asks for the recipe. ALWAYS.

Whip these up with the pumpkin left in your pantry, because after tomorrow everything switches to peppermint and eggnog. HURRY! ONLY 33 DAYS UNTIL CHRISTMAS!!!

We did all this before I had Baby Anna. I took a lot more photos than you see in this post, and looking at them now they’re all VERY blurry, terribly framed, and the color is off. Basically it looks like a very tired, uncomfortable person took them and then said THIS IS GOOD ENOUGH!

Mary Virginia put on her apron, I convinced Thomas to wear pants, and then we commenced STIRRING!

THE STIRRING! My kids love stirring. Anytime I cook anything my little helpers appear and ask to stir. Please? Please, Mommy? Please let me fling whatever you’re cooking all over the kitchen and call it stirring!

Why do we do pool parties for birthdays? Next year Thomas’s birthday theme will be “unfettered access to a bowl of batter!”

Well done, kids! The batter is mixed to a pulp!

Great news! This batter is durable!

Taste-testing with a liiiiiiittle batter on her face. (But a completely clean apron.)


Pumpkin- Butterscotch Cookies


1/2 cup shortening
1 cup brown sugar
1 cup pumpkin puree
1/2 tsp salt
1/2 tsp vanilla
1 egg
2 1/4 cup flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 bag butterscotch morsels


Preheat your oven to 350 degrees.
Mix shortening, sugar, and pumpkin. Add salt, vanilla and egg. Mix until well blended. Sift together flour, baking powder, baking soda, and cinnamon. Add to wet ingredients and mix well.
Add the morsels, and mix until they’re evenly distributed through the batter.
Bake for 12 minutes. Makes about three dozen.

1 Comment

  1. […] Pumpkin Butterscotch Cookies by The Kriegers […]


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