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Harry Potter Pumpkin Butterbeer Cookies
Jennifer Quisenberry
Harry Potter Pumpkin Butterbeer Cookies are perfect for Halloween parties, class parties, Autumn birthdays, and even Thanksgiving. And the recipe is easy enough that even younger kids can help you in the kitchen.
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Prep Time
15
minutes
mins
Cook Time
16
minutes
mins
Total Time
31
minutes
mins
Course
Dessert
Cuisine
American, British
Servings
24
Calories
323
kcal
Equipment
Baking Sheet
Parchment Paper
Whisk
Measuring Cups
Measuring Spoons
Mixer
Rubber Spatula
Ice Cream Scoop
Cooling Rack
Ingredients
1x
2x
3x
Ingredients Needed
2 ½
cups
flour
1
tsp
baking soda
1 ½
tsp
pumpkin pie spice
½
tsp
salt
¾
cup
unsalted butter
room temperature
3
tbsp
unsalted butter
room temperature
1
cup
dark brown sugar
packed
2
tbsp
dark brown sugar
packed
½
cup
sugar
2
tsp
vanilla
½
cup
pumpkin puree
2 ½
cups
butterscotch chips
1
cup
walnuts
finely chopped
Instructions
Preheat oven to 375 degrees.
Line baking sheet with parchment paper.
Whisk together flour, baking soda, pumpkin spice, and salt in a bowl.
Using a mixer beat the butter until smooth.
Add both sugars and vanilla beating on medium speed until the mixture is light and fluffy.
Continue to beat while adding the pumpkin puree.
Once all of these ingredients are well blended slowly begin to add in the flour mixture.
Turn off the mixer and using a rubber spatula fold in the flour mixture until it begins to disappear.
Gently add in the butterscotch chips and chopped walnuts.
Using an ice cream scoop measure out the cookie dough balls.
Place each dough ball on the baking sheet leaving space between each cookie.
Roll the dough into a ball for baking.
Bake at 375 degrees for 15-16 minutes.
The edges of the cookies should be a golden color.
Allow the cookies to cool slightly on the baking sheet before moving to a cooling rack.
Notes
Please note that nutrition facts are subject to change based on your choice of ingredients.
Nutrition
Calories:
323
kcal
Keyword
Harry Potter Pumpkin Butterbeer Cookies
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