Ingredients

The following ingredients have 4 Servings
  • 2¼ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tbsp wheat germ (optional)
  • 1 tsp salt
  • ½ cup butter (1 stick, room temperature)
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • ¾ cup Canned pure pumpkin puree ()
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 egg
  • ½ cup semi-sweet chocolate chips ()
  • ¾ cup crispy baking bits (I used NESTLÉ® BUNCHA CRUNCH® )
  • ¾ cup butterscotch bits ()

Instruction

  • Line a baking sheet with parchment paper and preheat the oven to 375-degrees F.
  • In the bowl of an electric mixer, beat together the butter and sugars until creamy and smooth. 
  • Add in the egg, vanilla, pumpkin puree, and cinnamon. Mix on a medium speed until combined.
  • Add the flour, wheat germ, baking soda and salt and mix on low to combine.
  • Finally, add in the chocolate chips, butterscotch chips and crispy crunchy bits. Mix gently on low.
  • Drop by tablespoonfuls on the prepared baking sheet. (Or use a cookie scoop for uniform sized cookies).
  • Bake for 10-12 minutes until golden brown and the edges are firm. 
  • Allow the cookies to cool 2 minutes on the baking sheet before removing them to a cooling rack.