Butterscotch Pumpkin Cookies

The leaves have fallen along with the temperatures and now is the time to think about some holiday baking. Here’s a great seasonal cookie that will use up any leftover pumpkin you may still have hanging out in your refrigerator. Simply mash your cooked leftover pumpkin, you only need one cup for this recipe.

It is a pumpkin cookie with a butterscotch frosting…especially delectable  because you are baking it yourself!  Be kind to your loved ones, as well as the earth and try using as many organic ingredients as you can!  I use organic products whenever possible.  Today I had on hand organic cane sugar, pumpkin, eggs and butter.  Every little bit of organic product you use helps the growers and the planet. By making these yourself for your family, you are saving money and using much fresher and more wholesome ingredients.


Butterscotch Pumpkin Cookies

2 cups flour
1- 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1 cup butter
1 cup cane sugar
1 egg
1 cup canned pumpkin
1 cup chopped pecans (toasted)

Butterscotch Frosting:

6 Tablespoons butter
1/3 cup organic cane sugar or brown sugar
2 cups powdered sugar 1 or more teaspoon(s) water to right consistency

Preheat oven to 375 degrees. Chop pecans.  In a saute pan, toast pecans until fragrant.  Set aside.

In a medium bowl, mix together flour, baking powder, baking soda, cinnamon, ginger and nutmeg.  Set aside.  In a large bowl (or mixer) cream together the sugar and butter.  Add one egg.  Stir in the pumpkin.  Add flour mixture and mix until incorporated.  (Do not over mix.)  Stir in pecans by hand. Drop with a teaspoon onto a cookie sheet.  Bake at 375 degrees for 10 – 12 minutes. Cool on wire rack.

For the Frosting:
Heat butter in a saucepan just till melted and bubbling.  Add sugar and stir.  Remove from heat and whisk in the powdered sugar.  Add a teaspoon of water or more until you reach desired consistency.  Frost the cookies. Grate a little more nutmeg over the top before the frosting sets. Wait at least five minutes, then sample!

How often do you use organic products?



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  2. I try to use organic products as much as i can. And this cookie recipe will use my usual organic stash ! Spices included ! It is supposed to be rainy for the next few days : cookies can cure everything, even disapointement of not being able to be outdoor for too long !

  3. yes, yes, and yes! Is 9am too early for these cookies… 😉

  4. These look wonderful. I can’t wait to try them.

    • I hope you do! They are soft and chewy, like little cakes! I forgot to mention that I also try to buy organic spices when possible. I find they usually have a better color and taste. Not to mention all the other benefits!

  5. This sounds delicious! I try to use organic products as much as possible & if I have to choose, will consult my list of best/worst – I think the EWG puts that out each year.