Tuesday, April 15, 2008

Butterscotch Pumpkin Cookies (a la Andrea)

  • 2 18.25-ounce packages yellow or spice cake mix
  • 1 29-ounce can pumpkin puree
  • 2 cups butterscotch chips

  1. Preheat oven to 350 F.
  2. Pour cake mixes and pumpkin into a large bowl and mix well until fully incorporated.
  3. Stir in butterscotch chips.
  4. Drop by rounded spoonfuls onto a lightly greased cookie sheet.
  5. Bake 8-12 minutes.
  6. Cool 2 to 3 minutes on cookie sheet before removing to a rack to cool completely.
Yield: 4 to 5 dozen cookies.

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