Two of my favorite flavors are Butterfingers and pumpkin, I don’t care what time of year it is. But, since it’s fall and all {look! I rhymed}, I’m jumping on the pumpkin band wagon a bit here.
How could I not bring my two favorite flavors loves together into one happy bite? I mean come on, stores shelves are lined with fun-sized Butterfingers {which means there are some for me to hoard not and share with anyone} and pumpkin puree. It’s a sign.
Seriously.
I do think these cookies need a little something extra. Next time I’m going to drizzle melted semi-sweet chocolate over the top or do a half dip to kick up the chocolate/pumpkin flavor. The best part of these cookies is getting a melted Butterfingers bite. Mmmm.
Pumpkin Butterfinger Cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Ingredients
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar
- 1 egg
- 1 1/2 teaspoons vanilla
- 1/2 can pureed pumpkin from a 15 ounce can
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 2 Butterfingers candy bars rough chopped (or 8 fun-size candy bars)
Instructions
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Preheat oven to 350 degrees F. Line a cookie sheet with a Sil-Pat (or parchment paper).
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In a medium bowl, combine flour, salt, baking soda, baking powder, and pumpkin pie spice; set aside.
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In a large bowl, cream together butter and sugars. Add egg, vanilla, and pumpkin; mix until well blended and smooth.
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Add flour mixture to pumpkin mixture in two additions, mixing until just combined after each addition. Stir in Butterfingers.
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Portion cookie dough by the tablespoonful onto prepared cookie sheet. Bake 10 to 12 minutes.
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Remove from oven and cool 2 minutes on cookie sheet. Transfer cookies to cooling rack and rest for 10 minutes. Cookies with be light and cakey.
