Pumpkin Chippers
Sweet and chewy pumpkin chippers combine fall flavors with white chocolate, walnuts, and butterscotch morsels, making them perfect for cozy gatherings or a delightful treat.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Line cookie sheets with aluminum foil.
- In a food processor fitted with a steel blade, combine flour and butterscotch morsels.
- Process until butterscotch chips are as fine as the flour.
- Pour into a large bowl; add baking soda, Crisco, sugar, brown sugar, egg, and pumpkin.
- Beat until well mixed.
- Stir in oats, white chocolate chunks, and chopped walnuts.
- Drop by teaspoons onto the foil-lined cookie sheets, spacing 2 inches apart.
- Bake for 12 to 14 minutes or until golden brown.
- Remove immediately and cool on racks.
- Store in an airtight container.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar, or try adding a pinch of cinnamon or nutmeg to enhance the pumpkin taste. If you don't have butterscotch morsels on hand, chocolate chips or peanut butter chips can work well as a substitute. Ensure your pumpkin is well-drained if using canned to avoid overly wet dough.
Serving Suggestions
These Pumpkin Chippers are delightful on their own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. They pair beautifully with Lyn'S Cole Slaw for a balanced meal. Enjoy them with a cup of coffee or tea for a cozy afternoon snack.
Storage & Reheating
Store leftover Pumpkin Chippers in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to three months. To reheat, place them in a microwave for about 10-15 seconds or in a preheated oven at 350°F for a few minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Chippers contains roughly 295 calories, with 3g protein, 27g carbohydrates, and 20g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Absolutely! If you have fresh pumpkin, roast it until tender, then puree it for use in this recipe. Just make sure to drain any excess water to maintain the right dough consistency. Fresh pumpkin can add a vibrant flavor and texture to your cookies.
What can I use if I don't have walnuts?
If walnuts are not available or if you're looking for a nut-free option, you can replace them with sunflower seeds or pumpkin seeds. Alternatively, you could omit them entirely for a softer texture. Chocolate chips can also be added for extra sweetness!
How do I know when the cookies are done baking?
The cookies are done when they turn golden brown around the edges but still look a bit soft in the center. They will continue to cook slightly after being removed from the oven, so it's best to take them out just before they look fully done to keep them chewy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).