pumpkin butterfinger cookies

Name: Pumpkin Butterfinger Cookies
Prep time: 10 min
Cook time: 10 min
Yield: 18
Cuisine: American
Ingredients: 1/2 cup(s) butter, softened; 1/2 cup(s) granulated sugar; 1/4q cup(s) dark brown sugar; 1 - egg; 1 1/2 teaspoon(s) vanilla; 1/2 can(s) pureed pumpkin (from a 15 ounce can); 2 cup(s) all-purpose flour; 1/2 teaspoon(s) salt; 1 teaspoon(s) baking powder; 1 teaspoon(s) baking soda; 1 1/2 teaspoon(s) pumpkin pie spice; 2 - butterfingers candy bars, rough chopped (or 8 fun-size candy bars)

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://www.whitelightsonwednesday.com/sugar-coated-sundays-pumpkin-butterfinger-cookies/

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yield 18 serving(s)

prep time 10 Min

cook time 10 Min

method Bake

Ingredients For pumpkin butterfinger cookies

1/2 c

butter, softened
1/2 c

granulated sugar
1/4q c

dark brown sugar
1

egg
1 1/2 tsp

vanilla
1/2 can

pureed pumpkin (from a 15 ounce can)
2 c

all-purpose flour
1/2 tsp

salt
1 tsp

baking powder
1 tsp

baking soda
1 1/2 tsp

pumpkin pie spice
2

butterfingers candy bars, rough chopped (or 8 fun-size candy bars)

How To Make pumpkin butterfinger cookies

1
Preheat oven to 350 degrees F. Line a cookie sheet with a Sil-Pat (or parchment paper). In a medium bowl, combine flour, salt, baking soda, baking powder, and pumpkin pie spice; set aside.

2
In a medium bowl, combine flour, salt, baking soda, baking powder, and pumpkin pie spice; set aside. In a large bowl, cream together butter and sugars. Add egg, vanilla, and pumpkin; mix until well blended and smooth.
3
Portion cookie dough by the tablespoonful onto prepared cookie sheet. Bake 10 to 12 minutes. 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.
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