Pumpkin Bread Cookie Bites

• 2 sticks Unsalted Butter
• 1/2 cups Sugar
• 1 cup Packed Light Brown Sugar
• 2 whole Eggs
• 2 teaspoons Vanilla Extract
• 1 can (16 Oz. Can) Pumpkin Puree
• 3 cups All-purpose Flour
• 2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 2 teaspoons Ground Cinnamon
• 1 teaspoon Ground Ginger
• 1/2 teaspoons Ground Nutmeg
• 1/4 teaspoons Ground Allspice Or Cloves
• 6 ounces, weight Butterscotch Chips (1/2 Of 12oz Bag)
• 1 cup Pecans, Chopped

1. 1. Preheat oven to 350F.
2. 2. Cream butter and sugars until light and fluffy.
3. 3. Beat in eggs one at a time, then beat in vanilla and pumpkin puree.
4. 4. In a separate bowl, combine flour, baking soda, salt, and spices.
5. 5. Add to the batter in 3 batches, mixing until just combined.
6. 6. Mix in the chips and nuts.
7. 7. Drop onto parchment-lined cookie sheets with a #60 scoop.
8. 8. Bake for about 14 minutes, until cookies are slightly browned around the edges.
9. 9. Cool on the sheet for 2 minutes, then remove to a rack to cool completely.
10. Yields about 8 dozen cookies.

butter, sugar, brown sugar, eggs, vanilla, allpurpose, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, ubc, butterscotch, pecans

Taken from tastykitchen.com/recipes/desserts/pumpkin-bread-cookie-bites/ (may not work)