Dessert: Pumpkin Chocolate Butterscotch Chip Cookies

Recipe by Joanna Saltz Because pumpkin loves chocolate—but it loves butterscotch even more.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Pumpkin Chocolate Butterscotch Chip Cookies

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 c. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
2 eggs
1 c. sugar
1/2 c. vegetable oil
1 c. canned pumpkin puree
2 tsp. vanilla extract
1 c. butterscotch chips
1 c. semi-sweet chocolate chips

Instructions

Preheat oven to 325 degrees. In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Mix until well-blended.
In the bowl of an electric mixer, combine eggs and sugar, and beat on medium-high until smooth and pale, about 1 minute. Beat in the oil, pumpkin puree, and vanilla extract and mix until well-combined. Turn the mixer down and slowly blend in the flour mixture until just incorporated. With a rubber spatula, gently fold in the butterscotch and chocolate chips.
Using a medium-sized ice cream scoop, place mounds of cookie dough on a cookie sheet lined with parchment paper, about 2 inches apart. (The cookies will spread.) Allow to bake about 15 minutes, until the cookies are springy to the touch. Allow to cool.

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