This is what happens when I am still having fun with pumpkin recipes and then notice leftover Hershey’s bars from s’more making this summer. Maybe it’s overkill, but it is what it is.
2¼ cups flour
1½ cups oats
2 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
1/2 cup sugar
1 cup brown sugar
1 egg
1 tsp vanilla
1 cup canned pumpkin
1 cup chopped pecans
1 cup butterscotch chips
Hershey’s milk chocolate bars
Preheat oven to 350°. In a medium bowl whisk together flour, oats, pumpkin pie spice, baking soda, and salt, set aside.
In large bowl with electric mixer, beat butter, sugar, and brown sugar until light and fluffy. Add egg, vanilla, and pumpkin, beat until smooth. Stir in flour mixture just until combine. Fold in pecans and butterscotch chips.
This is where it gets wacky (refer to picture above). Put small cookies scoopfuls of batter on cookie sheet. Press one piece of Hershey’s milk chocolate bar on each small scoop until batter is flattened under whole piece of chocolate. Place one medium cookie scoopful of batter on top of each milk chocolate piece. With bottom of a glass that has been dipped in sugar, flatten medium scoop of batter over chocolate piece until covered. Bake for 12-13 minutes.
If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.
