Step 1

Preheat oven to Combine flour, baking powder, baking soda, and salt in medium size mixing bowl. Whisk together to mix thoroughly.

Step 2

Cream together melted butter and brown sugar.

Step 3

With the mixer running, add pumpkin puree, hot water, and egg.** (Read note.)

Step 4

Add flour to the wet mixture little by little, mixing until just combined.

Step 5

Be careful not to overmix the dough. Stop mixing once the flour is fully incorporated.

Step 6

Scrape down mixing bowl and fold in white chocolate chips and butterscotch chips by hand.

Step 7

Chill in fridge or freezer for 10-15 minutes so it’s scoopable and not too soft.

Step 8

Using a cookie scoop, scoop balls out onto a parchment-lined cookie sheet, 2 inches apart. Sprinkle each with a little salt if you like a salty sweet flavor. I like to push a couple extra chocolate chips on top too, so they look extra pretty when they come out of the oven.

Step 9

Bake 10-12 minutes. Let cool for 15 minutes before handling. Enjoy!