Pumpkinkakor

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1. 1
   Preheat oven to 375℉. Combine flour, baking powder, baking soda, pumpkin pie spice, and salt in medium size mixing bowl. Whisk together to mix thoroughly.
2. 2
   Cream together melted butter and brown sugar.
3. 3
   With the mixer running, add vanilla extract, pumpkin puree, hot water, and egg.**** (Read note.)
4. 4
   Add flour to the wet mixture little by little, mixing until just combined.
5. 5
   Be careful not to overmix the dough. Stop mixing once the flour is fully incorporated.
6. 6
   Scrape down mixing bowl and fold in white chocolate chips and butterscotch chips by hand.
7. 7
   Chill in fridge or freezer for 10-15 minutes so it’s scoopable and not too soft.
8. 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.
9. 9
   Bake 10-12 minutes. Let cool for 15 minutes before handling. Enjoy!