Sugar-Coated Sundays: Pumpkin Butterfinger Cookies

Two of my favorite flavors are Butterfingers and pumpkin, I don't care what time of year it is.  But, since it's fall and all {look! I rhymed}, I'm jumping on the pumpkin band wagon a bit here.

How could I not bring my two favorite flavors loves together into one happy bite?  I mean come on, stores shelves are lined with fun-sized Butterfingers {which means there are some for me to hoard not and share with anyone} and pumpkin puree.  It's a sign.
Seriously.

I do think these cookies need a little something extra.  Next time I'm going to drizzle melted semi-sweet chocolate over the top or do a half dip to kick up the chocolate/pumpkin flavor.  The best part of these cookies is getting a melted Butterfingers bite.  Mmmm.

Pumpkin Butterfinger Cookies

Ingredients:
1/2 cup butter, softened
1/2 cup granulated sugar
1/4 cup dark brown sugar
1 egg
1 1/2 teaspoons vanilla
1/2 can pureed pumpkin  (from a 15 ounce can)
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
2 Butterfingers candy bars, rough chopped  (or 8 fun-size candy bars)

Directions:

1. Preheat oven to 350 degrees F.  Line a cookie sheet with a Sil-Pat (or parchment paper).
2. In a medium bowl, combine flour, salt, baking soda, baking powder, and pumpkin pie spice; set aside.
3. In a large bowl, cream together butter and sugars.  Add egg, vanilla, and pumkin; mix until well blended and smooth.
4. Add flour mixture to pumpkin mixture in two additions, mixing until just combined after each addition.  Stir in Butterfingers.
5. Portion cookie dough by the tablespoonful onto prepared cookie sheet.  Bake 10 to 12 minutes.  
6. Remove from oven and cool 2 minutes on cookie sheet.  Transfer cookies to cooling rack and rest for 10 minutes.  Cookies with be light and cakey.