Pumpkin Butterscotch Cookies
Nut-free, Dairy-free
Makes approx. 34 cookies
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 eggs
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 cup pumpkin puree
• 1 teaspoon vanilla
• 1 cup butterscotch chips
Directions
Preheat the oven to 325. Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, beat the eggs and sugar with an electric mixer on medium speed, until smooth and lightened in color, about 1 minute. On low speed, add the oil, pumpkin, and vanilla until blended. Mix in the flour mixture until incorporated. Fold in the butterscotch chips.
Scoop mounds of the dough onto the prepared baking sheets (I used a #40 – 1 1/2 tablespoon ice cream/cookie dough scoop), spacing the cookies 2 inches apart.
Bake for 7 minutes, rotate sheets, and bake for 8 minutes longer, until the tops feel firm and a toothpick inserted in the center comes out dry.
Cool them on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Note: the cookies can be stored in a tightly covered container at room temperature for up to 4 days or in the refrigerator longer.
(originally from Joy the Baker)
