Pumpkin Butterscotch Cookies



A while ago I made this Pasta with Mushroom and Pumpkin-Gorgonzola Sauce and I had some pumpkin puree left over, so I decided to use that puree to bake some delicious cookies. Lisa, my friend from Canada, brought over some Butterscotch chips for me when she visited last Spring and when I found this recipe over on Joy the Baker, I knew I had found the perfect recipe to use them in. My cookies look a bit different than Joy’s, but they still tasted great. These cookies are not the crispy kind, they are more cakey. I love the combination of the pumpkin with the sweetness of the butterscotch and so did my dad and my coworkers!

Pumpkin Butterscotch Cookies

As found on Joy the Baker
Makes about 2 dozen cookies

2 cups all-purpose flour
1½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 tsp. ground cinnamon
2 large eggs
1 cup sugar
½ cup vegetable or canola oil
1 cup pumpkin puree
1 tsp. vanilla extract
1 cup butterscotch chips (or chocolate chips)

Preheat the oven to 325° F.  Line two baking sheets with parchment paper or silicone baking mats.  In a small bowl combine the flour, baking powder, baking soda, salt and cinnamon; whisk to blend.  In a the bowl of an electric mixer combine the eggs and sugar.  Beat on medium-high speed until smooth and light in color, about 1 minute.  Blend in the oil, pumpkin puree, and vanilla extract until well combined.  With the mixer on low speed, mix in the dry ingredients just until incorporated.  Gently fold in the butterscotch chips with a spatula.

Drop mounds of dough onto the prepared baking sheets (I used a medium-sized dough scoop), spacing them a few inches apart.  Bake, rotating the sheets halfway through baking, until the tops feel set and a toothpick inserted in the center comes out dry, about 14-16 minutes.  Allow to cool on the baking sheets 5-10 minutes before transferring to a wire rack to cool completely.  Store in an airtight container.

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