Pumpkin Butterscotch Cookies

I was a little hesitant to originally make these cookies because of the sunken-in appearance of the butterscotch chips. Not that the cookies have to be pretty, but it just made them look kind of hard to make. I was completely shocked by how many cookies this recipe yielded and how fluffy they were. Because of that, you really want to make sure to have plenty of milk for dipping these little lovelies into. This would make a great treat to bring to the family for the holidays and they will be astonished to see that you have found canned pumpkin puree. Too bad they don’t know that you actually made the puree yourself at home. I know that really helped me to try all of my pumpkin recipes this year. Plus if you find pie pumpkins pretty cheap, then that is all it will cost you, besides time.

Pumpkin Butterscotch Cookies

Adapted from: Annie's Eats, originally Joy the Baker

Yields: 25 cookies

2 cups plus 3 Tbsp all-purpose flour

1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
2 large eggs
1 cup sugar
½ cup canola oil (or vegetable)
1 cup pumpkin puree
1 tsp vanilla extract
1 cup butterscotch chips

Preheat oven to 325 degrees. In a small bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Set aside. In the bowl of a stand mixer, combine the eggs and sugar. Beat on medium-high until smooth, about 1 minute. Blend in the oil, puree and vanilla. Mix well.

On low speed, add dry mixture into the stand mixer a little at a time. Mix until well incorporated and then fold in the butterscotch chips. Drop the dough balls with a small ice cream scooper onto a silicone-lined baking sheet and bake for 14-16 minutes. Make sure to rotate halfway through the cooking time. When they are done, a toothpick should come out clean from the middle of the cookies. Allow to cool 5 minutes on the baking sheet and then transfer to a wire cooling rack.

The pumpkin taste really didn’t set in until the second day so store these in an airtight container for up to 5 days and enjoy them from the fridge or heated for a brief 10 seconds in the microwave. Don’t forget the milk!