Pumpkin Butterscotch Cookies

Those of you that know me well, know my love for pumpkin. So, here is one more pumpkin recipe to kick off every one's Thanksgiving week. These soft delicious cookies have pumpkin, cinnamon and butterscotch chips that add a warmth of flavor that will have you coming back for more. I must say these cookies are no beauties, but they make up for it in flavor. Simple to make, and with the yummy fall flavors, who can say no? Not me!

I would also like to take this moment to wish my family & foodie friends a Happy Thanksgiving day. Several of my friends have recently asked what I am thankful for this Thanksgiving? My first response is, I am thankful for my family, my friends, including all of my foodie friends and for our health and happiness... Because all of this makes my life complete!

Pumpkin Butterscotch 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

Position the rack in the middle of the oven. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the parchment paper.

Stir the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Fold in the chips.

Using a medium size ice cream scoop, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart.

Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 14-16 minutes, rotating the sheets halfway through baking. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days. Makes two dozen.

Enjoy

Recipe from:

Joy the Baker