Pumpkin butterscotch cookies

October 30, 2017

Pumpkin butterscotch cookies

This is one of my favorite cookie recipes, which I posted to my old blog many moons ago. (I *believe* I got it from the Libby’s Pumpkin website way back when, but I’m not 100% sure) The cookies are a big hit every time I make them, and while I typically bake them in October as a Halloween treat, they’re also great for Friendsgiving/Thanksgiving/whatever.

Pumpkin Butterscotch Cookies
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Ingredients
  1. 2 cups all-purpose flour
  2. 1 and 1/2 teaspoons baking powder
  3. 1 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 1 teaspoon ground cinnamon
  6. 2 eggs
  7. 1 cup sugar
  8. 1/2 cup canola or corn oil
  9. 1 cup canned pumpkin
  10. 1 teaspoon vanilla extract
  11. 1 cup butterscotch chips
Instructions
  1. Preheat the oven to 325 degrees.
  2. Stir the flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl and set aside.
  3. In a large bowl, beat the eggs and sugar together with an electric mixer.
  4. Add the oil, pumpkin, and vanilla and mix until blended. It will turn the color of Halloween and smell like cake batter.
  5. Add the flour mixture slowly, until it is thoroughly blended, and the batter is thick.
  6. Stir in the butterscotch morsels.
  7. Line two baking sheets with wax paper and spray with cooking spray (or just use a silicone baking mat).
  8. Using a small spoon, scoop globs (there’s no other word for it — you’ll understand if you make them) of the dough onto the lined sheets. ***Do not make the rounds too big! I did that at first, and ended up with massive pumpkin pillows. Try to keep them neat and cute.***
  9. Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes.
  10. Cool the cookies on the baking sheet for five minutes, then use a wide metal spatula to transfer them to a wire rack to cool completely.
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