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Tuesday, October 25, 2011

Pumpkin Butterscotch Cookies

What do spicy pumpkin plus sweet butterscotch equal? A cake-like, moist, delicious cookie! At first I felt like the butterscotch overpowered the pumpkin, but changed my mind after the cookies sat for awhile. These held up really well despite their soft texture. They were still great days later. Definitely give these a try. You won't be disappointed!



Pumpkin Butterscotch Cookies
Yield: approx. 3 dozen cookies

What You Need
2 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon {This didn't add enough flavor, in my opinion. I sprinkled in a generous amount of pumpkin pie spice as well.}
2 large eggs
1 cup sugar
1/2 cup vegetable oil
1 cup pumpkin puree
1 tsp. vanilla extract
1 cup butterscotch chips

What To Do
~ Preheat oven to 325 degrees F. and line 3 baking sheets with parchment paper. {I didn't have parchment  paper and chose not to spray my baking sheets, and they really didn't stick.} 
~ In a small bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
~ In a large bowl and with an electric mixer, beat eggs and sugar until smooth. 
~ Add oil, pumpkin, and vanilla, beating until combined. 
~ Gradually add the dry ingredients, mixing on low, just until incorporated.
~ Fold in butterscotch chips with a spatula.
~ Drop mounds of dough onto baking sheets, leaving a few inches between each. {I used the Pampered Chef medium scoop for this, but an ice cream scoop would work as well.} 
~ Bake for 14-16 minutes, or until an inserted toothpick comes out clean.
~ Cool cookies on baking sheet for a few minutes, then move to wire wracks to finish cooling. 
~ Store in an airtight container.
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