Pumpkin Butterscotch Cookies

This is another recipe that requires you to look past the picture! These cookies aren’t exactly easy on the eyes, but one should never judge by looks alone! Last year I made pumpkin pie bars and discovered just how well pumpkin and butterscotch go together, so I was happy to find a cookie version that combined the two flavors together again. They win the prize for ugly, but the cookies themselves are very soft, almost cake-like, with lots of butterscotch and pumpkin flavor in each bite. My husband really enjoyed them and I must say I had several myself! I sent the cookies off with my brother-in-law and his friends for a movie night…all studious college kids….and the plate came back empty with compliments to the baker, so I would say the recipe is a must for Fall baking!

Pumpkin Butterscotch Cookies

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2 cups all purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 large eggs

1 cup sugar

1/2 cup vegetable or canola oil

1 cup pumpkin puree

1 teaspoon vanilla extract

1 cup butterscotch chips

Preheat oven to 325 degrees. 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 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 tablespoons of dough onto the prepared baking sheets, 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 to 16 minutes. Allow to cool on the baking sheets 5 to 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Source: Annie’s Eats, originally from Joy the Baker