Happy November! What happened to October? Or September, August, and July, for that matter?
Ben informed me that he wants nothing more to do with pumpkin. Between the soups and the scones, he thinks he’s turning orange.
Don’t be fooled by their shape, these cookies are very cake-like. I know they’re not beautiful, but I won’t tell them to their face.
Pumpkin Butterscotch Cookies
from Joy the Baker, with only 1 small change
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup sugar
1/2 cup canola or corn oil (My change: 1 stick of butter)
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup butterscotch chips
Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the 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. Mix in the chips.
Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. I used a medium sized scoop.
Bake cookies 1 sheet at a time for 16 minutes. Rotate halfway through baking and flatten with a spatula. Continue cooking until a toothpick comes out clear.
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 about 24 cookies