Pumpkin Butterscotch Cookies
Description
This pumpkin butterscotch cookie recipe is made with pumpkin purée and butterscotch chips, deliciously spiced with cinnamon, with a cake-like texture.
Ingredients
•
2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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1 cup white sugar
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2 large eggs
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1 cup pumpkin puree
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1/2 cup canola oil
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1 teaspoon vanilla extract
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1 cup butterscotch chips
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2 tablespoons confectioners' sugar, or as needed
Directions
1
Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper; grease paper with butter.
2
Whisk flour, baking powder, baking soda, cinnamon, and salt together in a bowl. Set aside.
3
Beat white sugar and eggs together in the bowl of a stand mixer fitted with the paddle attachment until smooth and creamy. Scrape down the sides of the bowl and paddle with a rubber spatula. Beat in pumpkin purée, oil, and vanilla extract on low speed until blended.
4
Beat flour mixture into pumpkin mixture on low speed until just incorporated: fold in butterscotch chips.
5
Drop ¼ cupfuls of dough 2 ½ inches apart onto the prepared baking sheets: slightly flatten dough tops with a spatula.
6
Bake in the preheated oven until edges are golden, about 15 minutes. Cool on baking sheets briefly before transferring cookies to a wire rack to cool completely. Sprinkle cookies with confectioners' sugar.