Pumpkin Spice Cookies with Butterscotch Chips
These delightful beauties taste every bit as good as they sound! I have made cookies from a similar recipe, Sweet Potato Pie cookies with a Vanilla Orange Glaze, and as wonderful as those cookies turn out I knew this recipe would be a winner!
Pumpkin Spice Cookies with Butterscotch Chips
Preheat oven to 325 degrees with rack placed in the middle. Line two baking pans with parchment paper and coat lightly with butter. If you don't have parchment paper on hand spraying the pans with a nonstick baking spray will work fine.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, and ginger and set aside.
Using a stand mixer blend together the eggs and sugar until well blended and light in color, about 1 minute. Stop mixer, scrape sides and paddle. Turn mixer on low and add oil, pumpkin puree and vanilla and mix until well blended. Remove bowl from mixer and add butterscotch chips folding in until evenly distributed.
Using a serving spoon or small ice cream scoop, place mounds of cookie dough (it will be very soft) on cookie sheet leaving about 2 inches between mounds. Place in oven and set timer for 14 minutes, when the timer sounds check cookies by touching the tops to see if they spring back, if so they are done. Allow to cool about 5 minutes on baking sheet then transfer to rack until completely cool. Eat and enjoy their sweet savoriness!
Pumpkin Spice Cookies with Butterscotch Chips
- 2 cups un-bleached flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 heaping tsp ground cinnamon
- 1/2 tsp allspice
- 1/4 tsp ground ginger
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup canola oil
- 1 cup pumpkin puree
- 1 1/4 tsp vanilla extract
- 1 cup butterscotch chips
Preheat oven to 325 degrees with rack placed in the middle. Line two baking pans with parchment paper and coat lightly with butter. If you don't have parchment paper on hand spraying the pans with a nonstick baking spray will work fine.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, and ginger and set aside.
Using a stand mixer blend together the eggs and sugar until well blended and light in color, about 1 minute. Stop mixer, scrape sides and paddle. Turn mixer on low and add oil, pumpkin puree and vanilla and mix until well blended. Remove bowl from mixer and add butterscotch chips folding in until evenly distributed.
Using a serving spoon or small ice cream scoop, place mounds of cookie dough (it will be very soft) on cookie sheet leaving about 2 inches between mounds. Place in oven and set timer for 14 minutes, when the timer sounds check cookies by touching the tops to see if they spring back, if so they are done. Allow to cool about 5 minutes on baking sheet then transfer to rack until completely cool. Eat and enjoy their sweet savoriness!
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