#header-inner {background-position: center !important; width: 100% !important;}

Tuesday, October 19, 2010

Pumpkin Butterscotch Cookies

Pin It

Oops, pumpkin two days in a row! Hopefully I don't have too many pumpkin haters in my midst, because the stack of pumpkin cans stored in a closet is nowhere close to being gone ;) I promise I'll be back tomorrow with a non-pumpkin (but equally "Fall" inspired!) recipe.

These cookies are more cake-like than cookie-like, but even as a chewy-cookie lover, I couldn't get enough of these soft pumpkin cookies. You could easily substitute chocolate chips, but I loved the sweetness of the butterscotch paired with the spicy pumpkin. Make a batch of these and share with your pumpkin-loving friends...and then use your leftover pumpkin puree to make some scones!

One Year Ago: Sweet Potato Shepherds Pie

Pumpkin Butterscotch Cookies
from Annie's Eats, originally from Joy the Baker
*yield: 3 dozen cookies

-2 cups all-purpose flour
-1 1/2 tsp baking powder
-1 tsp baking soda
-1/2 tsp salt
-1 tsp ground cinnamon
-2 large eggs
-1 cup sugar
-1/2 cup vegetable oil
-1 cup pumpkin puree
-1 tsp vanilla extract
-1 cup butterscotch chips

1. Preheat oven to 325F and line 3 baking sheets with parchment paper.
2. In a small bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
3. With an electric mixer, in a large bowl, beat eggs and sugar until smooth. Add oil, pumpkin, and vanilla, mixing until combined. Gradually add the dry ingredients while mixing on low, just until incorporated.
4. Stir in butterscotch chips with a spatula.
5. Using a large spoon or a cookie scoop, drop mounds of dough onto baking sheets, a few inches between each. Bake for 14-16 minutes (if baking 2 sheets at once, rotate halfway through), until inserted toothpick comes out clean.
6. Cool cookies on the baking sheet for 5-10 minutes before moving to a wire rack and cooling completely. Store in an airtight container.