Pumpkin Butterscotch Cookies
So I’m not the biggest cookie-eating fan but I decided to make these cookies because A) I had some leftover canned pumpkin to use up and B) I wanted to send a small cookie care package to the boyfriend in SF. He’s the ultimate cookie lover and he loves butterscotch chips in his cookies so I knew that he would really enjoy these. It cost about $25 to overnight them, which I wasn’t too thrilled about, but when he told me how much he loved these cookies the next day, it didn’t matter how much I spent. As long as he got some freshly baked homemade cookies, I was happy.
I actually really enjoyed these as well, mainly because it had that fluffy, moist cookie-muffin texture, like those Lemon Ricotta Cookies I made not too long ago. I loved that it didn’t have an overpowering pumpkin flavor, and the butterscotch chips became an added bonus of subtle sweetness.
If all cookies had this muffin-like texture, I would definitely start making more cookies!
Note: These cookies aren’t meant to be pretty, but they still taste AMAZING! :)
Pumpkin Butterscotch Cookies (adapted from Annie’s Eats):
Yields 32 cookies
- 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 the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
In a medium bowl, combine the flour, baking powder, baking soda, salt and cinnamon.
In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar on medium-high speed until smooth and light in color, about 1 minute.
Beat in oil, pumpkin puree and vanilla extract until well combined.
Gradually add flour mixture to the pumpkin mixture at low speed, beating just until incorporated.
Add the butterscotch chips and gently toss to combine.
Drop tablespoons of batter onto prepared baking sheet.
Place into oven and bake for 14-16 minutes, or until a tester inserted in the center comes out clean.
Remove from oven and cool on a wire rack.
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