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.