Pumpkin Butterscotch Cookies

Ingredients:

2 cups all-purpose flour

1½ tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp ground cinnamon

2 large eggs

1 cup sugar

½ cup vegetable or similar (canola, sunflower, etc)

1 cup pumpkin purée

1 tsp vanilla extract

1 cup+ butterscotch chips

Directions:

In a small bowl, whisk to combine the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

In the bowl of an electric mixer, beat the eggs and the sugar on medium-high for about 1 minute, until smooth and light in colour. Add the oil, pumpkin purée, and vanilla, and blend on medium-low until well combined. With mixer on low speed, slowly add the flour mixture a little at a time.

With mixer on the slowest setting, mix in butterscotch chips.

Drop mounds of dough onto baking sheets that have been lined with a silicone baking mat or parchment paper. With the oven set to 325°F, bake cookies for 14-16 minutes, rotating the cookie sheet half-way through, until the top of the cookies are firm to touch and a toothpick comes out clean. Cool on baking sheet for at least 5 minutes before transferring them onto a wire rack.

Recipe printed from Mommy-Miracles.com