pumpkin butterscotch cookies

Ingredients

• Servings: 18
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup white sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1/2 cup canola oil
• 1 teaspoon vanilla extract
• 1 cup butterscotch chips
• 2 tablespoons confectioners' sugar, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 325 degrees f (165 degrees c). line 2 baking sheets with parchment paper and grease paper with butter.
• whisk flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
• beat white sugar and eggs together in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth and color lightens, about 1 minute. scrape down the sides of the bowl and paddle with a rubber spatula. add pumpkin, oil, and vanilla and beat on low until blended.
• beat flour mixture into pumpkin mixture on low until flour is just incorporated. mix butterscotch chips into dough.
• drop 1/4-cup scoops of dough 2 1/2 inches apart the prepared baking sheets. slightly flatten the tops of the dough with a spatula.
• bake the cookies in batches in the preheated oven until tops feel firm and a toothpick inserted into the center of a cookie comes out clean, about 15 minutes. cool on the baking sheets for 5 minutes before transferring cookies to wire racks to cool completely. dust cooled cookies with confectioners' sugar.