Friday, November 19, 2010

Pumpkin Butterscotch Cookies

These cookies are SO good! I had a really hard time not eating the dough after licking the beaters.

Pumpkin Butterscotch Cookies

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

1. Preheat the oven to 325° F. Line two baking sheets with parchment paper.

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

3. With electric mixer combine the eggs and sugar. Beat on medium-high speed until smooth, about 1 minute. Pour in oil, pumpkin puree, and vanilla extract and continue mixing. With the mixer on low speed, mix in the dry ingredients. Gently fold in the butterscotch chips.

4. Drop a heaping teaspoon of dough onto the prepared baking sheets a few inches apart. Bake 14-16 minutes. Allow to cool on the baking sheets 5-10 minutes before transferring to a wire rack to cool completely. These cookies can be stored in an airtight container up to 4 days.

Yields: 3.5 dozen cookies
Source: Joy the Baker

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