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Pumpkin Butterscotch Cookies
Pumpkin Butterscotch Cookies
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Spiced pumpkin butterscotch cookies - moist and flavorful.
Ingredients:
  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup white sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 0.5 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup butterscotch chips
  • 2 tablespoons confectioners' sugar, or as needed
Instructions:
  • Preheat your oven to a toasty 325°F (165°C). Cover 2 baking sheets with parchment paper, then give them a little buttery love.
  • Combine flour, baking powder, baking soda, cinnamon, and salt in a bowl and whisk until well mixed.
  • In the bowl of a stand mixer with a paddle attachment, combine white sugar and eggs. Mix on medium speed until smooth and lighter in color, approximately 1 minute. Scrape down the sides of the bowl and paddle using a rubber spatula. Add pumpkin, oil, and vanilla to the mixture, then beat on low until well blended.
  • Gently blend the flour mixture into the pumpkin mixture on low speed until just combined. Fold in the butterscotch chips into the dough.
  • Using a 1/4-cup measure, place dough onto baking sheets 2 1/2 inches apart. Gently press down the tops with a spatula.
  • Bake the cookies in batches in the preheated oven for about 15 minutes, or until the tops are firm and a toothpick inserted into the center comes out clean. Let them cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. Finish by dusting the cooled cookies with confectioners' sugar.

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