Soft Pumpkin & Butterscotch Cookies~Robynne
I have to make 3 batches every single time I make them. You will never eat a softer cookie and if you love butterscotch as much as I do...well you are in for a treat.
Don't wait until fall to make these Pumpkin Cookies! You won't be sorry!
Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I advise you to use my recipes the same way. Trust your experience and adjust to your personal taste~Robynne
- 2 c
- all purpose flour
- 1 1/2 tsp
- baking powder
- 1 tsp
- baking soda
- 1/2 tsp
- 1 tsp
- ground cinnamon
- 1/4 tsp
- ground nutmeg
- 1 c
- 1/2 c
- canola oil
- 1 c
- canned pumpkin
- 1 tsp
- vanilla extract
- 1 1/3 c
- butterscotch chips (1/3 c for topping cookie dough before baking)
How to Make Soft Pumpkin & Butterscotch Cookies~Robynne
- 1Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper (I have used non-stick baking sheets coated with butter and it worked great).
- 2Stir the flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.
- 3Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds.
- 4Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.