Hey Pumpkin!

Recently, I discovered Joy the Baker. Over the course of a few days, I stalked her entire blog and bookmarked over a dozen recipes that made my mouth water. This includes the Apple Tarte Tatin, a Pumpkin Cream Pie with Maple Whipped Cream, and a good looking Brown Sugar-Apple Cheesecake. You will more than likely see these delectable desserts on my blog in the near future. But today is all about these...

These good looking treats are Pumpkin Cookies. With butterscotch chips!

Tomorrow is Thanksgiving. Which means, technically, that pumpkin season is over. I'm not much for technicality, so I will make these for weeks to come.

This cookie is like no other. It's more like a cake or a whoopie pie. I bet these little suckers would be awesome sandwiched together with a dollop of cream cheese frosting in the middle. Yum! 

Even if the day after tomorrow starts Christmas season, you should hang on to Fall a little bit longer and make these cookies. But be warned, they are insanely addictive. I may or may not have eaten the entire first baking sheet by myself. It was worth it. 

Pumpkin Cookies with Butterscotch Chips-recipe by Joy the Baker

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


Position 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. 


Stir the flour, baking powder, baking soda, salt and cinnamon 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.


Using 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.  


Bake 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. 


Dust the cooled cookies lightly with powdered sugar.  The cookies can be stored in a tightly covered container at room temperature for up to 4 days.