These Pumpkin Butterscotch Cookies are a pillow-like textured cookie, made with pumpkin puree and butterscotch chips.
When I fall in love, I fall hard.
The first time I saw the Barenaked Ladies perform live in Minneapolis, I was hooked. I even got in my car and drove to Chicago the following weekend to see them again. I’ve lost track of how many times I’ve paid to watch their on-stage antics.
Case in point #2 – my one pair of Simple shoes quickly turned into two. Then three. Now, I think I have them in seven different colors. Maybe 10. But who’s counting.
Or when I discovered Israeli Couscous. I cleaned the market out. I must have tried a bazillion different recipes using this grain. My pantry still houses four bags at all times.
Oh, and I can’t forget being over at my friend Julie’s house when she introduced me to Pretzel M&Ms. I made a trip to Costco the following morning to get some (note: Costco is nowhere near my house…and the mere fact that I went to Costco to get them should give you a clue as to how much I loved these.)
Now I’m on a butterscotch kick. Crazy as it may seem, I had never used butterscotch chips before the Spice Cake. But now we’ve been introduced. And there’s no going back.
Surfing for recipes that incorporate butterscotch chips has been fun. (And the ink light on my printer is now blinking.) I found these cookies and I was done.
I’ve made three batches since last Wednesday. I can’t get enough of them.
They’re almost like a muffin-top disguised as a cookie. Very pillow-like. And they have a ton of cinnamon spice flavor, finished off with a big win from the chips, which only partially melt. They’re even awesome after sitting in the refrigerator for a day.
And p.s. – Paul, who isn’t in-love with pumpkin, is in-love with these.
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 1 teaspoon vanilla
- 1 cup butterscotch chips
Preheat the oven to 325. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, beat the eggs and sugar with an electric mixer until smooth and lightened in color. Add the oil, pumpkin, and vanilla until blended. Mix in the flour mixture until incorporated. Fold in the butterscotch chips.
Scoop tablespoon-sized mounds of the dough onto the prepared baking sheets, spacing the cookies 2 inches apart.
Bake for 7 minutes, rotate sheets, and bake for 8 minutes longer, until the tops feel firm and a toothpick inserted in the center comes out dry.
Cool them on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
The cookies can be stored in a tightly covered container at room temperature for up to 4 days or in the refrigerator longer.