I believe in baking for the season. What I mean by that is, the fall is all about apple and pumpkin, so I was trying to infuse those two ingredients into all of my recipes. I had always seen those bags of butterscotch morsels in the isle next to the choco chips, etc…but i had never picked them up. However, this recipe looked so simple and busy, so I thought I had no choice. Don’t get me wrong, I love me some butterscotch, but I just never had any inspiration to bake with them before but thanks to my good bud, Joy, I finally received that motivation I needed to make something magically butterscotch happen in the kitchen.
Oh did I mention that pumpkin was involved too? Adapted from Joy the Baker
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup sugar
1/2 cup canola ( I just used standard vegetable oil)
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup butterscotch chips
1) Preheat the oven to 325 degrees F. Line two baking sheets with aluminum foil (the original recipe used parchment paper…which you have to butter) and butter the paper.
3) 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.
4) On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.
5) Using a spoon/ice cream scoop/1/4 cup scoop/your hands, scoop mounds of the dough onto the baking sheets, spacing the cookies at least 2 1/2-inches apart.
6) Bake the cookies one sheet at a time until the tops feel firm, about 16 minutes.
7) Cool them on the baking sheet for 5 minutes, then carefully transfer the cookies to a wire rack (or I just use a plate) to cool.
8) Share and Enjoy!
These are like pillowy bundles of deliciousness. They are so fluffy and jam packed with flavor, you can definitely not eat just one. Everyone raved about these bad boys and they really hold their own. Definitely a cookie recipe that everyone should have and use. often.