Recipe to try....
Ingredients
2 c. unbleached all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
2 large eggs
1 c. sugar
1/2 c. canola oil
1 c. canned pumpkin
1 tsp. vanilla extract
1 c. butterscotch chips
powdered sugar for dusting
Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and grease the paper.
Combine flour, baking powder, baking soda, salt & 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.
On low speed, mix in the oil, pumpkin and vanilla until blended. Stop the mixer and scrape the sides of the bowl as needed during mixing.
Mix in the flour mixture to incorporate it.
Mix in the butterscotch chips.
Scoop out about 1/4 c. of dough onto the prepared baking sheets, spacing the cookies at least 2 1/2 inches apart.
Bake the cookies one sheet at a time, on the middle rack of the oven, until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes.
Cool them on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
Dust the cookies lightly with powdered sugar.
The cookies can be stored in a tightly covered container at room temperature for up to 4 days (but I doubt they will last that long!).
