Pumpkin Cookie Recipe

That fabulous little gem is a pumpkin cookie.  I got the recipe from Joy the Baker's blog.

They are perfect for fall and the consistency of a muffin top!  YUM!

Tips:

• I substitute white chocolate chips for the butterscotch chips...I like the flavors together better, but both are tasty.  
• You'll see below it calls for baking on parchment paper, if I don't have parchment paper, as I did not last night, I just spray a little Pam on a non-stick baking sheet and it worked just fine.  
• I also put all the pans in the oven at the same time without any problems.  I totaled three pans last night to fit all the cookies.

Without further adieu...

Pumpkin Butterscotch Cookies

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 cimpletely.

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.

ENJOY!