For the Foodie

Best Pumpkin Cookies Ever

PUMPKIN PUMPKIN PUMPKIN!

 

I love PUMPKIN anything! And Fall just brings out the pumpkin-crazed baker in me! Here is one of my favorite recipes for fall. They are so soft and cake-like. And the mixture of pumpkin and butterscotch together is oh so yummy! The medics at work beg me for these year-round but I really only make them once the smell of leaves burning hits the air and I know fall is here!

 

Here is what you need (makes 14 – I usually make 3 batches per baking session – they go fast!):

•2 cups all-purpose flour
•1 1/2 teaspoons baking powder
•1 teaspoon baking soda
•1/2 teaspoon fine salt
•1 teaspoon ground cinnamon
•2 large eggs
•1 cup granulated sugar
•1/2 cup canola or corn oil
•1 cup canned pumpkin purée (not pie filling)
•1 teaspoon vanilla extract
•1 cup butterscotch chips
•Powdered sugar for dusting

1. Heat the oven to 325°F and arrange a rack in the middle. Line two baking sheets with parchment paper, coat the paper with butter, and set aside.
2. Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl, and set aside.
3. Place the eggs and sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on on medium speed until smooth and lightened in color, about 1 minute. Stop the mixer and using a rubber spatula, scrape down the sides of the bowl and paddle. Turn the mixer to low speed, add the oil, pumpkin, and vanilla, and mix until evenly blended. Add the flour mixture, and mix until just incorporated. Add in the butterscotch chips and mix until evenly distributed.
4. 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 (alternatively, you can use a 1/4-cup measuring cup). Using a thin metal spatula, smooth the tops of the mounds.
5. 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 sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
6. 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!! I don’t doubt that you will!

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