Pumpkin Cookies with Butterscotch Chips
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Ingredients (12)
- 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
Nutritional Information
- Calories277
- Fat12.22g
- Saturated fat4.21g
- Trans fat0.0g
- Carbs38.77g
- Fiber1.09g
- Sugar24.02g
- Protein3.21g
- Cholesterol26.57mg
- Sodium183.62mg
- Nutritional Analysis per serving (14 servings) Powered by
Pumpkin gives these soft, cakelike cookies a gorgeous golden-orange color. Using an ice cream scoop to form the cookies makes the tops nice and smooth: The mounds of batter bake into cookies that look like the smooth, round top of a cupcake. If you want, substitute miniature chocolate chips for the butterscotch chips.
This recipe was featured as part of our Easy Weeknight Dinner menu.
For extra indulgence, try it with our buttercream recipe.
Instructions
- 1Heat 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.
- 2Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl, and set aside.
- 3Place 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.
- 4Using 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.
- 5Bake 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.
- 6Dust 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.
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