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.