Pumpkin Butterscotch Cookies

Don't even think it.

It's not too late to be posting pumpkin recipes.

Actually, it's never too late.

To me, pumpkin is so yummy that it needs to be enjoyed year-round.

Forget the fact that most grocery stores only carry it during the fall and winter months.

This past year, I decided to stock up on canned pumpkin puree.

And do I regret this decision?

Not in the least.

Don't judge a book by its cover.

Let's face it, these are not the cutest cookies you will ever eat.

(Cookies just aren't usually that pretty in comparison to cakes and pies...)

But hey, their scrumptiousness make up for their lack of beauty.

Pumpkin Butterscotch Cookies
Makes about 2 dozen cookies

• 2 cups all-purpose flour
• 1½ tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• 1 tsp. ground cinnamon
• 2 large eggs
• 1 cup sugar
• ½ cup vegetable or canola oil
• 1 cup pumpkin puree
• 1 tsp. vanilla extract
• 1 cup butterscotch chips

1. Preheat the oven to 325° F.  Line two baking sheets with parchment paper or lightly grease them. 
2. In a small bowl combine the flour, baking powder, baking soda, salt and cinnamon; whisk to blend.  
3. In a the bowl of an electric mixer combine the eggs and sugar.  Beat on medium-high speed until smooth and light in color, about 1 minute. 
4. Blend in the oil, pumpkin puree, and vanilla extract until well combined.  With the mixer on low speed, mix in the dry ingredients just until incorporated.  
5. Gently fold in the butterscotch chips with a spatula.
6. Drop mounds of dough onto the prepared baking sheets, spacing them a few inches apart.  
7. Bake, rotating the sheets halfway through baking, until the tops feel set and a toothpick inserted in the center comes out dry, about 14-16 minutes.  
8. Allow to cool on the baking sheets 5-10 minutes before transferring to a wire rack to cool completely.  Sprinkle with powdered sugar, if desired.  Store in an airtight container.

Adapted from: Annie's Eats

Much love,

Sarah