Pumpkin Chocolate Butterscotch Chip Cookies
Ingredients:
- 2 cups flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 2 eggs
- 1 cup sugar
- ½ cup vegetable oil
- 1 cup canned pumpkin puree
- 2 teaspoons vanilla extract
- 1 cup butterscotch chips
- 1 cup semi-sweet chocolate chips
Directions
Preheat oven to 325° F.
In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Mix until well-blended.
In the bowl of an electric mixer, combine eggs and sugar, and beat on medium-high until smooth and pale, about 1 minute. Beat in the oil, pumpkin puree, and vanilla extract and mix until well-combined. Turn the mixer down and slowly blend in the flour mixture until just incorporated. With a rubber spatula, gently fold in the butterscotch and chocolate chips.
Using a medium-sized ice cream scoop, place mounds of cookie dough on a cookie sheet lined with parchment paper, about 2 inches apart. (The cookies will spread.) Allow to bake about 15 minutes, until the cookies are springy to the touch. Allow to cool.