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.

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