We are a one-car household. At least for a few more weeks. So when I don't have school, Neil takes the car and I stay home for the day. Sometimes I get cravings, especially for sweet things. I spent this morning studying for my American Indian Studies class and when I took a break I could not stop craving sweets. We don't buy any junk food so I couldn't find any Oreos hiding in the back of the closet or even a long-forgotten piece of Halloween candy.
The only thing we had in the closet that was even partially sweet was pumpkin and some leftover butterscotch and chocolate chip morsels. I googled "Pumpkin and Butterscotch" and found this recipe from Annie's Eats on the very bottom of the first page. I follow her blog and I can't believe I didn't bookmark this recipe when I saw it. I didn't have the full amount of butterscotch or chocolate chips so I split the batter into thirds and did 1/3 butterscotch, 1/3 chocolate chips, and 1/3 mixed.
The butterscotch and pumpkin cookies were by far my favorite. The mixed ones and the chocolate chip only ones were delicious but there was something about the flavor mix of pumpkin and butterscotch that just did it. And even though pumpkin may be considered out of season, it was a delicious treat to enjoy! Makes about 2 dozen cookies.
2 cups all-purpose flour
1.5 tsp. baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 large eggs
1 cup sugar
1/2 cup vegetable or canola oil
1 cup pumpkin puree
1 tsp vanilla extract
1 cup butterscotch chips (or a mixture of butterscotch and chocolate chips)
Preheat the oven to 325º. Line two baking sheets with parchment paper to help keep the bottoms from browning or burning. Ina small bowl, combine the flour, baking powder, baking soda, salt, and cinnamon; whisk to blend. In a bowl of an electric mixer, combine the sugar and eggs. Beat on medium-high speed until smooth and light in color, about 1 minute. Blend in the oil, pumpkin puree, and vanilla extract until well combined. With the mixer on a low speed, mix in the dry ingredients until just incorporated. Fold in the butterscotch and/or chocolate chips with a spatula.
Drop mounds of dough onto the baking sheets, spacing them a few inches apart. Bake, rotating the sheet halfway through, until the tops feel set and a toothpick or fork comes out dry, about 14-16 minutes. Allow to cool on the baking sheets for 5-10 minutes before transferring to a wire rack to cool completely. Eat right away or store in an airtight container. Enjoy!
Linking up with Sweets for a Saturday!