Pumpkin Butterscotch Cookies

As much as I say I am not a big fan of sweets, that isn't quite true. I'm just not a fan of most sweets. As crazy as it sounds, I don't really care for cake (or cupcakes), unless it's something boring like carrot cake. I'm not a chocolate person; I'd much rather have vanilla (or better yet, peanut butter!) And most of the time, I'd rather just go without altogether. Sometimes though, I do enjoy a little treat, and I tend to prefer things like oatmeal cookies, key lime pie or some kind of fruit studded bread or muffin.

When I recently came across these cookies, I knew I'd be making them the next time I had a need for an indulgent treat. Pumpkin and butterscotch are two of my weaknesses when it comes to desserts, and I couldn't help but be very intrigued by the unlikely combination. They were even better than I dared to imagine. I initially debated making only half of the recipe, and I probably ought to have. It's entirely possible I ate half of them myself. And I normally have amazing willpower around sweets. I took these to a family dinner, we all kept finding excuses why it was alright to have another. And I'm okay with that.



And just so you know, these aren't pretty. See those bland colored, misshapen cookies with the sunken chips. Those are the best looking ones from the batch. But you won't be caring about their appearance when you bite into one. I promise.

Pumpkin Butterscotch Cookies
slightly adapted from Annie's Eats (originally from Joy the Baker)
yields 24 cookies

2 cups unbleached all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
2 large eggs
1 cup sugar
1 cup of canola oil
1 cup pumpkin puree
1 1/2 tsp vanilla extract
1 cup butterscotch treats

Preheat oven to 325. Line 2 baking sheets with parchment paper. (I only have one baking sheet, so it just took me a little longer to bake all of them.)

In a small bowl, stir together flour, baking powder, baking soda, salt and cinnamon.

In the bowl of a stand mixer, combine eggs and sugar. Beat on medium-high speed until smooth and light in color, about 1 minute. Blend in the oil, pumpkin and vanilla extract until well combined.

With the mixer on low speed, mix in the dry ingredients until just incorporated. Using a spatula, fold in butterscotch chips.

Drop by mounds (about 2 1/2 tbsps worth) onto prepared baking sheets, spacing them a few inches apart. Bake for 14-16 minutes or until tops feel set and a toothpick inserted in center comes out clean, rotating the baking sheets halfway through baking. (Since I only did one sheet at at a time, I just baked them on a rack positioned in the center.)

Allow to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.