Important: pumpkin butterscotch cookies

by Rachel

Photo of pumpkin butterscotch cookies

Now that we’re all simply proceeding as though it’s fall, outside temperature be damned, it seems like a great time to re-up this old recipe, which is so goddamn good. I posted it to my old old blog when I was living in Texas many moons ago, and then to my old blog in 2017…and now I’m posting it here, because it’s that important! (I *believe* I got it from the Libby’s Pumpkin website way back when, but I’m not 100% sure.)

The cookies are a big hit every time I make them, and while I typically bake them in October as a Halloween treat, they’re also great for Friendsgiving/Thanksgiving/whatever (in normal years).

Ingredients

2 cups all-purpose flour

1 and 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 eggs

1 cup sugar

1/2 cup canola or corn oil

1 cup canned pumpkin

1 teaspoon vanilla extract

1 cup butterscotch chips

Instructions

  1. Preheat the oven to 325 degrees.

  2. Stir the flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl and set aside.

  3. In a large bowl, beat the eggs and sugar together with an electric mixer.

  4. Add the oil, pumpkin, and vanilla and mix until blended. It will turn the color of Halloween and smell like cake batter.

  5. Add the flour mixture slowly, until it is thoroughly blended, and the batter is thick.

  6. Stir in the butterscotch morsels.

  7. Line two baking sheets with wax paper and spray with cooking spray (or just use a silicone baking mat).

  8. Using a small spoon, scoop globs (there’s no other word for it — you’ll understand if you make them) of the dough onto the lined sheets. ***Do not make the rounds too big! I did that at first, and ended up with massive pumpkin pillows. It still happens to be occasionally. Try to keep them neat and cute.***

  9. Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes.

  10. Cool the cookies on the baking sheet for five minutes, then use a wide metal spatula to transfer them to a wire rack to cool completely. 🍁

🍑

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