It’s officially fall and you know what that means? PUMPKIN SEASON! There are few things I enjoy more in life than pumpkin-inspired baked goods so you can imagine my delight when stores start stocking pumpkin purée and farmers’ markets have baskets full of sugar pumpkins and assorted squash! I decided to kick off my pumpkin habit this year with some pumpkin cookies that have a kick of chocolate and butterscotch in them.
These are pretty basic chewy pumpkin cookies that have butterscotch and chocolate. According to my roommate, the butterscotch and pumpkin go really well together – or as she put it “it’s like they’re copulating in my mouth”. Pumpkin cookies tend to be a little moist because pumpkin purée is so wet, so I highly recommend spreading them out on a large plate rather then trying to stack them as they will stick to each other.
This is only the first of what I imagine will be many many pumpkin related recipes that I expect to bake in the coming fall months. Today, I went to the local farmers market and bought mini-pumpkins to hopefully bake tomorrow with some squash soup. I also bought some indian corn to add to my the cornucopia-esque center piece in our living room. I’m big into the fall decorations 😉
PUMPKIN BUTTERSCOTCH CHOCOLATE CHIP COOKIES
(Adapted from Joy The Baker)
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon 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
- 1 cup chocolate chips
1) Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.
2) Stir the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl and set aside.
3) In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing.
4) On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.
5) Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart.
6) 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.
7) Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.