When I saw the recipe I knew it was a must to bake. Have y'all been to Joys Site? If you haven't you really need to hop on over an check it out. Joys site is pretty much awesome if I had to put it into words. I have made a bunch of her recipes and they always turn out great.
This cookie recipe combines the flavors of pumpkin and butterscotch chips. And y'all know I have mentioned how much I love butterscotch chips. Combined they make on pretty darn good cookie. On my previous cookie recipe for Pumpkin Oatmeal Scotchies, that cookie is more of a firmer crispier cookie. This recipe yields more of a cake like cookie.
I think you should bake up both cookie recipes so you can have one of each LOL. My little guy Carson who is my pumpkin lover, said these cookies are really good. So I think you can trust the opinion of a picky 6 year old not to steer you wrong.
Carson is adding the sugar. This is my first official picture with my New Red Kitchen Aid Artisan Mixer. I am so in love with it and feel like such a pro now! Mackenzie named her Red Hot Sally I think it is a very fitting name. OK on with the rest of the cookie recipe.
add vanilla extract, eggs, pumpkin and oil.
then add the flour mixture slowly to the bowl.
Stir Carson stir!!!
Hm Gracie is being a slacker. She decided eating the butterscotch chips was way better than her breakfast and helping.
Carson was out sick from school so I had two helpers in the kitchen Carson and Gracie! Carson was so sweet he moved over as much as he could on the step stool so Gracie could see.
Carson added even more butterscotch chips, he didn't think they had quite enough. Then just bake them up.
um mm all finished and cooled. Yummilicous cookies.
Soft Pumpkin Cookies
2 - cups all-purpose flour
1 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
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.
Stir the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl and set aside.
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. On low speed, mix the oil, pumpkin, and vanilla until blended.
Mix in the flour mixture to incorporate it. Mix in the chips. 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.
Use a thin metal spatula to smooth and flatten the rounds. 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.
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.
2 - cups all-purpose flour
1 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
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.
Stir the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl and set aside.
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. On low speed, mix the oil, pumpkin, and vanilla until blended.
Mix in the flour mixture to incorporate it. Mix in the chips. 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.
Use a thin metal spatula to smooth and flatten the rounds. 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.
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.
21 comments
Julie :)
Kelley i need to check out the pumpkin smoothie recipe. Sounds great. I made pumpkin lattes the other night, still need to post that. They were awesome.
Stephanie that would be perfect little pumpkin cream pies.
Julie I havent tried the waffles yet. Have you tried her pumpkin pie bars now they look awesome.
Thank you Steph. The day i brought the kitchenaid home I felt like i was bringing home a new baby.I am such a dork LOL!! But I love it!!
http://kristimaloneyblog.blogspot.com/2009/11/one-lovely-blog-award.html
to pick it up!
Stopping by via SITS to say hello. Harriet
But I was surprised to find that two of my three children share the same names as two of yours....Carson & Mackenzie. You must have good taste too! LOL
~Denise