It's crazy, right? Pumpkin and butterscotch? Yes, it's a novelty cookie. But it works.
These little gems end up being more like bite sized cake-breads thanks to all the moisture (pumpkin and oil), but they have a fantastic flavor thanks to the surprising little butterscotch bits.
2 C. all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
2 large eggs
1 C. white sugar*
1/2 C. canola or corn oil**
1 C. canned pumpkin
1 tsp vanilla
1 C. butterscotch chips
* (could reduce a tad?)
** (try butter instead for crunchier cookies?)
Rack in middle of oven. Preheat to 325 degrees.
Sift flour, powder, soda, salt, and cinnamon. In another bowl, beat eggs and sugar until smooth. Mix oil, pumpkin, and vanilla until blended. Mix in flour mixture until incorporated. Mix in butterscotch chips.
Scoop out 1/4 C. mounds at least 2 inches apart on baking sheets. Smooth out the mounds with a spatula before baking to get a prettier cookie (they end up coming out about how they go in).
Bake the cookies, one sheet at a time, until the top are firm and toothpick just comes out clean -- about 16 minutes. Cool, and dust lightly with powerdered sugar.
Strangely, these cookies only get more and more moist the longer they sit around. Experiment with butter to keep that in check. Or just eat them up faster.
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2 comments:
Whoa. I'm not sure I've ever made a novelty cookie. I gotta try these.
These sounds delicious. I love butterscotch! Thanks for sharing :)
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