It’s really fall now, so it’s time to do the following:
- Go to the cider mill and chug so much cider that I have an ocean-like stomach where surfing is possible.
- Pick apples and come home to promptly make: pie, apple dumplings, apple butter and more.
- Make a pumpkin variety of everything sweet and savory.
- Adopt homeless pumpkins as often as possible.
Today was a pretty gross day. Cold. Rainy. Soggy. This day really needed a pretty pumpkin something to cheer it up.
These cookies are like a pumpkin party where butterscotch chips and chocolate chips dance like they mean it until the wee hours then promptly go home and eat these cookies for breakfast.
Recipe adapted from Joy the Baker
- 2 cups flour (I used half wheat flour)
- 1 1/2 t baking powder
- 1 t soda
- 1/2 t salt
- 1 t ground cinnamon
- pinch of nutmeg
- 2 eggs
- 1 cup sugar
- 1/2 cup canola oil
- 1 cup canned pumpkin
- 1 t vanilla extract
- 1 cup butterscotch chips
- 1/4 cup mini chocolate chips
- powdered sugar for sprinkling
- Preheat the oven to 325 degrees and line two cookie sheets with parchment paper; spray the parchment paper with cooking spray.
- Whisk together the dry ingredients: flour, baking powder, soda, salt, cinnamon and nutmeg in a medium sized bowl. In a large bowl, using an electric mixer, beat together the eggs and sugar until lightened in color; about one minute. Add canola oil, pumpkin and vanilla and mix on a low speed until combined. Mix in dry ingredients until no flour streaks remain. Stir in butterscotch and chocolate chips.
- Using a 1/4 of a cup scoop or floured measuring cup, scoop the batter onto the cookie sheets leaving about 2 1/2 inches between cookies. Smooth them out into a slightly bigger circle and bake until tops are firm and a toothpick inserted in the center comes out dry, about 14-16 minutes. Cool on a cooling rack and sprinkle with powdered sugar if you’d like.