Pumpkin Butterscotch Cookies: The Ultimate Fall Treat

Ingredients

• 2 cups all-purpose flour
• 1.5 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 1 cup white sugar
• 2 large eggs
• 1 cup pumpkin puree
• 0.5 cup canola oil
• 1 teaspoon vanilla extract
• 1 cup butterscotch chips
• 2 tablespoons confectioners' sugar, or as needed

Instructions

1. Preheat your oven to 325°F (165°C). Prepare two baking sheets by lining them with parchment paper and lightly greasing the paper with butter.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set the dry ingredients aside.
3. In a stand mixer bowl fitted with the paddle attachment, beat together the white sugar and eggs until the mixture is smooth and creamy. Use a rubber spatula to scrape down the sides of the bowl and the paddle. On low speed, beat in the pumpkin puree, oil, and vanilla extract until everything is well combined.
4. Gradually beat the flour mixture into the pumpkin mixture on low speed until just combined. Gently fold in the butterscotch chips.
5. Drop generous ¼ cup portions of dough onto the prepared baking sheets, spacing them about 2 ½ inches apart. Slightly flatten the tops of the dough with a spatula.
6. Bake in the preheated oven until the edges are golden brown, approximately 15 minutes. Allow the cookies to cool briefly on the baking sheets before transferring them to a wire rack to cool completely. Dust the cooled cookies with confectioners' sugar before serving.

Nutrition

• Calories: 220 kcal
• Fat Content: 10 g
• Fiber Content: 1 g
• Sugar Content: 19 g
• Sodium Content: 226 mg
• Protein Content: 2 g
• Cholesterol Content: 21 mg
• Carbohydrate Content: 30 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g