My little lady bug 🙂
I carved this pumpkin, not to bad eh…. 🙂
Recipe adapted from Joy The Baker.
Finding recipes that work out in my favor are always a treat, I’m so glad I came across these pumpkin cookies as I’m not much of a pumpkin fan to begin with but these worked out great. I will be making them again in the near future. I had told my mom all about them, so I think I’ll be baking her up a batch soon.
I hope everyone had a fun Halloween, I took my little one out trick or treating for the first time and though she was shy to meet the people at the doors, she took the candy they handed to her without a problem. (She doesn’t eat candy but she likes people to give her stuff.) Someone down the street from us had put together a haunted house that stirred up a big attraction, as we got word of it on the street. We took a drive by and a rather large crowd gathered at the residence to take part in it. I love people that get into the Holiday spirit those are my kind of people that I enjoy having company with.
Pumpkin Butterscotch Cookies
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
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. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. 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 cimpletely.
Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.