Pumpkin Butterscotch Cookies

01Method

1. 1

   Heat the oven to 325°F (165°C). Line two baking sheets with parchment paper and lightly grease the paper with butter.

2. 2

   Combine the flour, baking powder, baking soda, cinnamon, and salt in a bowl, whisking until uniform. Set the dry mixture aside.

3. 3

   Using a stand mixer with the paddle attachment, beat the white sugar and eggs until the mixture is creamy and smooth, scraping down the bowl and paddle as needed. Mix in the pumpkin purée, oil, and vanilla on low speed until fully combined.

4. 4

   Add the dry ingredients to the pumpkin mixture on low speed, mixing until just combined, then fold in the butterscotch chips by hand.

5. 5

   Scoop rounds of dough onto the prepared baking sheets, spacing them about 2½ inches apart, and gently press down the tops to flatten slightly.

6. 6

   Bake until the edges turn golden, approximately 15 minutes. Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely, then dust with confectioners' sugar.