Pumpkin Butterscotch Cookies

Ingredients

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

Instructions

1. 1

   Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper and grease paper with butter.

2. 2

   Whisk flour, baking powder, baking soda, ground cinnamon, and salt together in a bowl.

3. 3

   Combine white sugar and eggs in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Scrape down the sides of the bowl and paddle with a rubber spatula. Add pumpkin, oil, and vanilla: beat on low until blended.

4. 4

   Beat flour mixture into pumpkin mixture on low until flour is just incorporated: fold in butterscotch chips.

5. 5

   Drop ¼ cup spoonfuls of dough 2 ½ inches apart onto the prepared baking sheets: slightly flatten tops of dough with a spatula.

6. 6

   Bake in the preheated oven until edges are golden, about 15 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely: sprinkle with confectioners' sugar.