A few months ago I made Butterscotch Oatmeal Cookies and posted the recipe here. I got that recipe from Jamelle Bouie's newsletter, which Alex is subscribed to. They turned out sooo good! Alex forwarded me another recipe that sounded great (and perf for Thanksgiving!) so I decided to try it! The surprise pumpkin recipe I mentioned last week was Pumpkin Butterscotch Cookies! This is Jamelle Bouie's exact recipe.
Pumpkin Butterscotch Cookies
Ingredients:
2 cups of all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 eggs
1 cup sugar
1/2 cup canola or corn oil
1 cup canned pumpkin
1 tsp vanilla extract
1 cup butterscotch chips
Directions:
1) 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 (instead of paper I used Pam only on both baking sheets).
2) Stir the flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl and set aside.
3) In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about one minute. Stop the mixer and scrape the sides of the bowl as needed during mixing.
4) On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.
5) Using an ice cream scoop with a 1/4 cup capacity - or a 1/4 cup measuring cup (that's what I used) - scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 and 1/2 inches apart. Use a thin metal spatula to smooth and flatten the rounds.
6) 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 (this amount of time was perfect for me!). Cool them on the baking sheet for five minutes, then use a wide metal spatula to transfer them to a wire rack to cool completely.
He suggested dusting the tops of the cookies with powdered sugar but I didn't do this step. Maybe next time! Store the cookies at room temperature in an air-tight container for up to four days. I made these last Wednesday night and we have just a few left (we brought them with us to Philly!), so you could keep them a little longer than four days!
These cookies are SO good! They're more like little cakes than cookies, and they're just so yummy! I will definitely make them again, especially since I have about half of a can of pumpkin left! Since you use a 1/4 cup to scoop the dough, they're huge, too!
If you make these, tell me how they turned out!
Thanks for reading!
1/2 cup canola or corn oil
1 cup canned pumpkin
1 tsp vanilla extract
1 cup butterscotch chips
Directions:
1) 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 (instead of paper I used Pam only on both baking sheets).
2) Stir the flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl and set aside.
3) In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about one minute. Stop the mixer and scrape the sides of the bowl as needed during mixing.
4) On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.
5) Using an ice cream scoop with a 1/4 cup capacity - or a 1/4 cup measuring cup (that's what I used) - scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 and 1/2 inches apart. Use a thin metal spatula to smooth and flatten the rounds.
6) 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 (this amount of time was perfect for me!). Cool them on the baking sheet for five minutes, then use a wide metal spatula to transfer them to a wire rack to cool completely.
If you make these, tell me how they turned out!
Thanks for reading!
