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Soft Pumpkin & Butterscotch Cookies~Robynne

Soft Pumpkin & Butterscotch Cookies~Robynne

This recipe yields delightful soft pumpkin cookies, rich with warm spices like cinnamon and nutmeg, and generously studded with sweet butterscotch chips. Using canola oil ensures a moist and tender texture, creating a comforting and flavorful treat that's perfect for any occasion.
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Total Time 30 minutes
Servings: 10 people
Course: Snack
Cuisine: American
Calories: 2899.5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 c all purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 eggs
  • 1 c sugar
  • 1/2 c canola oil
  • 1 c canned pumpkin
  • 1 tsp vanilla extract
  • 1 1/3 c butterscotch chips 1/3 c for topping cookie dough before baking

Equipment

  • 2 Mixing Bowls One large, one medium
  • 1 Whisk
  • 1 Rubber Spatula
  • 2 Baking Sheets
  • 1 Parchment Paper or Silicone Mats

Method
 

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
  3. In a separate medium bowl, whisk the eggs and sugar until light and fluffy.
  4. Stir in the canola oil, canned pumpkin, and vanilla extract into the wet mixture until thoroughly combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing gently with a rubber spatula or on low speed with an electric mixer until just combined. Do not overmix.
  6. Gently fold in 1 cup of the butterscotch chips into the cookie dough.
  7. Drop rounded tablespoons of dough, or use a cookie scoop, onto the prepared baking sheets, leaving about 2 inches between each cookie.
  8. Lightly press the remaining 1/3 cup of butterscotch chips onto the tops of the cookie dough mounds for added visual appeal and flavor.
  9. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft. Avoid overbaking to maintain a soft texture.
  10. Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

To ensure these cookies remain wonderfully soft and tender, it's crucial not to overmix the dough once the dry ingredients are introduced; mix only until just combined. For enhanced spice notes, consider a tiny pinch of ground ginger or allspice. Uniformly sized cookies, achieved with a cookie scoop, bake more evenly and present beautifully. Avoid overcrowding baking sheets to allow proper air circulation. Monitor baking closely; these cookies are best when slightly underbaked, maintaining a chewy center. A sprinkle of flaky sea salt before baking can beautifully contrast the butterscotch sweetness.