This recipe, from Joy the Baker, produces soft, generously-sized cookies that are very cake-like in texture. I was drawn to this one originally (over the plethora of other pumpkin cookie recipes floating around right now) because of the unique addition of butterscotch chips, which make for a great flavor-pairing. I also love the combination of semi-sweet chocolate chips with pumpkin, though, so when I make these cookies I often divide the batter and make some with butterscotch chips and some with chocolate. I'm indecisive like that.
One note - it will be tempting not to use the parchment paper. Do not be led into temptation. The parchment is really important in getting these cookies to set up and bake to perfection.
Pumpkin Cookies with Butterscotch (or Chocolate) Chips
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 oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup butterscotch or chocolate chips
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, beat the eggs and sugar on medium speed until smooth and lightened in color, about 1 minute. On low speed, add the oil, pumpkin, and vanilla and mix until blended. Mix in the flour mixture until just incorporated. Mix in the chips.
Using a 1/4 cup measuring cup or ice cream scoop, drop scant 1/4 cups-full of batter onto buttered parchment paper. Allow plenty of room between scoops. (I usually only bake about 8 to a pan.)
Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 15-16 minutes. Cool them on the baking sheet for 5 minutes, then cool completely on wire rack.