Joy the Baker

Pumpkin Cookies: Revisited

October 25, 2008

My pumpkin adventures continue.  I think pumpkin is just something I have to get out of my system in order to move on to more enticing Fall foods.  With these cookies, a version of some other out of this world pumpkin cookies, I can fairly say that I’ve got pumpkin out of my system.  All is well.

Here’s what’s going on with Joy the Baker.  I’m gearing up for NaBloPoMo.  What’s that!?  It’s a full month of daily blog posts in November.  Joy the Baker will become a combination of amazing baked treats, holiday baking tips, and a fine cheese oasis.  Cheese?  Yes, I’ll explain more in November.

I’m going to San Francisco this weekend.  It’s sure to be a dangerous collision of food, drinks, Halloween costumes, and the madness of my little sister.  I’ll bring my camera and share the debauchery with you.

What are you doing this weekend?  Besides baking these (insanely easy) Pumpkin Butterscotch Cookies?

Pumpkin Butterscotch Cookies

Print this Recipe!

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 eggs

1 cup sugar

1/2 cup canola or corn oil

1 cup canned pumpkin

1 teaspoon vanilla extract

1 cup butterscotch chips

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.

Stir the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl and set aside.  In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute.  Stop the mixer and scrape the sides of the bowl as needed during mixing.  On low speed, mix the oil, pumpkin, and vanilla until blended.  Mix in the flour mixture to incorporate it.  Mix in the chips.

Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart.  You could also simply use a 1/4-cup measuring cup if you don’t have a  scoop.  Use a thin metal spatula to smooth and flatten the rounds.

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.  Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool cimpletely.

Dust the cooled cookies lightly with powdered sugar.  The cookies can be stored in a tightly covered container at room temperature for up to 4 days.


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