These easy pumpkin cookies are filled with sweet butterscotch chips. Kids will love to bake these easy fall treats.
PREP TIME 15 minutesminutes
COOK TIME 16 minutesminutes
TOTAL TIME 31 minutesminutes
YIELD 32cookies
Ingredients
4cupsall-purpose flour
3tspbaking powder
2tspbaking soda
1tspsalt
2tspground cinnamon
4eggs
2cupssugar
1cupcanola oil
1(15 oz) can pumpkin
2tspvanilla extract
1(11 oz) bag butterscotch chips
Instructions
Place your oven racks to the top 1/3 and bottom 1/3 positions and preheat to 325°F. Line two baking sheets with parchment paper or silicon baking mats.
Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
In a large bowl, beat the eggs and sugar with a hand mixer until light in color and smooth, about 1 minute. Add the oil, pumpkin, and vanilla to the mixing bowl and beat on low until just blended. Add the flour mixture and blend on medium until everything is incorporated.
Fold in the butterscotch chips by hand with a spatula.
Use a 1/4 cup measuring cup to scoop cookie batter into rounds onto the baking sheets. Place them 2 inches apart, 8 cookies per sheet.
Bake 2 pans of cookies at a time for 8 minutes. Rotate the pans inside the oven so they evenly brown and bake for an additional 8 minutes. (16 minutes total per pair of baking sheets.)
Let the cookies cool on the pan for 3 - 5 minutes and then transfer to a wire rack to cool. Do not stack the cookies or they will stick to each other. Cookies will keep stored in an air-tight container for 4 days.