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Season's Best Pumpkin Cookies




Source of Recipe


Midwest Living Magazine


Recipe Introduction



See my notes at the bottom regarding the butterscotch chips. I played around a little bit with different flavors and came up with a combination my family preferred.




List of Ingredients





1/2 c butter
1 1/4 c sugar
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp salt
1 15-oz can pumpkin
1 egg
1 tsp vanilla
2 c flour
10 oz pkg butterscotch chips * see notes





Recipe




In a large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds.

Add sugar, baking powder, baking soda, cinnamon and salt. Beat till well combined.

Beat in pumpkin, egg and vanilla.

Beat in as much flour as you can with the mixer, then add remaining by hand with a wooden spoon.

Stir in chips.

Drop by rounded teaspoons onto ungreased baking sheet.

Bake at 375 for 8 to 10 minutes or until edges are lightly browned.

Remove cookies to wire rack and cool completely.

Makes 60 cookies.

NOTES:
I baked for 12 to 13 minutes, rather than the 8 to 10 in the recipe. They didn't get brown around the edges as the recipe describes.

I used real, unsalted butter and a large egg and both were at room temperature.

I baked on parchment paper. I made them small since the directions stated rounded teaspoonfuls.

Now, as for the chips -
I baked 1/3 of the dough with cinnamon chips only, 1/3 of the dough with butterscotch chips only and the last 1/3 with both types of chips.

The cinnamon chips are smaller in size then the butterscotch chips. The flavor of the cookies with only the cinnamon chips was overpowered by the chips.

The butterscotch chips alone were good but my family preferred the cookies with combined chips. The cinnamon almost seemed to enhance the flavor of the cookies when the two flavors were combined, but did not overpower it as they did when alone.