I LOVE THESE COOKIES. They are delicious, quick to make, and basically fail-proof. I’ve made them at least 5 times since the school year has began… and repeating recipes is not something I do. These cookies are soft and muffin top-like, mmmm perfection.
Pumpkin Butterscotch Pillow Cookies
Makes approximately 34 cookies
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 vegetable oil
1 cup pumpkin puree
1 teaspoon vanilla
1 cup butterscotch chips
Preheat the oven to 325. Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, beat the eggs and sugar with an electric mixer on medium speed, until smooth and lightened in color, about 1 minute. On low speed, add the oil, pumpkin, and vanilla until blended. Mix in the flour mixture until incorporated. Fold in the butterscotch chips.
Scoop mounds of the dough onto the prepared baking sheets (I used one heaping spoonful, very accurate measurement I know), spacing the cookies 2 inches apart
Bake for 7 minutes, rotate sheets, and bake for 8 minutes longer, until the tops feel firm and a toothpick inserted in the center comes out dry.
Cool them on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Recipe from Joy the Baker
Pictures by Emily- check out her portfolio!