Halloween Contest: Eliza Reed makes cookies!

"I wanted to share a fun halloween/ fall cookie recipe with you all. It is one of my favorite kind of cookies to make because the combination of ingredients are different, but really good." - Eliza Reed


Pumpkin Butterscotch Chip Cookies

Ingredients:
2 Cups unbleached all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1 cup sugar
½ cup canola or corn oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 ½ cup butterscotch chips


Preheat 325 degrees F. Line 2 baking sheets with parchment paper. Set the pans aside

Stir flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl and set aside. In a larger bowl, using a spatuala or wooden spoon, beat eggs and sugar until smooth and light in color. Then add oil, pumpkin and vanilla until blended. Mix in the flour mixture with pumpkin mixture until completely blended. Finally add the butterscotch chips.

Using a measuring cup (1/4 or 1/3 size), scoop small mounds of dough on to baking sheets. Space the cookies about 2inches apart.

Bake cookie sheets one at a time until the tops look firm. Bake for about 16minutes. Use a toothpick to see if cookies are cooked all the way through. Cool the cookies on baking sheets for 5mins before using a metal spatula to transfer cookies to cooling rack.

Makes about a dozen cookies

Store in tightly covered container at room temperature for up to a week.

Adapted by Eliza Reed