Pumpkin Butterscotch Cookies

Name: Pumpkin Butterscotch Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 18
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoon baking soda; 237 milliliters butterscotch chips; 118 milliliters canola oil; 2 Tbsps confectioners sugar, or as needed; 2 larges eggs; 473 milliliters all-purpose flour; 1 teaspoon ground cinnamon; 237 milliliters pumpkin puree; 1 teaspoons salt; 1 teaspoon vanilla extract; 237 milliliters white sugar

Pumpkin Butterscotch Cookies takes roughly 45 minutes from beginning to end. This recipe serves 18. Watching your figure? This dairy free recipe has 158 calories, 2g of protein, and 2g of fat per serving. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of flour, vanillan extract, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so yummy. A couple people really liked this dessert.

Instructions

Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper and grease paper with butter.

Ingredients you will need

Butter

Equipment you will use

Baking Paper

Baking Sheet

Oven

Whisk flour, baking powder, baking soda, cinnamon, and salt together in a bowl.

Ingredients you will need

Baking Soda

Cinnamon

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Beat white sugar and eggs together in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth and color lightens, about 1 minute. Scrape down the sides of the bowl and paddle with a rubber spatula.

Ingredients you will need

Granulated Sugar

Egg

Equipment you will use

Stand Mixer

Spatula

Bowl

Add pumpkin, oil, and vanilla and beat on low until blended.

Ingredients you will need

Pumpkin

Vanilla

Cooking Oil

Beat flour mixture into pumpkin mixture on low until flour is just incorporated.

Ingredients you will need

Pumpkin

All Purpose Flour

Mix butterscotch chips into dough.

Ingredients you will need

Butterscotch Chips

Dough

Drop 1/4-cup scoops of dough 2 1/2 inches apart onto the prepared baking sheets. Slightly flatten the tops of the dough with a spatula.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Spatula

Bake the cookies in batches in the preheated oven until tops feel firm and a toothpick inserted into the center of a cookie comes out clean, about 15 minutes. Cool on the baking sheets for 5 minutes before transferring cookies to wire racks to cool completely. Dust cooled cookies with confectioners' sugar.

Ingredients you will need

Powdered Sugar

Equipment you will use

Baking Sheet

Toothpicks

Oven

Equipment

Ingredients

Servings:

2teaspoons

baking powder 1teaspoon

baking soda 237milliliters

butterscotch chips 118milliliters

canola oil 2Tbsps

confectioners' sugar, or as needed 2larges

eggs 473milliliters

all-purpose flour 1teaspoon

ground cinnamon 237milliliters

pumpkin puree 1teaspoons

salt 1teaspoon

vanilla extract 237milliliters

white sugar

Recommended wine: Cream Sherry, Madeira, Prosecco

Cream Sherry, Madeira, and Prosecco are great choices for Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "