Ingredients
2 c. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
2 eggs
1 c. sugar
1/2 c. vegetable oil
1 c. canned pumpkin puree
2 tsp. vanilla extract
1 c. butterscotch chips
1 c. semi-sweet chocolate chips
Preparation
Step 1Preheat oven to 325 degrees. In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Mix until well-blended. Step 2In the bowl of an electric mixer, combine eggs and sugar, and beat on medium-high until smooth and pale, about 1 minute. Beat in the oil, pumpkin puree, and vanilla extract and mix until well-combined. Turn the mixer down and slowly blend in the flour mixture until just incorporated. With a rubber spatula, gently fold in the butterscotch and chocolate chips. Step 3Using a medium-sized ice cream scoop, place mounds of cookie dough on a cookie sheet lined with parchment paper, about 2 inches apart. (The cookies will spread.) Allow to bake about 15 minutes, until the cookies are springy to the touch. Allow to cool.
