Spiced Pumpkin Cookies with Dark Chocolate and Butterscotch Chips
Adapted from Joy the Baker
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon soda
- 1/2 teaspoon salt
- 2 teaspoon ground cinnamon
- 1/2 teaspoon powdered ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 2 eggs
- 1 cup sugar
- 1/2 cup canola or corn oil
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- 3/4 cup butterscotch chips
- 3/4 cup dark chocolate chips
- Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.
- Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside.
- In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing.
- On low speed, mix the oil, pumpkin, and vanilla until blended.
- Mix in the flour mixture to incorporate it. Mix in the chips.
- Place heaping teaspoons full on batter on the prepared cookie sheet.
- Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 14 minutes.
- Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
HOW TO MAKE PUMPKIN PUREE:
- Preheat oven to 400 degrees.
- Snap the stem off of a pie pumpkin and cut down the middle.
- In a large rosting or baking pan, place the cut side of the pumpkin down and roast for an hour, or until the pumpkin is soft.
- Wait until the pumpkin is cool enough to hold and peel off the skin. Place the pumpkin meat in a food processor or blender and puree until smooth.
- Line a colander with cheese cloth and place pureed pumpkin in the colander and drain for at least 4 hours.
- Use the pumpkin puree right away or freeze in freezer-safe bags and defrost before using.