Pumpkin Cookies with Butterscotch Chips

Oh Joy the Baker. How I do love your butterscotch chip pumpkin cookies. But my hips do not love you.

What you will need:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs
1 cup sugar
1/2 cup canola or corn oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup butterscotch chips

What you do:

Preheat the oven to 325 degrees with rack in the middle. She suggests lining cookies sheets with parchment paper. The first and last time I used parchment paper the paper and the cookies slid RIGHT off my cookie sheet as I was trying to put them in the oven. I have been afraid of parchment paper ever since.

Stir the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl and set aside. In a large bowl beat the eggs and sugar on medium until smooth, about 1 minute. (don't forget to scrape the sides) Add the oil, pumpkin, and vanilla and mix on low until blended. Slowly add flour until completely incorporated and then mix in the chips.

Scoop the dough onto your cookie sheets. (make them big! Use a 1/4 cup ice cream/cookie scoop) Space them at least 2 1/2-inches apart. She suggests flattening the cookies with a spatula, but I like the round shape.

Bake the cookies one sheet at a time for about 16 minutes. You will know they are done when the tops are firm and a toothpick comes out clean (just like cake). Let them sit up on the baking sheet for a few minutes before transferring them to a wire rack to cool. Good luck waiting for them to cool completely before eating them! They smell way too good!