Pumpkin Cookies with Butterscotch Chips
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup canola or corn oil
- 1 cup canned pumpkin purée (not pie filling)
- 1 teaspoon vanilla extract
- 1 cup butterscotch chips
- Powdered sugar for dusting
- This recipe is vegetarian
- Produce
- Pumpkin puree, canned (1 cup)
- Cooking & Baking
- All-purpose flour (2 cups)
- Baking powder (1 1/2 teaspoons)
- Baking soda (1 teaspoon)
- Canola or corn oil (1/2 cup)
- Cinnamon, ground (1 teaspoon)
- Granulated sugar (1 cup)
- Powdered sugar (1)
- Salt, fine (1/2 teaspoon)
- Vanilla extract (1 teaspoon)
- Refrigerated
- Eggs, large (2)
- Desserts
- Butterscotch chips (1 cup)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published October 20, 2012 (3 months ago).
210 people saved this recipe.
