Pumpkin Butterscotch Cookies

It is fall! and it's time for the pumpkin madness to begin! I had "stocked up" on canned pumpkin puree because i saw signs everywhere lamenting the pumpkin shortage this year.... !!! again!!! to wander from store to store and see that the shelves are missing such an important integral ingredient of these autumnal foods was such a tragedy. luckily, one of the grocery stores nearby had some canned pumpkin puree in stock. we were limited to 4 cans per customer. i only got two... i think i might need to venture back and get 4 this time....

but anyway, with these beautiful cans of pumpkin puree, i sat there dreaming of all the amazing and delicious fall foods that i could make! but i only had two cans... so i had to choose my recipes wisely.

my first attempt at something amazingly delicoius was kind of a flop. i made vegan pumpkin muffins..... with whole wheat flour, not enough sugar, too much spice, not enough nuts, not enough love.... yuck. D love them for some reason so he ate them. sadly the batch also only produced 10/12 muffins. but it's ok. all i tasted was dirt anyway. my second attempt at something amazingly delicious turned out to be.... AMAZINGLY DELICIOUS!!!!!! i saw the recipe here and instantly fell in love. not because i love butterscotch (i really don't like butterscotch that much to be honest), not because i love cookies... but because it's fall! and i could use my pumpkin in a can!!! slight modifications but wow they were DEEEEELICIOUSSSSSSS!!!

Pumpkin Butterscotch Cookies

Ingredients
2 c all-purpose flour
1½ tsp baking powder
1 tsp baking soda
½ tsp kosher salt
2 tsp ground cinnamon
1 tsp ground ginger
2 large eggs
2/3 cup sugar
½ cup vegetable or canola oil
1 1/2 cup pumpkin puree
1 tsp. vanilla extract
1/2 cup butterscotch chips

Directions

• Preheat oven to 325 F
• Combine dry ingredients in a bowl -- flour, baking soda, powder, salt, cinnamon, ginger
• in the mixer, combine the eggs and sugar and beat until smooth and light. slowly blend in the oil, pumpkin puree, and the vanille extract until everything is combined.
  
• Slowly mix in the dry ingredients until just incorporated and gently add in the butter scotch chips
• drop table spoon sized balls of dough on the baking sheets and bake in the oven for about 14-16 min.
  
• cool on the baking sheet and then transfer to a wire rack.
  
• best if eaten just after baking, or if you can stand the wait, even better the next day after refrigeration.
  

no pictures of food today :-( but there will be pictures of fall