Pumpkin Butterscotch Cookies

Recipe View Preheat oven to 325°F (165°C). Line two baking sheets with parchment paper. Lightly grease the parchment paper with butter or cooking spray. (5 minutes)

Recipe View In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until well combined. Set aside. (3 minutes)

Recipe View In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar and eggs together on medium speed until light and smooth, about 1 minute. Scrape down the sides of the bowl as needed. (2 minutes)

Recipe View Add the pumpkin puree, canola oil, and vanilla extract to the sugar mixture. Beat on low speed until just combined. (1 minute)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Be careful not to overmix. (3 minutes)

Recipe View Gently fold in the butterscotch chips until evenly distributed throughout the dough. (2 minutes)

Recipe View Drop rounded 1/4-cup scoops of dough onto the prepared baking sheets, leaving about 2 1/2 inches between each cookie. Slightly flatten the tops of the dough with a spatula. (5 minutes)

Recipe View Bake in the preheated oven for 13-15 minutes, or until the tops of the cookies are set and a toothpick inserted into the center comes out clean. (15 minutes)

Recipe View Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. (5 minutes)

Recipe View Once the cookies are completely cooled, dust them generously with confectioners' sugar before serving. (2 minutes)