(adapted from Joy the Baker)
The second that the cool air hit and I had to put on a pair of pants and a cardigan I decided I was craving something pumpkin. Not just anything pumpkin.. It had to be something moist and cake like. Something that would temporarily satisfy this craving (because I know the craving for pumpkin will be back again and again-- especially once the cool weather is a common thing).. So I searched and searched some of my favorite blogs and came across these delectable cookies from Joy the Baker. And I must add-- these are amazing. I mean like melt in your mouth amazing. Pretty much the second I took the first batch out of the oven I tore one in half for a small sample.. I was planning on taking them to our family reunion in just a couple of hours and wanted to make sure they tasted alright.. at least that's what I told myself haha. I was immediately in pumpkin heaven. I took a piece out to my husband and headed back to the kitchen. A couple of seconds later I heard my husband get up off of the couch and the first thing he said was "That was so good it was necessary to get up off the couch for another piece!" And his next question was.. I hope they don't all get eaten at the reunion today! Well he was out of luck! They were a hit and I came home with nothing but a bunch of compliments on these amazing sweet little wonders-- including two recipe requests!
I don't know if everyone is aware of the pumpkin shortage we've been experiencing but after making these today we stopped at various grocery stores for more pumpkin in order to satisfy our cravings for another small batch. But we had absolutely no luck on canned pumpkin. I hope this isn't a lasting problem because I may just end up crying myself to sleep on a regular basis. Okay not really but this is a problem that must be fixed-- PRONTO! Enough talking for one day-- although those of you who know me know that I could go on for hours.
Here's the recipe you pumpkin lovers have been looking for:
(Good luck finding the pumpkin.. if anyone finds any locally please let me know!)
2 cups all-purpose flour1 1/2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup sugar
1/2 cup canola or corn oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup butterscotch chips (or chocolate chips, or even white chocolate chips.. be creative!)
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 (I sprayed my pan with Pam baking spray instead of using the parchment paper).
Stir the flour, baking powder, baking soda, salt and cinnamon 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.
Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds.
Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 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.
Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.