Just Treats Here

Perfect for Halloween combining both pumpkins and a candy crunch, this recipe I found on one of the first blogs I started reading Tales of a Monkey, a Bit, and a Bean. I pinned it over two years ago now, and I can't believe it's taken me this long to finally attempt it. But have to say, it was well worth the wait!

Pumpkin Butterscotch CookiesIngredients
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 eggs
1 cup sugar
1/2 cup vegetable oil
1 cup pumpkin
1 teaspoon vanilla extract
1 cup butterscotch chips

Directions
1. Preheat the over to 325 degrees. Mix together the flour, baking powder, baking soda, salt, and cinnamon and set aside.
2. Beat together the eggs and sugar until smoother and lightened in color.
3. Add in the oil, pumpkin, and vanilla until mixed together.
4. Slowly add in the dry ingredients set aside in Step 1 until mixed through.
5. Stir the butterscotch chips throughout.
6. Drop 1/4 cup sized scoops onto a baking mat. Bake for 16 minutes until a toothpick comes out clean.
7. Let cool for 5 minutes on on baking sheet before transferring to a wire rack to finish cooling.
These have a very cake like consistency that's a bit surprising at first, but quickly grows on you. It's also more of a butterscotch taste with a hint of pumpkin, which I wasn't quite expecting either. But either way they were delicious, and don't plan on letting myself wait another 2 years to try them again!

Pumpkin Butterscotch Cookies
Ingredients
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 eggs
1 cup sugar
1/2 cup vegetable oil
1 cup pumpkin
1 teaspoon vanilla extract
1 cup butterscotch chips
Directions
1. Preheat the over to 325 degrees. Mix together the flour, baking powder, baking soda, salt, and cinnamon and set aside.
2. Beat together the eggs and sugar until smoother and lightened in color.
3. Add in the oil, pumpkin, and vanilla until mixed together.
4. Slowly add in the dry ingredients set aside in Step 1 until mixed through.
5. Stir the butterscotch chips throughout.
6. Drop 1/4 cup sized scoops onto a baking mat. Bake for 16 minutes until a toothpick comes out clean.
7. Let cool for 5 minutes on on baking sheet before transferring to a wire rack to finish cooling.