One of our favorite treats for this time of year is pumpkin cookies. They are incredibly delicious as well as easy to make. Unlike a lot of cookies that are dense or hard, these are almost cake-like in texture. We haven’t found anything similar during our travels, so we consider this to be very unique to our family. Because we are not big sweet eaters, we generally share these with all of our friends who are extremely appreciative. We typically double this batch in order to use the full can of pumpkin pie mix, but that makes about six dozen cookies instead the usual three dozen that the recipe makes. They are a traditional drop cookie, so the size of the cookie is completely up to you, but we find that about a heaping tablespoon works best.
INGREDIENTS
- 1 1/2 cups Pumpkin Pie Mix (canned or you can make your own)
- 1/2 cup Vegetable Oil
- 1 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 2 cups Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1 cup Butterscotch Chips
INSTRUCTIONS
Mix all of the ingredients together ensuring that the flour is completely incorporated. Using a teaspoon or a small ice cream scoop, spoon out the cookie dough onto a cookie sheet covered with parchment paper. Preheat the oven to 375 degrees. Bake the cookies on a center rack for 12 to 15 minutes. Remove from the oven and let them cool for a couple of minutes before transferring them to a rack to completely cool. Depending upon the size of the cookies you make, the recipe makes about three dozen cookies.
