We were at one of our favorite restaurants last night and they are participating in restaurant week where restaurants create special menus with discounted prices. The owner is a friend of ours and stopped to talk to us while we enjoyed a couple of glasses of wine. He asked if we’d seen their menu for restaurant week, which we hadn’t, and went on to describe the dishes. He was quite excited about one of the desserts that was on the menu, a pumpkin bread pudding, which their pastry chef had created. A few minutes after our conversation, a waiter arrived with a plate of the bread pudding. It was decadently delicious! We don’t usually treat ourselves to dessert, so it was quite the treat, including the cinnamon ice cream that was served with the pudding. It reminded us of the pumpkin cookies that we bake every autumn, so we decided to share that recipe, which you will fall in love with if you try it. Unfortunately we haven’t made the cookies yet this year, so we don’t have pictures to share of the cookies, so you’ll have to use your imagination 😉
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 scoops, spoon out the cookie dough onto a cookie sheet covered with parchment paper. Preheat the oven to 375 degrees. Bake the cookies for 12 to 15 minutes. Depending upon the size of the cookies you make, the recipe makes several dozen cookies.