Pumpkin gives these soft cake-like cookies a gorgeous golden orange color. Using an ice cream scoop to form the cookies makes the tops nice and smooth. The mounds of batter bake into cookies that look like the smooth, round top of a cupcake.
Because oil is used for the shortening, the batter is especially easy to mix. Line the baking sheets with parchment paper and then butter the paper so the cookies release easily. My friend Dianne Hannan, who shared this recipe with me, sometimes substitutes miniature chocolate chips for the butterscotch chips. Make sure that the label on the can of pumpkin says “pumpkin” rather than “pumpkin pie filling,” which has added spices.
makes 14 cookies • cookie making 15 minutes • cookie baking 325 degrees, two baking sheets for about 16 minutes each
2 cups unbleached all-purpose flour
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1 cup sugar
½ cup canola or corn oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup butterscotch chips
Powdered sugar for dusting
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.
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 in the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the butterscotch chips.
Using an ice cream scoop with a ¼-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2½ inches apart. Or use a measuring cup with a ¼-cup capacity to scoop out the mounds of dough, then use a thin metal spatula to smooth the mounds.
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 sheets 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.