- THESE ARE PROBABLY MY FAVORTIE COOKIES OF ALL TIME.
Autumn is my absolute favorite time of year. The southern humidity and heat begins to fade into a crisp cool air that surrounds the vibrancy of red and yellow leaves floating to the ground. It’s refreshing. It’s beautiful.
Though now I live in D.C. and it’s just really freaking cold… but that is aside the point for it is a season of thanks. And I am now more thankful than ever to be home for the holidays.
Anyways, baking and Thanksgiving to me means MORE PUMPKIN.
DO not underestimate my love for baking with this strange orange gourde. These Maple Pumpkin Butterscotch Cookies are my absolute favorite cookies to bake. They have the soft texture of muffin-tops but the sweetness of a cookie… and best of all they are kind of (notice the kind of) healthy! I bake them with whole-grain flour and apple sauce for a healthier option, but I honestly think it adds to the taste of the pumpkin. One batch makes about two dozen cookies… and trust me, they go fast.
This recipe was adapted from the lovely Joy the Baker. And it’s seriously the best.
Prep time: 10 minutes
Bake time: 12-14 minutes
- 1 1/2 teaspoons baking powder
- 2 cups all-purpose or whole grain flour
- 1 teaspoon soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 eggs
- 1/2 cup light brown sugar
- 1 cup sugar
- 1/2 cup canola oil or cinnamon apple sauce
- 1 cup canned pumpkin
- 1 1/2 teaspoon vanilla extract
- 1 cup butterscotch chips
- 1/2 cup white chocolate chips (optional)
- 2 tablespoons vanilla almond milk (optional)
- 3 tablespoons maple syrup (optional)
- Preheat the oven to 350 degrees F. Grease one to two baking sheets and set aside.
- Stir in the dry ingredients (flour, baking soda, baking powder, salt, and cinnamon) into a smaller bowl and set aside.
- In a large bowl, beat (by hand or with a mixer), beat eggs and sugar into a smooth and light-yellow color appears. Scrap the bowl and then add pumpkin, oil, and vanilla. If using maple syrup or almond milk, add here as well.
- Pour the dry ingredients into the wet mixture slowly. Once mixed, add the chips
- Using a large tablespoon scoop the dough into rounded mounds on the baking sheets. Space them about 2 inches apart.
- Bake the cookies for about 12-14 minutes, the tops should still be soft and slightly damp, but if you stick a toothpick in it should come out clean. In my opinion, the gooier these cookies are, the better.
- For extra deliciousness, dust the cookies with cinnamon or powdered sugar and then enjoy the delicious fall yum factor. The cookies should last in a sealed container for about four to five days.