This recipe swap theme was apple & pumpkin. I was assigned Pumpkin Butterscotch and Chocolate Chip Cookies
from Tyler's Taste Tests. I love pumpkin cookies and was excited about the twist of butterscotch. Baking can be a challenge in our house because Ron does not eat wheat, but loves treats. This was a easy recipe to modify, and the taste was great! These aren't your average chewy cookies. They are light an fluffy while having a rich pumpkin taste. If you can't tell I am a happy camper about this recipe find! Check out A Taste of Home Cooking
to see more recipes from the swap!
2 cups all-purpose flour (I used gluten-free mix from Pamela's)
1.5 tsp. baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 large eggs
1 cup sugar
1/2 cup vegetable
1 cup pumpkin puree
1 tsp vanilla extract
1/2 cup butterscotch chips
1/2 up chocolate chips
Preheat the oven to 325º. Line two baking sheets with parchment paper to help keep the bottoms from browning or burning. Ina small bowl, combine the flour, baking powder, baking soda, salt, and cinnamon; whisk to blend. In a bowl of an electric mixer, combine the sugar and eggs. Beat on medium-high speed until smooth and light in color, about 1 minute. Blend in the oil, pumpkin puree, and vanilla extract until well combined. With the mixer on a low speed, mix in the dry ingredients until just incorporated. Fold in the butterscotch and chocolate chips with a spatula.
Drop mounds of dough onto the baking sheets, spacing them a few inches apart. Bake, rotating the sheet halfway through, until the tops feel set and a toothpick or fork comes out dry, about 14-16 minutes. Allow to cool on the baking sheets for 5-10 minutes before transferring to a wire rack to cool completely. Eat right away or store in an airtight container.
Labels: chocolate, cookies, dessert, gluten free, pumpkin, recipe swap