Pumpkin Butterscotch Cookies

This weekend I learned…

That Chocolate Pudding and Dr. Pepper Jelly Bellies are the exact same colour and there is no telling them apart until they’re already in your mouth.

That given the alone time and the opportunity, my dog likes to eat large quantities of hard plastic.

That the Mixed Berry Smoothie Jelly Belly tastes like soap.

That new dog carrier kennels for small-medium sized dogs cost $50.

That Trevor is still the only person I have met who likes the black Jelly Bellies.

That my dog has no preference between old hard plastic, and shiny new $50 hard plastic, and will eat them both.

He gets away with it because he’s really cute.

Oh, Tevor’s cute too. Despite the licorice breath.

So in summary, there were two lessons of the weekend:

1. Given the opportunity, I will eat a lot of Jelly Beans.
2. Given the opportunity, Holden will eat a lot of plastic.

I’m sure neither is very good for us.

One or more of us would be better off eating pumpkin cookies instead. Pumpkin is healthy! Maybe less so when combined with sugar and oil and butterscotch chips… but let’s disregard that. Because mmm… cookies.

Recipe from Joy the Baker

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 eggs
• 1 cup sugar
• 1/2 cup canola or corn oil
• 1 cup canned pumpkin
• 1 teaspoon vanilla extract
• 1 cup butterscotch chips

Directions

1. 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.
2. Whisk 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 chips.
3. Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart.  You could also simply use a 1/4-cup measuring cup if you don’t have a  scoop.  Use a thin metal spatula to smooth and flatten the rounds.
4. 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 sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

Cookies can be stored in a tightly covered container at room temperature for up to 4 days.

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