Mrs. Regueiro's Plate: Pumpkin Butterscotch Cookies

Monday, October 19, 2009

Pumpkin Butterscotch Cookies

Hmmmm, it's October and my favorite best friend is back in town, pumpkin. Oh how I have missed you, and I've been eyeballing my oven for sometime to use you secretly for everything sweetly named recipe with "pumpkin." I can't explain how much I love pumpkin because its just one of those fall flavors that I absolutely love and can't get enough of. It's like I have "pumpkin fever" and the only cure for my aching madness is to enjoy something pumpkin.

Starbucks has Pumpkin Spiced Lattes, I had one early this month. I had a pumpkin spice muffin from Mimi's Cafe that was delicious, like a bite from heaven. However, I've been reading that there is a Pumpkin Shortage across my cooking board, and that's the worst news possible. Most farmers have lost one third of their crop due to bad weather and lots of the pumpkins rotting out. Luckily, I have been able to come across canned pumpkin and sugar pumpkins in my farmers markets. I'll be stocking up on canned pumpkin so I'll have plenty for those "just in-case" moments. I made these pumpkin cookies last night as a treat for my husband's office, and for me to indulge on the buttery sweetness of butterscotch cookies. Be ready with a glass of milk for these, they are cake-like cookie-ness will tempt you to go back for more, and more!

Pumpkin Cookies
Adapted from Joy of Baking & seen on Joy the Baker
2 cups all purpose flour
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs, room temperature
1 1/4 cups light brown sugar
1/2 cup applesauce
1 teaspoon vanilla extract
1 cup canned pumpkin puree
1 cup butterscotch chips

1. Preheat oven to 325 degrees and place oven rack in the center of the oven. Line baking sheets with silpat.
2. In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves & salt.
3. In the bowl of the KA mixer, beat the eggs and sugar until light and smooth (about 2 minutes). Beat in the applesauce, vanilla extract, and pumpkin puree. Add the flour mixture and beat just until incorporated. Using a cookie scoop place small mounds of batter onto the prepared baking sheet.
4. Baked for about 15 - 18 minutes or until a toothpick inserted in the center of a cookie comes out clean.

Review: Sweet, buttery, and cake-like. Heavenly.
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