Pumpkin Cookies with Butterscotch Chips Recipe - flour

Method

• Heat the oven to 325 degrees F and arrange a rack in the middle.
• Line two baking sheets with parchment paper, coat the paper with butter, and set aside.
• Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl, and set aside.
• Place the eggs and sugar in the bowl of a stand mixer fitted with a paddle attachment.
• Mix on on medium speed until smooth and lightened in color, about 1 minute.
• Stop the mixer and using a rubber spatula, scrape down the sides of the bowl and paddle.
• Turn the mixer to low speed, add the oil, pumpkin, and vanilla, and mix until evenly blended.
• Add the flour mixture, and mix until just incorporated.
• Add in the butterscotch chips and mix until evenly distributed.
• 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 (alternatively, you can use a 1/4-cup measuring cup).
• Using a thin metal spatula, smooth the tops of 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.