Pumpkin Cookies with Butterscotch Chips

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 1 teaspoon baking soda 
• 1 cup butterscotch chips 
• 1 cup pumpkin puree canned (not pie filling)
• 0.5 cup corn oil 
• 2 large eggs 
• 2 cups flour all-purpose
• 1 cup granulated sugar 
• 1 teaspoon ground cinnamon 
• 0.5 teaspoon salt fine
• 1 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• whisk
• wire rack
• blender
• toothpicks
• stand mixer
• spatula
• ice cream scoop
• measuring cup

Directions

1. Heat the oven to 325°F and arrange a rack in the middle. Line two baking sheets with parchment paper, coat the paper with butter, and set aside.
2. Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl, and set aside.
3. Place the eggs and sugar in the bowl of a stand mixer fitted with a paddle attachment.
4. 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.
5. Add the flour mixture, and mix until just incorporated.
6. 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.
7. 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.