Pumpkin Butterscotch Cookies. Triple Yum.

I have a really cute 3 year old who is pressing me to watch "Curious George" right this very second and so, I must be concisely brief right now and save the rambling for another post.

But.

Let's just say this.

Pumpkin + butterscotch chips = dynamite- out- of -this- world glorious perfection of autumnal blissful raptures.

Do it. I may never use chocolate chips again in my pumpkin cookies.

Ever.

Pumpkin Butterscotch Cookies
{Annie’s Eats}

2 cups all-purpose flour
1½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 tsp. ground cinnamon
2 large eggs
1 cup sugar
½ cup vegetable or canola oil
1 cup pumpkin puree
1 tsp. vanilla extract
1 cup butterscotch chips

Preheat the oven to 325° F. Line two baking sheets with parchment paper or silicone baking mats. In a small bowl combine the flour, baking powder, baking soda, salt and cinnamon; whisk to blend. In a the bowl of an electric mixer combine the eggs and sugar. 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 low speed, mix in the dry ingredients just until incorporated. Gently fold in the butterscotch chips with a spatula.

Drop mounds of dough onto the prepared baking sheets (I used a medium-sized dough scoop), spacing them a few inches apart. Bake, rotating the sheets halfway through baking, until the tops feel set and a toothpick inserted in the center comes out dry, about 14-16 minutes. Allow to cool on the baking sheets 5-10 minutes before transferring to a wire rack to cool completely. Store in an airtight container.