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Butterscotch Pumpkin Cookies

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Ingredients
  

  • 1 ½ cup canned plain pumpkin or spiced pumpkin may be used but you’ll want to omit the cinnamon in this recipe to double the batch use 1 lg. can
  • ½ tsp salt
  • 1 tsp baking powder
  • ½ cup real butter
  • 1 cup sugar
  • 1 egg
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 2 cups bread flour for the fluffiest cookies
  • 1 six ounce package butterscotch chips more if you plan to top the cookies, see below

Instructions
 

  • Preheat oven to 425
 and line baking sheet with parchment paper.
  • Cream together butter and sugar.
  • Add egg and mix together
.
  • Add pumpkin and mix together.
  • 
In a separate bowl combine all dry ingredients

.
  • Slowly add dry ingredients into the wet ingredients while mixing together.
  • Fold in Butterscotch chips.
  • Drop by spoonful onto ungreased cookie sheet or parchment lined baking sheet.
  • For an added special touch top each cookie with 3 butterscotch morsel prior to baking.
  • Bake in oven that is preheated to 425 between 6 and 10 minutes. All ovens are different so be sure to start checking your cookies at 6 minutes. Mine are done at 8 minutes.
  • Cookies are done when the tops spring back when gently pressed or inserted toothpick comes out clean.

Notes

Doubled makes 5 dozen cookies.