Pumpkin Butterscotch Cookies - The Cookie Of All Cookies

We were at it again this weekend with the pumpkin goodness. And people, I think we've hit an unexpected jackpot.

I thought that the Pumpkin Chocolate Chip Cookies we usually make were by far the best of our Fall recipes...but I was wrong. Ella really likes butterscotch and we came across a Pumpkin Butterscotch Cookie recipe AND THEY ARE PURE BLISS!

(sorry, I don't mean to yell.)

When I first saw this recipe I wasn't sure that those two flavors were supposed to come together, and they are surely not the prettiest cookies we've ever baked...

But friends, these 2 ingredients were made for each other. They belong together. They make magic.

Try them. I mean it.

Here's the info:

Ingredients:

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 (I added a tad more)
1 tsp. vanilla extract
1 cup butterscotch chips

Directions:

Preheat the oven to 325° F. Mix all ingredients together. Drop mounds of dough onto the prepared baking sheets, spacing them a few inches apart.  Bake 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.

They are the best, and they make your house smell sooo good!

Is anyone else enjoying pumpkin recipes as much as we are??