Thursday, April 8, 2010
I have so many extra cans of pumpkin puree when I stocked up for the "shortage" of pumpkin puree, but now I do have lots of extras. I have at least 3 cans of the huge Libby pumpkin cans at home including 2 and half here with me in Berkeley.
Although it is not the fall anymore, I thought the flavors of pumpkin could be quite interesting on a sunny spring day. So I started looking through various bookmarked and starred recipes. I had quite a few that used pumpkin puree. After I narrowed down my choices to only pumpkin choices, I had to find a recipe that only used 1 egg since that's all I had in the house. [note to self: I need more eggs] I found the perfect recipe after a couple minutes of searching.
Pumpkin Butterscotch Chip Cookies
[adapted from My Baking Addiction]
1 cup pumpkin puree
1/2 cup white sugar
1/2 cup medium brown sugar [but any brown sugar will work]
1/2 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
1 cup butterscotch chips
1. Combine pumpkin, sugar, vegetable oil, and egg.
2. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt.
3. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
4. Add vanilla and chocolate chips.
5. Drop by spoonful on a baking sheet lined with parchment paper and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.