Pumpkin Biscuits (Cookies) With Butterscotch Chips

• 2 cups All-purpose Flour
• 1-1/2 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoons Kosher Salt
• 1 teaspoon Ground Cinnamon
• 2 whole Large Organic Eggs
• 1 cup Granulated Sugar
• 1/2 cups Canola Oil
• 1 cup Canned Plain Pumpkin (not Pie Pumpkin)
• 1 teaspoon Pure Vanilla Extract
• 1 cup Butterscotch Chips

1. 1. Position a rack in the middle of the oven. Preheat the oven to 325 degrees. Line two baking sheets with parchment and butter the paper.
2. 2. Stir the flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl, and set aside.
3. 3. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in colour, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the butterscotch chips.
4. 4. Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the centre comes out dry, about 16-18 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.

allpurpose, baking powder, baking soda, kosher salt, ground cinnamon, eggs, sugar, canola oil, pumpkin, vanilla, butterscotch chips

Taken from tastykitchen.com/recipes/desserts/pumpkin-biscuits-cookies-with-butterscotch-chips/ (may not work)