Pumpkin Butterscotch Cookies

These are DELICIOUS!!!!

2 cups flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. ground cinnamon

2 eggs

1 cup sugar

1/2 cup canola oil

1 cup canned pumpkin

1 tsp. vanilla extract
1 cup butterscotch chips

Pre-heat oven to 325 degrees. Line baking sheet with parchment paper and butter the paper. Cooking spray works well.

Stir the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl and set aside. In a large bowl, using electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips with a spoon.

Drop by rounded tablespoon size drops onto cookie sheet. Space at-least 2 1/2 inches apart.
Bake for about 16 minutes, cool them on sheet for 5 minutes then on a wire rack to cool completely.