BCL - Pumpkin Cookies I You Have To Try

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Pumpkin Cookies I

"Yummy pumpkin cookies with spices and butterscotch morsels. Moist and delicious."

Ingredients :

1/2 cup shortening
1 cup white sugar
1 cup pumpkin puree
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 1/2 cups butterscotch chips

Instructions :

Prep : 15M	Cook : 36M	Ready in : 35M

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream the shortening and sugar. Stir in the pumpkin and vanilla. Sift together the flour, salt, baking soda, baking powder, and cinnamon; stir into the creamed mixture. Then mix in the butterscotch chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool for a minute on cookie sheets before transferring to wire cooling racks.

Notes :

Reynolds® parchment can be used for easier cleanup/removal from the pan.

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