Yield: 48 cookies
2 cups unbleached all-purpose flour
1 cup granulated sugar
1 ½ tsp baking powder
½ cup canola or corn oil
1 tsp baking soda
1 cup canned pumpkin
½ tsp salt
1 tsp vanilla extract
1 tsp ground cinnamon
1 cup butterscotch chips
2 large eggs
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. Stir the flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl, and set aside.
3. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, 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. Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 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.
Submitted by Kara WynerSee all 2008 Cookie Bake-Off Bonanza Finalists