Monday, October 22, 2012

Fall is Here in NC

After living in Florida I have been more than ready for Fall. I love Fall. It's my favorite of all the seasons. I think my love of Fall may have started because my birthday is in the Fall and to my family, birthdays were always a big deal. One year I had a birthday party where my brothers and I made a haunted house in the woods behind our home. They helped to scare all of my unsuspecting party guests. It was great.

Just some of the things I love about Fall are the smells of pumpkin, spices, the leaves changing, weather getting cooler at night, and baking! I kind of associate Fall with lots of yummy baked treats that warm you to the core. I have been buying pumpkin by the wagon load at the store lately and have been putting it in everything! My mouth is watering just talking about pumpkin flavored goodies! Oh yes, and did I forget to mention candy corn......I bought a bag and ate the entire thing within days. I even let my 15 month old have some. Maybe that's not really a mother of the year type thing to do, feed your toddler candy corn, but I am determined that he will like it as much as I do! So far, so good!

I digress....anyways, pumpkin. Here is one of the many recipes I will be posting, pumpkin butterscotch cookies. There are not beautiful to look at but man, oh man are they delectable! I guarantee you won't be able to eat just one!




Pumpkin Butterscotch Cookies

Yield: about 2 dozen cookies
Ingredients:
2 cups all-purpose flour
1½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 tsp. ground cinnamon
2 large eggs
1 cup sugar
½ cup vegetable or canola oil
1 cup pumpkin puree
1 tsp. vanilla extract
1 cup butterscotch chips




Preheat the oven to 325° F.  Line two baking sheets with parchment paper or silicone baking mats.  In a small bowl combine the flour, baking powder, baking soda, salt and cinnamon; whisk to blend.  In a the bowl of an electric mixer combine the eggs and sugar.  Beat on medium-high speed until smooth and light in color, about 1 minute.  Blend in the oil, pumpkin puree, and vanilla extract until well combined.  With the mixer on low speed, mix in the dry ingredients just until incorporated.  Gently fold in the butterscotch chips with a spatula.
Drop mounds of dough onto the prepared baking sheets (I used a medium-sized dough scoop), spacing them a few inches apart.  Bake, rotating the sheets halfway through baking, until the tops feel set and a toothpick inserted in the center comes out dry, about 14-16 minutes.  Allow to cool on the baking sheets 5-10 minutes before transferring to a wire rack to cool completely.  Store in an airtight container.

FYI: I think they taste best eaten within a few days because they have a tendency to get kind of gooey with all of the pumpkin purée. I did freeze some and tried to bake some off later and they really weren't as good. I did put some in the frig though and bakes some off the next day and those were just as good.








Adapted from Joy the Baker

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