Hooray for October!

Many October things to "Hooray!" for...

Puppy kisses.

B-E-A-utiful friends.

Dancing in bars with no music.

Big batches of summer brew.

Plaid!

Magically marvelous mustaches.

Fishbowls and new glasses.

Finally seeing these guys in concert. Amazing.

And a cute boy to watch them with.

Turning the big 2-3 and getting a kick-ass record player (something you've wanted FOREVVVVER) from above cute boy.

Placing 2nd in a turtle race.

And photo bombs.

These cookies. Your new favorite cookie. Yes, you haven't even tried them yet, but they're your new favorite. I just know these things.

My friends refer to these cookies as "you know those pumpkin ones you make, that are really soft, like a muffin top!" Really folks, these are ridiculously good. Cake-like texture with the lovely pairing of pumpkin and butterscotch. I officially declare this the "cookie of Fall."












Pumpkin Butterscotch Cookies
adapted from Joy the Baker

2 c. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
2 eggs
1 c. sugar
1/2 c. canola oil
1 c. canned pumpkin
1 tsp. vanilla
1 c. butterscotch chips

Place rack in middle of oven. Preheat to 325 degrees. Line two baking sheets with parchment paper and butter paper.

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

Using a 1/4 cup, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2 inches apart. Use a thin metal spatula to smooth and flatten the rounds.

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 sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

Cookies can be stored in tightly covered container at room temperature for up to four days.