Ingredients:
1 1/2 Cups Of Hershey Butterscotch Chips
1 Cup Of Farmer's Market Pumpkin Puree
2 Cups Of Gold Medal Unbleached All Purpose Flour
1/2 Cup Of Crisco All Vegetable Shortening
1 Cup Of C&H Pure Cane White Sugar
1 Teaspoon Of Pure Madagascar Bourbon Vanilla Extract
1 Teaspoon Of Frontier Natural Ground Organic Cinnamon
1 Teaspoon Of Calumet Double Acting Baking Powder
1/4 Teaspoon Of Fine Table Salt
1 Teaspoon Of Arm And Hammer Baking Soda
Information:
Serving Size 20
213 Calories Per Serving
9 Grams Of Fat
Preparation Instructions:
To begin this recipe, you will first need to preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Next take out a large cookie sheet, grease it well, and then set it aside. Moving forward, take out a large mixing bowl and add in the white sugar and vegetable shortening, and then whip them together vigorously to form a light fluffy cream. Once you have achieved that, stir in the pumpkin puree and vanilla extract. From there you will want to steadily stir in the all purpose flour, fine table salt, baking soda, cinnamon, and baking powder. Around this time you'll notice your cookie dough beginning to firm in the bowl. Lastly pour in the butterscotch chips, stirring vigorously until they are evenly distributed throughout the dough. Now that your cookie dough is ready, you can begin dropping spoonfuls of it on to your greased baking sheet. Once the baking sheet is full, slide it into the oven to bake for ten to twelve minutes. Let the cookies cool down for about five to six minutes before serving. Serve with a tall glass of cold milk.
