Autumn is my favorite season, hands down. Crisp leaves, wooly cardigans, cozy tights, and golden sunshine. Especially right now here in the Pacific northwest, things are downright perfect. So why not celebrate all the goodness of fall with something pumpkiny?!I'm no stranger to pumpkin cookies and I do have a favorite pumpkin cookie recipe (this oatmeal chocolate chip one to be exact) but I wanted to branch out and try something new. Introducing these soft beauties! Instead of sticking with chocolate chips, I halved the batter and threw in some butterscotch chips for variety. Two kinds of cookies in one batch? Yes please!
Be warned, if you love crispy, crunchy, chewy cookies these are not the cookies for you. Look elsewhere (and probably stay away from pumpkin cookies in general). But if you love soft, smooshy cake cookies then this is your dream cookie come true. Not only do they taste spicy from the cinnamon and cardamom, they are also super easy to whip up.Soft Cakey Pumpkin Cookies
2 cups flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
pinch of nutmeg
2 large eggs, beaten
1/2 cup canola oil
3/4 cup sugar
1 cup pumpkin puree
1 teaspoon vanilla extract
1/2 cup chocolate chips
1/2 cup butterscotch chips
1/4 cup chopped pecans
Heat oven to 325F.
In a large bowl, combine the flour, baking soda, baking powder, salt, cinnamon, cardamom and nutmeg together. In another bowl, mix together the beaten eggs, sugar, oil. Beat vigorously until well combined. Stir in the pumpkin and vanilla until well incorporated. Pour in the flour mixture and stir until combined. Split the batter into 2 bowls if you want to have 2 separate kinds of cookies - add chocolate chips and half the pecans in one bowl and the butterscotch chips and the rest of the pecans in the other. Stir until combined.
Line 2 baking sheets with silpat mats or parchment paper. Drop batter by the spoonful, spacing the cookies at least 2 inches apart. Flatten cookies slightly. Bake for 15 minutes or until the tops feel dry and the cookies feel spongy. Cool on a wire rack & store in a covered tin. Makes about 24 cookies.
