The original recipe I adapted this from was my sister in law's signature thanksgiving cookie. She makes these with chocolate chips. Chocolate is nice....But I thought these would go better with butterscotch!
Pumpkin Butterscotch Cookies
1 1/2 cups whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup Vanilla Olive Oil
1 cup sugar
1/2 cup pumpkin
2 tbsp molasses
1 tsp pumpkin pie spice (optional)
1 1/2 cups butterscotch chips
Preheat the oven to 350 degrees.
In a large bowl, mix the olive oil, the sugar and the egg together until creamy. Gently stir in the pumpkin and molasses. Take all the rest of the dry ingredients and whisk them together in a medium sized bowl. Combine that with the wet ingredients slowly, mixing well in between each addition so that it is well combined. Stir in the chips.
Drop onto ungreased cookie sheets in rounded tablespoonfulls. Bake 12-13 minutes. Their color is already a bit darker because of the pumpkin, so don't wait too long for them to brown.