Mrs. Donahue was shaped like the calico cats we stitched together in sewing class, sort of flat and lumpy in the wrong places, and she wore the same fabric on the pocket of her long denim jumper. She taught cooking, and how to diaper a big bag of flour. In metals, we made tin scoops that I spray painted pink and purple, which seems unsafe. And in woodshop, I made my sister a gumball machine that I kept for myself. I don’t know how well these seventh grade home economics lessons have served me as an adult. I never did become a seamstress and I only rarely use my lathe to craft misshapen baseball bats. But I remember carefully placing six or seven butterscotch chips on rolled out crescent roll dough and baking them into compact packages of melty goodness. I was so proud when I recreated this simple dessert for my mother, father, and sister at home. And I think that’s what stuck, all these years later. Making your family food is always an awesome achievement.
Pumpkin Butterscotch Cookies
Adapted from a recipe by Joy the Baker
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 eggs
- 1 cup brown sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup canola oil
- 1 cup butterscotch chips
Preheat oven to 325 degrees F. Line two baking sheets with parchment paper and butter the parchment.
In a mixing bowl whisk together flour, baking powder, baking soda, salt, and cinnamon.
In the bowl of a stand mixer combine eggs and sugar. Add pumpkin, vanilla, and oil. Slowly add the dry ingredients until just combined, then fold int he butterscotch chips.
Dollop batter by the 1/4 cup onto the prepared cookie sheets, smooth, and bake for 16 minutes. Cool cookies on the baking sheet for 5 minutes then transfer to racks to cool completely.