Fall Baking: Pumpkin Cookies!

Pumpkin Cookies!
(Recipe adapted from my mother)

1 cup butter	2 teaspoons baking soda
½ cup honey	1 teaspoon baking powder
2 eggs	2 teaspoons cinnamon
1 teaspoon vanilla	1 teaspoon nutmeg
1 15 oz. can pumpkin (or 2 cups cooked)	½ teaspoon cloves
4 to 5 cups whole wheat flour	2 cups butterscotch chips
¾ teaspoon salt

Cream together butter and honey. Add eggs, pumpkin and vanilla; mix well. Mix dry ingredients together, then add to egg mixture and mix well. Stir in butterscotch chips.

Drop onto ungreased cookie sheet. Flatten slightly. Bake at 350⁰ F for about 10 minutes (until cookies are slightly set and beginning to brown). Let set on cookie sheet for 2 minutes, then remove to cooling rack and allow to cool.

Notes: I start with the smaller amount of flour and add more if needed. Sometimes I’ve even baked a pan and then added more flour if they seem too doughy.

Original recipe had chocolate chips and chopped nuts as an option.