Mom's Fabulous Pumpkin Cookies
Serves: 30 cookies
 
Ingredients
  • ½ cup brown sugar
  • ½ cup mayonnaise
  • 15 oz Libby’s canned pumpkin (about 2 cups)
  • 1 cup sugar
  • 3 cups flour
  • 1 egg
  • 1 tablespoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup butterscotch chips
Instructions
  1. Mix together all ingredients except the butterscotch chips, then stir in the chips.
  2. Drop dough by large spoonfuls onto a greased cookie sheet or silicone baking mat. Bake at 375º for 11-14 minutes, until tops are firm when lightly touched.
  3. Remove to wire rack to cool completely. Store in an airtight container.
Notes
The cookies will taste just as good if you use 2 cups all-purpose flour and 1 cup white whole wheat flour. And since white whole wheat flour is healthier you can eat more cookies guilt-free, right? :)

These pumpkin cookies taste great the first day, and phenomenal the second day.  I don't have a lot of data on what third-day pumpkin cookies are like--they don't usually last that long.
Recipe by I Wish I Was a Muffin at https://iwishiwasamuffin.com/moms-fabulous-pumpkin-cookies/