In keeping with the fall/pumpkin theme, this has been a family favorite for as long as I can remember.
Preheat oven to 375 deg.
3 cups canned pumpkin (1 15-ounce can)
1 cup margarine
2 cups sugar
1 tsp salt
1 tsp vanilla
4 cups flour
2 tsp baking soda
2 tsp baking powder
2 heaping teaspoons cinnamon
2 packages butterscotch chips
Mix all the ingredients in the order given.
Once the batter is mixed, drop 1 ounce portions onto a greased cookie sheet. Bake for 12 to 14 minutes.
Yield: about 4 dozen cookies.
My favorite part about this recipe is the butterscotch chips, especially the chips that fall off of the cookies! You can use chocolate chips, but the recipe is MUCH better with the butterscotch chips.
I have made huge cookies, like to ones you would find at a convenience store.