Pumpkin, Chocolate & Butterscotch Chip Cookies

Preheat oven to 180°C (350ºF).

Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves.

In the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar, brown sugar and butter until fluffy. Add egg and vanilla. Add pumpkin purée.  Slowly add in flour mixture beating until just combined. Fold in chocolate and butterscotch chips.

Drop dough 30 ml (2 tablespoons) at a time onto baking sheets lined with parchment paper, about 5 cm (2 inches) apart.

Bake until fully baked at the center, about 12 minutes. More “cakies” than cookies, these should be crisp at the edges and tender in the center. Cool on the sheet for a few minutes before transferring to a wire rack to cool completely.  Store in an airtight container.