This is from the best cookie book ever! bigfatcookies by Elinor Klivnas

2c unbleached flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 large eggs
1 cup sugar
1/2 cup canola oil
1 cup canned pumpkin (not pumpkin pie spiced)
1 tsp vanilla
1 cup butterscotch chips

325 degrees - middle rack
line 2 cookie sheets with parchment and butter the paper
bake only one sheet at a time

stir flour, baking powder, baking soda, salt and cinnamon in medium bowl and set aside
in large bowl, using electric mixer on medium, beat eggs and sugar until smooth - about 1 min.
on low speed, mix in oil, pumpkin, vanilla until blended.
mix in flour mixture until incorporated.
mix in butterscotch chips.

Use ice cream scoop or 1/4 measuring cup and scoop mounds of dough onto cookie sheet about 2 1/2 inches apart.

Bake about 16 minutes until toothpick in the center comes out clean and dry. Took me 22 minutes.
Let cool on sheet for 5 minutes then remove with metal spatula and let cool fully. dust with powdered sugar.

makes 14 large, soft cake-like cookies
store tightly for up to 4 days.