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1
Heat the oven to 325 degrees F and arrange a rack in the middle.
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2
Line two baking sheets with parchment paper, coat the paper with butter, and set aside.
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3
Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl, and set aside.
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4
Place the eggs and sugar in the bowl of a stand mixer fitted with a paddle attachment.
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5
Mix on on medium speed until smooth and lightened in color, about 1 minute.
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6
Stop the mixer and using a rubber spatula, scrape down the sides of the bowl and paddle.
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7
Turn the mixer to low speed, add the oil, pumpkin, and vanilla, and mix until evenly blended.
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8
Add the flour mixture, and mix until just incorporated.
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9
Add in the butterscotch chips and mix until evenly distributed.
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10
Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2 inches apart (alternatively, you can use a 1/4-cup measuring cup).
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11
Using a thin metal spatula, smooth the tops of the mounds.
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12
Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes.
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13
Cool them on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
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14
Dust the cooled cookies lightly with powdered sugar.
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15
The cookies can be stored in a tightly covered container at room temperature for up to 4 days.
