2 teaspoons cornstarch
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
6 tablespoons pumpkin puree
1 cup unsalted butter softened to room temperature
½ cup granulated sugar
1½ cups packed brown sugar
1 large egg at room temperature
2 large egg yolks at room temperature
1 teaspoon pure vanilla extract
1 cup chocolate chips
1 cup butterscotch chips
Preheat oven to 350 degrees. In a medium sized bowl, whisk together flour, cornstarch, salt, baking powder, baking soda, ground cinnamon, ground nutmeg, and ground ginger and put aside. In the bowl of your mixer, add pumpkin puree and butter and both granulated and brown sugars and cream together for 3-4 minutes on high until light and fluffy. Next add in eggs one at a time beating until incorporated. Then add in pure vanilla extract and beat until smooth. Turn down your mixer to low and add in flour mixture in three intervals beating after each addition until well-combined. Lastly, stir in chocolate chips and butterscotch chips. Place dough in the refrigerator for at least 1 hour. Two hours is even better. Scoop cookie dough in balls the size of a tablespoon and place on parchment paper lined cookie sheet at least 1½ inches apart. Bake 10-12 minutes. Cookies may seem undone but remove from oven.