Pumpkin Chocolate Butterscotch Chip Cookies

Preheat oven to 325 degrees. In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Mix until well-blended. In the bowl of an electric mixer, combine eggs and sugar, and beat on medium-high until smooth and pale, about 1 minute. Beat in the oil, pumpkin puree, and vanilla extract and mix until well-combined. Turn the mixer down and slowly blend in the flour mixture until just incorporated. With a rubber spatula, gently fold in the butterscotch and chocolate chips. Using a medium-sized ice cream scoop, place mounds of cookie dough on a cookie sheet lined with parchment paper, about 2 inches apart. (The cookies will spread.) Allow to bake about 15 minutes, until the cookies are springy to the touch. Allow to cool.