Well you certainly are seeing a lot of us (um and pumpkin) this week! Are you sick of us yet? Of course you aren’t! How can you be sick of two blue-eyed bakers? We’ve never even met (aw sad)! Can you get sick of someone you haven’t met? Don’t answer that.
Well, you can’t be sick of us. Because we’re not done yet. And we come bearing baked goods. No one gets sick of girls with baked goods.
Especially when the baked goods are cookies. Cookies! Everyone loves cookies (you know we loooove cookies). They’re simple, sweet and easy to grab more than one.
You kind of can’t grab two cupcakes and walk out of the kitchen without getting some funny looks. But cookies, grab two, hey you know what, grab THREE. We won’t judge.
Actually, we wouldn’t have judged you if you double fisted cupcakes either. It’s ok. We’ve been there.
Anyway, these easy-to-eat-lots-of-cookies feature pumpkin (um duh, blitz!) and white chocolate. Who knew this combination would elicit such reactions? Seriously, people love the cookies. Looooove them.
They think it’s the white chocolate and pumpkin. We know it’s the white chocolate, pumpkin AND those sneaky butterscotch chips that get all blended up into the flour. They’re magical. Blended up butterscotch, pumpkin and white chocolate…try and eat just one.
It’s ok, we won’t judge. We’ve been there.
Pumpkin Butterscotch White Chocolate Cookies
Makes 32 cookies
Adapted from Fresh Every Day: More Great Recipes from Foster’s Market
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup butterscotch chips
3/4 cup butter, softened
2/3 cup sugar
2/3 cup light brown sugar, packed
2/3 cup canned pumpkin
1 cup rolled oats
1 1/2 cups white chocolate chips
1 cup walnuts, chopped
In a food processor fitted with a metal blade, pulse together flour, baking soda, baking powder, spices and butterscotch chips until chips are finely ground. Set aside.
In the bowl of an electric mixer, cream together butter and sugars until fluffy, about 3 minutes. Add the egg and pumpkin and mix to combine. Slowly add the flour mixture into the wet ingredients and stir until fully incorporated. Add oats, white chocolate and walnuts and mix. Cover bowl with plastic wrap and refrigerate dough for at least an hour.
Preheat oven to 350 F. Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies are golden, 13-15 minutes. Cool cookies on baking sheets before transferring to wire racks to cool completely.