Pumpkin Butterscotch White Chocolate Cookies
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
1 egg
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.
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Reader Comments (17)
oh wow pumpkin galore! this looks like a delicious recipe - loaded with so many good things!
I love love this week of pumpkin recipes. Keep them coming!
I never thought of putting butterscotch and white chocolate with pumpkin...but now I want to!
So glad you came to my site so I could find yours. Wow, it's wonderful! Great recipes!!
Three words...I Want Some!
I just made pumpkin butterscotch cookies which were delish---though more cakey looking than yours. Next time I'll use your recipe and add the white choc, what a great combo!
I have made a similar recipe using bittersweet chips and they were a great success. I'll have to try your recipe. They smell so good baking, don't they?
Plan B
I want to try these ones out for sure, they look fabulous :)
i think the next step in this blogging bonanza is a mail-order sweets business. i'll take two dozen of these cookies, please, as soon as you're up and running!!!! :)
Wow., you girls are getting serious now. Pumpkin, Butterscotch AND White Chocolate....., this is getting serious & I loves it ;)
Everything about these looks & sounds wonderful--I think you had me at butterscotch chips.
This look incredibly delicious. Imade some similar, but instead of walnuts, added toffee chips.
These look so good and I have never thought to mix the chips like that! YummY!
Just found your blog and it's too cute!! These cookies look amazing. I can't wait to try them out. :)
Such great cookies! I've made them twice because they were gobbled up to quickly the first time! Great reviews all around. Thanks for such a great recipe :)
So glad you like them Emma!
I made these today and everyone loved them. They were not too sweet and looked beautiful. The only thing I did differently was use diced walnuts instead of chopped. Wonderful recipe!