Welcome to Foodie Friday hosted by Designs by Gollum . Make sure to stop by her blog to see all the other great recipes!
I love when the seasons change -- I have certain foods that I look forward to with each season. With Fall I love pumpkin -- in my tea, coffee, pumpkin bread, pumpkin cheesecake to name just a few! These Pumpkin White Chocolate Chunk Cookies are so good, the butterscotch chips are ground into the dough and give the cookies a subtle butterscotch flavor without the cloying experience of biting into a bite full of buttererscotch. These are perfect to serve at Halloween and Thanksgiving!
Pumpkin White Chocolate Chunk Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup butterscotch chips
- 12 tablespoons unsalted butter, softened
- 2/3 cup granulated sugar
- 2/3 cup packed light brown sugar
- 1 large egg
- 2/3 cup cooked canned pumpkin puree or fresh mashed pumpkin
- 1 cup old-fashioned rolled oats
- 1 1/2 cups white chocolate chips
- 1 cup chopped walnuts
- Preheat the oven to 350.
- Put the flour and baking soda in the bowl of a food processor fitted with a metal bladed and pulse to distribute the baking soda evenly. Add the butterscotch chips and process until the chips are ground, with some slightly larger bits remaining. Turn the flour and butterscotch chips out into a large bowl.
- In a separate large bowl, cream the butter, granulated sugar, and brown sugar together for 2 to 3 minutes, scraping down the bowl from time to time, until fluffly. Add the egg and pumpkin puree and stir to combine.
- Pour the butter-pumpkin mixture into the flour mixture and stir to combine. Add the oats, white chocolate chunks, and walnuts and stir until the ingredients are combined and no flour is visible. Cover the bowl and refrigerate for at least 10 minutes or overnight.
- Use a 1/4 cup measure or scoop to drop the cookie dought onto the parchment lined cookie sheets, leaving 2 inches between the cookies.
- Bake the cookies for 13 to 15 minutes. Cool the cookies on the cookie sheets for 10 to 15 minutes before transferring them to a wire rack.
Makes 2 dozen 3-inch cookies.
Oh, YUMMY!!! I love chocolate! I don't think I have a pumpkin and chocolate cookies recipe. What a GREAT!!! way to start fall put with the smell of pumpkin and chocolate in the oven. THANKS!!! for the recipe. Geri
ReplyDeleteThese sound extra good with both butterscotch and white chocolate... yummm! and I love pumpkin too!
ReplyDeleteThese really sound wonderful. I love the combination you used. The result should be spectacular.
ReplyDeleteMmmm more cookies. This is a great Foodie Friday. I can smell them cooking now.
ReplyDeletelove your blog....you have some great recipes and I love the centerpiece with the pencils...very clever idea...I write alot about food also you just caught me on a week where we had trees down...floods...and a sick dog..Please stop back next week when things are happier....Sue.
ReplyDeleteMy new son in law loves anything pumpkin flavored so maybe I will make him a batch--This sounds delicious--with these ingredients,I don't don't know how they could miss!
ReplyDeleteWhat a lot of cookie recepies this week. Love this one too.It looks delishous.
ReplyDeleteThese cookies sound so very good. I can smell them way over here. I got my present today. I put it on my blog. Thanks so much......you are the best sister:)
ReplyDeleteI am with you, it is definitely getting to be pumpkin time. You cookies sound delicious. They would be great with a tall glass of milk!
ReplyDelete