BUTTERSCOTCH RECIPE
When it comes to cookies, I am a huge fan! I don’t think I have met a cookie I did not like (well there are some I like more than other of course). In general however I find I do prefer a soft biscuit over a hard “dunker”. I have always loved sugar cookies but it was not until I was an adult that I embraced the Snickerdoodle. I do not recall my mother or grandmother ever making them for the holidays, but a sugar cookie coated with more sugar and cinnamon, what could be better? Well I will tell you, this “pumpkin-ed up” version of the holiday classic very well might be. Pumpkin pie spices and a bit of pumpkin puree take this sugar cookie to an entirely new level, and the addition of butterscotch and white chocolate chips sends it right over the top! Soft and chewy on the inside with a sweet sugary crunch, now that is my kind of holiday classic.
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1/3 cup butterscotch chips
- 1/3 cup white chocolate chips
- ½ cup pumpkin puree
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup melted butter
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar
- ½ teaspoon cinnamon
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Combine sugar and cinnamon in a small bowl and set aside
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Heat oven to 375°F for conventional or 350°F for convection. Line baking sheets with silpats or parchment paper.
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Whisk together all dry ingredients in a bowl. Add butterscotch and white chocolate chips and mix to coat.
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In a separate bowl cream together pumpkin puree and sugars, add melted butter and mix thoroughly. Add vanilla and mix well.
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Add dry ingredients to wet and mix until just combined. Cover with plastic wrap and refrigerate for 30 minutes.
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Scoop about 1 ½ tablespoons of the dough and roll to form a ball, roll ball in the coating sugar and place on baking sheets. Using your hand or a glass with a flat bottom, slightly flatten the balls into disks. Carefully dip the flattened cookies in the coating mixture again and return to baking sheets leaving about 2” between them.
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Bake for 8 to 10 minutes or until slightly puffed and lightly golden around the edges. Remove from the oven and let cookies cool on the baking pan for about 3 minutes. Using a spatula transfer cookies to a wire rack to completely cool before storing in an air tight container.
