Coating

• Combine sugar and cinnamon in a small bowl and set aside

Cookies

• Heat oven to 375°F for conventional or 350°F for convection. Line baking sheets with silpats or parchment paper.
• Whisk together all dry ingredients in a bowl. Add butterscotch and white chocolate chips and mix to coat.
• In a separate bowl cream together pumpkin puree and sugars, add melted butter and mix thoroughly. Add vanilla and mix well.
• Add dry ingredients to wet and mix until just combined. Cover with plastic wrap and refrigerate for 30 minutes.
• 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.
• 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.

Cookies

• Melt butter in a sauce pan over medium heat. Add sugar and molasses. Continue heating until the sugar is completely dissolved stirring often. Add salt and spices and stir to combine. Remove from heat and place in a medium-sized mixing bowl. Allow mixture to cool to room temperature before beating in the egg.
• Whisk dry ingredients together in a separate bowl, then add to the molasses mixture stirring to completely combine.
• Divide the dough in half and form each half into a thick rectangle. Wrap in plastic and place in the fridge for at least an hour to chill. The dough is a bit sticky and needs to be completely chilled to roll.
• Heat oven to 350°F and line several baking trays with parchment paper.
• Work with one half of the dough at a time, rolling dough out on a floured surface to 1/8” or ¼”. Dip cutters in flour and cut out shapes as close to each other as possible. Roll scraps into a ball and place back in the fridge to chill before rerolling.
• Bake cookies for 8 to 12 minutes or until edges are slightly browned. Let the cookies cool for several minutes on the baking sheet before transferring to a wire rack to completely cool.

Icing

• In a small bowl combine powdered sugar and meringue powder. Add color if desired. Add water a teaspoon at a time until desired constancy for piping. If icing becomes too stiff and a few drops of water.
• Allow icing to dry for several hours before storing.

• Heat oven to 350°F.
• Cream together butter and sugars. Beat in eggs one at a time. Add extracts and orange zest.
• In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
• Mix in dry ingredients about a third at a time until incorporated (dough will be a little crumbly but not dry).
• Stir in white chocolate chips, dried cranberries, and pecans.
• Drop by rounded spoonfuls on to a silpat or parchment lined baking sheet (I roll my dough into 1 ¼” balls for more uniform cookies). Allow your baking sheets to cool a bit between batches (placing dough on a hot baking sheet causes the cookies to flatten out too much).
• Bake for 8-10 minutes, or until golden. Cool cookies for 2 minutes on the pan before transferring to a wire rack to cool completely.

Dough

• Cream together the sugars and butter. Beat in the vanilla, orange zest, and egg until fluffy. Fold in the flour and salt just until a soft dough forms. Cover and chill the dough for about an hour.
• While the dough is cooling you can make the filling.

Filling

• Beat all ingredients together until smooth, fluffy and easily spreadable.

Icing

• Whisk ingredients together in a small mixing bowl. Using a piping bag or spoon drizzle the icing over the cookies.

Assemble

• Remove dough from the refrigerator, lightly dust with flour, and roll between two pieces of plastic wrap to about a 12″ x 16″ rectangle. Gently remove the top layer of plastic and spread the filling evenly over the dough.
• Using the bottom piece of plastic wrap, gently roll the dough into a log trying to prevent air pockets.
• Wrap the roll of filled dough with plastic wrap and refrigerate for about 2 hours (once you have wrapped the dough you can gently work it in to an even shape).
• While the dough is chilling, heat your oven to 350° F, and line a baking sheet with parchment paper.
• When dough has chilled, unwrap and slice into 1/4″ pieces and place at least 1″ apart on your prepared baking sheet.
• Bake for 13 to 15 minutes or until the edges begin to turn golden. Place cookies on a wire rack to cool completely before icing.
• Using a piping bag or spoon to drizzle icing over cookies. Allow icing to set up until firm and not sticky before storing.
• Tip: To easily drizzle icing over a large number of cookies, line them up on wire racks over wax paper. You can then pipe the icing back and forth over the entire row at once.