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.

• Heat oven to 350° F.
• Mix together all ingredients until just combined (batter will be thick, do not over-mix). Using a cookie scoop or tablespoon drop dough on to a parchment or silpat lined baking sheet about 2" apart (cookies will spread). Make sure to only place dough on to a cool pan.
• Bake for 10 - 12 minutes or until edges just start to brown, do not over-bake (baking time will vary depending on size).
• Transfer to a cooling rack. Allow cookies to be completely cool before storing to prevent them from getting soggy.

• 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.