Recipe: Pumpkin Cookies with White Chocolate & Butterscotch Chips

While some people ring in the fall/autumn/holiday season with pumpkin-spice lattes, I prefer to inaugurate the cooler temperatures with food.  To be more specific: Rather than sip mine, I take my 'sweet and pumpkin-y' in the form of a cookie.

There are plenty of pumpkin cookie recipes out there that call for chocolate chips, but I find that the flavors (of the chocolate and the pumpkin) tend to compete against one another.  Further, their coupling just never made much sense, at least in my opinion.  So, when I began tweaking this specific recipe, I pondered, What would be a great substitute for milk chocolate chips?  White chocolate and butterscotch (chips) immediately came to mind.  As did a 'sea salt finish,' since the sweetness (of the two) would likely be cloying.  

Beyond substituting the chips and using salted butter instead of unsalted (among other recipe amendments), the secret/je ne sais quoi that makes these cookies so delicious is to make the dough a day ahead of time.  While I couldn't tell you the science or chemistry behind it, there is something utterly magical that happens when you allow the dough to rest for 12-24 hours.  I'll bet you haven't had a more toothsome, moist, and decadent cookie since your last visit to Levain Bakery.  And you're welcome!

Enjoy!

Ingredients:

(yield 3-dozen)

• 3 1/3 cups all purpose flour

• 3/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon cinnamon

• 1/8 teaspoon pumpkin pie seasoning (substitute nutmeg if you cannot find the seasoning)

• 2 sticks (16 tablespoons) salted butter, melted and cooled

• 1 1/4 cups packed dark brown sugar

• 1/2 cup granulated sugar

• 1 large egg yolk

• 1 teaspoon vanilla

• 1/2 cup 100% pumpkin (the same stuff you buy in the can to make pumpkin pie)

• 1 cup white chocolate chips

• 1 cup butterscotch chips

• Course sea salt/flakes, to taste

*Expert tip: Make the dough a day ahead and refrigerate.  This will yield a thicker, more toothsome cookie with a perfectly moist interior.*

Method:

In a large bowl, mix the flour, baking soda, salt, cinnamon, and pumpkin pie seasoning.

In a separate bowl, mix the melted butter, brown sugar, and granulated sugar until smooth, about 1 minute.  Add the egg yolk, vanilla, and pumpkin and mix until just combined.

Gradually add in the flour mixture, about 1/2 cup at a time until combined (be mindful not to over-mix!).  Stir in the white chocolate chips and the butterscotch chips.  

Cover the bowl and refrigerate overnight/12-24 hours.

The next day: Preheat oven to 325 degrees F.  Line baking sheets with parchment paper.  

Make 1 1/2 inch dough balls and sprinkle the top of each with a very light sprinkling/dusting of course sea salt/flakes (to taste).  Bake for 14 minutes and transfer to a cooling rack.

…

Until we eat again, 

Lindsay, The Lunch Belle