Sunday, October 7, 2012

White Chocolate Pumpkin Cookies

Did I mention how much I love pumpkin? I found this recipe in my Foster's Market Cookbook several years ago and love to make these cookies in the fall. The original recipe is a bit sweet for my tastebuds, so I cut down on the butterscotch chips and add more oatmeal. And because I like pecans better than walnuts, I substitute the former for the latter.

Mom charged me with making a dessert for the Cousins Reunion we are having today at her house. I've learned that for these types of events, it is better to show up with a finger food-like dessert (cookies, brownies, individual tarts, etc), simply because people fill up on the lunch and think "I don't have room for a piece of cheesecake; I do have room for a cookie."

It was nice to see family members that I haven't seen in years or, in one case, haven't met at all.

White Chocolate Pumpkin Cookies
adapted from Foster's Market

Makes ~40 cookies

Preheat oven 350ยบ

In a large electric mixing bowl mix together:
2 cups flour
1 teaspoon baking soda
1/2 cup butterscotch chips, finely chopped

Mix in:
12 tablespoons butter, softened
1 1/4 cups sugar
2 tablespoons molasses
2/3 cup canned pumpkin puree
1 teaspoon vanilla
1 egg

Scrape down sides of bowl.

Mix in:
1 1/3 cup rolled oats
1 cup white chocolate chips
1 cup pecans, coarsely chopped

Line cookie sheets with parchment paper (don't skip this step; the butterscotch chips make this dough quite sticky). Place tablespoonfuls of dough about an inch apart on cookie sheets. Bake about 15 minutes.

Let cool for 5 minutes before transferring cookies to wire racks. Let cool entirely before storing.

Eat up!

I also love these cookies over vanilla ice cream. I didn't have caramel sauce, which just sounds heavenly, so I used a little chocolate sauce in its place.


  1. Hi Kelley,

    As I was searching for dessert inspiration, low-and-behold...the very first page of Headtones is white choc pumpkin cookies!! Thank you for knowing EXACTLY what I was craving :)

    Question: I don't have molasses on hand. Is there something I can sub in it's place so I don't have to buy a whole bottle?


  2. Anything for you, E! :)

    Yes, you can substitute brown sugar for some of the white sugar and leave out the molasses completely. I'd do:

    1/2 cup white sugar
    3/4 cup brown sugar

    As an FYI, brown sugar is really just molasses + white sugar processed together. So I've quit buying brown sugar altogether because I hate when it gets hard-as-a-rock and just make my own!

    Let me know how they turn out!


    1. Thank you! I'll be baking tonight!!