Jump to Recipe
There’s something about the location of midwestern Ohio that just makes weather unpredictable. It’s officially fall here and days are now shorter than nights. Yet here we are in the middle of a heat wave with temperatures reaching 90 at times. I’m sorry, isn’t October next week?
While fall is trying to delay its arrival, it’s not stopped me from starting to incorporate the tastes of the season into my baking. I’m still getting a bit of kickback from family, but they are starting to cave. Perhaps, they want cooler weather as well.
The Farmhouse continues to make slow process. This week they’re working on some initial draft proofing, framing fixes and supposedly the fireproofing for our fireplace. We still haven’t seen the plumber come fix our gas line, but we otherwise are supposed to be getting insulation soon. Once all of that is done and we sign off at a pre-drywall meeting we move on to drywall. Drywall supposedly means about 8 weeks to move in ready. I wanted drywall for my birthday (which is Sunday), but I don’t see that happening.
In the meantime I occasionally am making use of my parents’ kitchen to test out and document new recipes to post here. This one is a fall flavored cookie that had my family going back for more. I’ve been partial to the cookie base of my classic chocolate chip cookie and I love changing up the mix ins to create new tastes. My husband is partial to the classic chocolate chip or the “celebration” style as I call it with chocolate chips and M&Ms. But I wanted something to remind me of fall.
Enter the wonderful flavor combination of pumpkin pie spice. Cinnamon, nutmeg, cloves, ginger…can I get a yum? And then what pairs well with that? In my mind almost anything but the crowd sourcing (aka my family) suggested butterscotch and white chocolate. Definitely a sweet winner.
The recipe below is my small batch recipe that makes around 20 cookies. I do that so we don’t eat so many but it can easily doubled for a larger batch to share. Let me know what you guys think in the comments.
White Chocolate and Butterscotch Chip Pumpkin Spice Cookies
- 1 ½ cups gluten free or all purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp pumpkin pie spice
- 1 stick unsalted butter, just barely melted
- ½ cup white sugar
- ¼ cup light brown sugar, packed
- 1 egg
- 1 tsp vanilla
- ½ cup white chocolate chips
- ½ cup butterscotch chips
- Preheat the oven to 350 and line a baking sheet with parchment paper.
- Combine flour, baking soda, salt and pumpkin pie spice in a separate bowl.
- In a stand mixer cream butter and sugars and medium speed. Add in egg and vanilla until mix. Add flour in 2 separate batches on slow speed until mixed. Dough should come together cleanly off the bowl. Set the mixer to stir and add in chips.
- Using a tablespoon drop rounded balls onto a baking sheet about 2.5" inches apart. Bake 10-13 minutes until golden brown. Remove from oven and let cool about 10 minutes before transferring to a plate.
- Store in an airtight container for up to a week or in the freezer for up to 3 months, but really good luck with that.