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White Chocolate Butterscotch Pumpkin Cookies

Her Campus Placeholder Avatar Laura Chong
This article is written by a student writer from the Her Campus at Hamilton chapter.

Looking for the perfect fall or Thanksgiving Recipe. Well here it is! These cookies are amazing. They are soft and heavenly. They are also incrediably easy to make. The recipe calls for white chocoalte chips and pecans, but I added butterscotch chips and walnuts and they were amazing. You add anything you have really. 

INGREDIENTS:
2 1/4 cups all-purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1 cup unsalted butter
1 1/2 cups packed brown sugar
1 cup solid pack pumpkin puree
2 eggs
1 tablespoon vanilla extract
2 cups white chocolate chips
1 cup chopped pecans
DIRECTIONS:

1. In a small bowl, whisk together the flour, pumpkin pie spice and baking soda.

2. In a medium bowl, with an electric mixer, cream butter and sugar. Beat in pumpkin pie puree. Beat in the eggs and vanilla. Beat in the flour mixture until just combined. Stir in the white chocolate and pecans.

3.

Drop dough by rounded tablespoon 2 inches apart on an ungreased cookie sheet. Bake at 300 degrees F (150 degrees C) for 20-22 minutes until just set.

Recipe from:

http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=10915&origin=detail&servings=18&metric=false

 

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Laura Chong

Hamilton

Laura is a sophomore at Hamilton College in the class of '17. She is Comparative Literature Major, who will be going abroad to Paris for her junior year. She is an avid baker and jewelry maker.