Butterscotch and Pecan Pumpkin Cookies

As I promised on Monday, today I have a pumpkin recipe to share! These cookies have been a work in progress in my mind since the summer (when baking with pumpkin felt like wearing white after labor day). I envisioned a soft, cakey cookie with a punch of butterscotch and the warmth of spiced rum soaked pecans. Now that fall is in full swing, the cookie of my dreams has finally come to life!

Every year my mom and her sister make a sweet treat called Bourbon Balls to give away for Christmas. Bourbon Balls are basically nuts that have been soaked in liquor and dipped in chocolate. Inevitably, there is always at least one jar of soaked nuts left after all of the Bourbon Balls have been made. One year I decided to throw the leftover soaked nuts into my favorite pumpkin blondie recipe and I could not believe how amazing they tasted. You couldn’t really distinguish the bourbon, but there was this added warmth that was incredible. That’s what I had in mind when I thought of these cookies.

In order for the flavor to really shine through, I would recommend soaking the pecans at least 24 hours ahead of time. Of course you don’t have to soak your pecans in spiced rum, it’s not like you can go wrong with the pumpkin, butterscotch, pecan combo on it’s own. You could probably even get away with a shorter soak. But if you do take the time to do it, I promise you won’t be disappointed.

 

 

Chocolate Chip Butterscotch Pecan Cookies

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I’m going to keep this short today. You see, yesterday we learned that Jesse will have to go back to China before Thanksgiving. So, yesterday (Thursday), I decided to host our Thanksgiving early so he could be a part of it. On Saturday. Start to finish, planning, prepping, eating in 48 hours. Am I crazy, maybe? So like I said, I’m keeping this post short because I have a lot to do today. (If I can pull this off, I’ll be posting about next week!)

The good news is that these cookies don’t need a lot of fluffy filler descriptions. They were almost life changing for me. I thought I didn’t like butterscotch. But I do. Even more so when paired with chocolate and pecans in the perfect chocolate chip cookie The outside of the cookie has almost a crisp shell and the inside is chewy and delicious. Every bite with a butterscotch chip is like biting into cookie dough concentrate. So try these. TODAY!!

Chocolate Chip Butterscotch Pecan Cookies

Ingredients
1 3/4 cups all purpose all purpose
1 tsp baking soda
3/4 tsp kosher salt
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup granulated sugar
3/4 cup brown sugar (pref. dark brown)
1 tsp vanilla extract
1 large egg
3/4 cup butterscotch chips
3/4 cup semisweet chocolate chips
3/4 cup pecans, chopped (fine or course, your call)
coarse salt, optional for sprinkling (I forgot)

Directions
Preheat oven to 375 degrees and line a baking sheet with parchment paper.

In a medium sized bowl, whisk together the flour, baking soda, and kosher salt. Set aside.

In the bowl of a standing mixer, beat together the butter and sugars until light and fluffy. Add the vanilla and egg and beat again for about 30 seconds. Turn the mixer down to a low speed and slowly add the flour, mix just until incorporated. Add the butterscotch chips, chocolate chips, and pecans and stir to combine.

Using a medium cookie scoop (or rolling 2 tablespoons into a ball), place the dough 2 inches apart on the baking sheet. Bake for 9-11 minutes. No more than 11 minutes! The edges should have just a touch of golden brown and the tops should not look wet, but they should still feel soft to the touch.

Adapted from Baking Bites