This past weekend I set up a booth at the Eastern Cabarrus Historial Society Museum's Fall Festival in my hometown of Mt. Pleasant, NC. Aside from all my Verabelle wares, I also sold some of my favorite homemade baked goods. This brought back my summer days selling cheesecakes, caramels, pies, cookies, and endless carrot cakes at the farmer's market one year between college semesters. (That was the second best job ever, next to this one!)
Paul and I spent the day before the festival at my parents' house, using their giant double-oven kitchen getting everything ready. I made lots of fall goodies to share with my Mt. Pleasantians: cherry-chocolate-pistachio cookies, pumpkin white chocolate-butterscotch cookies, 5 flavors of truffles, gingerbread bars, and I couldn't have a bake sale without my famous carrot cake, so I made huge carrot cake muffins. I thought I'd share the recipe for the pumpkin cookies, a rather unusual and delicious treat!
Pumpkin White Chocolate-Butterscotch Cookies
from Fresh Every Day by Sara Foster (my favorite cookbook)
2 c. all-purpose flour
1 t. baking soda
1 c. butterscotch chips
1 1/2 sticks unsalted butter, softened
2/3 c. granulated sugar
2/3 c. packed brown sugar
1 large egg
2/3 c. cooked canned pumpkin puree or fresh mashed pumpkin
1 c. old-fashioned rolled oats
8 oz. white chocolate, cut into 1/4" chunks, or 1 1/2 c. white
chocolate chips
1 c. chopped walnuts