Pump It Up!

Pumpkin Butterscotch Snickerdoodles

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With the blustery swirls of snow flying through the air in New England yesterday, — a premature snowfall that has now evolved into a yucky mix of slush and rain — I’m still doing my part to cling to every last second of fall by keeping the pumpkin pumping (and by wearing a woefully inadequate jacket on my walk to school)!
In the spirit of my #WholesomeAutumn , I wanted to adapt my normal snickerdoodle recipe to: a) accommodate a fiber-rich, beta-carotene-hefty dose of pumpkin, & b) contain a  more favorable fat profile by replacing half of the butter with coconut oil.  The results?  Delish!

These cookies are every bit as thick & puffy as a snickerdoodle should be, but they avoid the usual pitfal of pumpkin-containing cookies:  sticky, wet tops.  I also fall-ified them a bit by folding in butterscotch and white chocolate chips and taking a roll through molasses-ey brown sugar (instead of the typical white sugar).
One more thing… I like my cookies like I like my Class V enamel bevels…BIG!  My recipe calls for golf-ball sized dough-rolling, but if you’re into that thing — I think it’s called ‘portion control‘ or something like that — feel free to make them smaller (just make sure to decrease the baking time accordingly.

Pumpkin Butterscotch Snickerdoodles

1/4 cup coconut oil, melted & cooled
4 tablespoons (1/2 stick) unsalted butter, softened
3/4 cup granulated sugar
1/2 cup canned 100% pumpkin puree
1 egg, room temp
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cornstarch
1/2 teaspoon coarse sea salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butterscotch chips
1/4 cup white chocolate chips (or replace with more butterscoth chips if you’re not a white choc fan)
1/3 cup brown sugar + heaping 1/4 teaspoon cinnamon + 1/4 teaspoon coarse sea salt
In a medium-sized mixing bowl, beat together coconut oil, butter, granulated sugar, and pumpkin, until smooth and fluffy, ~3 minutes on medium-speed.  Add egg and vanilla, and beat for an additional 2 minutes.
In a separate bowl or large measuring cup, use a fork to aerate and combine flour, baking soda, cornstarch, salt, cinnamon, and nutmeg.  With mixer on low, gradually add flour mixture, scraping down sides of bowl with rubber spatula, as needed.  Turn off mixer, and fold in chips.  Cover bowl with plastic wrap, and chill 24-48 hours.
Remove dough from fridge 2 hours prior to baking to allow dough to come to room temp.  Preheat oven to 350 degrees farenheit, and line s baking sheet with parchment paper or a silicone baking mat.  Use your hands to roll golf-ball-sized balls of dough.  Combine brown sugar, cinnamon, and salt in a small bowl, and roll each dough ball in the sugar mixture.  Bake 8 cookies per sheet, spacing balls ~ 2″ apart to prevent fusion.  Bake 7 minutes, rotate cookie sheet, then bake an additional 7-8 minutes, until cookies are puffy and appear set on top.  Remove cookies from oven, and let rest on sheet for 5 minutes.  Remove cookies to wire racks to cool completely.  Store cookies in airtight containers, at room temp, for up to 5 days.

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