After our visit to Hogwarts in the Snow and trying some of the delicious Butterbeer in the Backlot Cafe at the Warner Bros. Studio Tour I was inspired to get cooking and create a perfect recipe for the kids and myself to enjoy flavoured with some real Harry Potter tastes. So together with some Pumpkins (because I’m still eating the ones that we grew this year) and flavours of Butterbeer, we have these delicious Butterbeer Pumpkin Cookies that are perfect for autumn, Thanksgiving and Christmas treats.
I have tried Butterbeer a few times, it’s a root beer, caramel, cream type taste. The first time I tried it reminded me of Root Beer Floats that I had had in the USA the first time I visited but now I’ve tried it here in the UK at The Magic of Harry Potter as well as in Universal Studios Orlando the taste has grown on me.
Using some of those flavours and the last of our homemade pumpkin puree this recipe is delicious for your Harry Potter fans and would make a great alternative to the normal sugar cookies for a Christmas Cookie Exchange.
- 320 g Plain Flour
- 1 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 170 g unsalted butter room temp
- 110 g dark brown sugar
- 100 g sugar
- 2 tsp vanilla
- 115 g pumpkin puree
- 440 g butterscotch chips
- 125 g finely chopped walnuts
- Preheat oven to 190C.
- Line baking tray with greaseproof or silicone coated paper.
- Mix together flour, baking soda, pumpkin spice, and salt in a bowl.
- Using a hand mixer beat the butter until smooth.
- Add both sugars and vanilla beating on medium speed until the mixture is light and fluffy.
- Continue to beat while adding the pumpkin puree.
- Once all of these ingredients are well blended slowly begin to add in the flour mixture. Turn off the mixer and using a rubber spatula fold in the flour mixture until it begins to disappear.
- Gently add in the butterscotch chips and chopped walnuts.
- Using an ice cream scoop measure out the cookie dough balls.
- Place each dough ball on the baking sheet leaving space between each cookie.
- Roll the dough into a ball for baking.
- Bake for 15-16 minutes. The edges of the cookies should be a golden colour.
- Allow the cookies to cool slightly on the baking sheet before moving to a cooling rack.
These cookies will make ideal treats for the family or as mentioned above great if you and your family and friends do a Christmas Cookie Exchange
This traditional Gingerbread Snowflake recipe is ideal and you will be surprised at how many cookies you can cut out of the gingerbread dough.
We love making these Simple Christmas Cookies on Christmas Eve to leave out of Santa and share with family and friends that pop in to share some seasons greetings.
Every year my daughter insists on making these scrummy Walnut, Cranberry and White Chocolate Chip Cookies especially for my dad as he says that they are his “favouritest ever”.