Kate Cross is one of many bakers who prepare the sweet treats sold at the Suffolk-Nansemond Historical Society’s Sugar Plum Kitchen during the annual Candlelight Tour. This recipe she got from a friend combines the perfect fall and winter flavors.

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup butterscotch chips
• 12 tablespoons unsalted butter, softened
• 2/3 cup granulated sugar
• 2/3 cup light brown sugar
• 1 large egg
• 2/3 cup cooked fresh or canned pumpkin puree
• 1 to 1.5 cup old fashioned rolled oats
• 8 ounces white chocolate, cut into 1/4-inch chunks or 1 1/2 cups white chocolate chips
• 1 cup chopped walnuts or pecans

1. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or lightly grease.

2. Place the flour and baking soda in the bowl of a food processor fitted with the metal blade and pulse several times. Add the butterscotch chips and process until the chips are ground to resemble coarse meal. Turn this mixture into a large bowl.

3. In a separate bowl, cream together the butter, granulated sugar and brown sugar until fluffy, 2 to 3 minutes, stopping several times to scrape down the sides of the bowl. Add the egg and pumpkin and stir to combine.

4. Combine the pumpkin mixture with the flour mixture and stir to moisten all dry ingredients. Add the oats, chocolate and walnuts and stir to combine well. Cover and refrigerate for at least 30 minutes or overnight.

5. Scoop the dough onto the prepared baking sheet with 1/4 cup measure or ice cream scoop leaving 2 inches between the cookies.

6. Bake the cookies on a center rack in the oven for 13 to 15 minutes, rotating the cookie sheets halfway through for even baking, until golden brown. Cool the cookies on the baking sheets about 10 minutes before transferring to a wire rack to cool completely.