1/2 cup unsalted butter; 1 cup granulated sugar; 1/2 cup brown sugar, packed; 2 large eggs; 1 cup canned pumpkin puree; 1/4 cup milk; 1 teaspoon vanilla extract ...

1/2 cup bourbon (for pressing the dough into pan) Center a rack in the oven and preheat the oven to 325 degrees F. Spray a 9×13-inch baking pan with Pam, line with parchment paper and then spray ...

Paddle in the butterscotch and chocolate chips and toasted pecans, just until incorporated. 6. Using a cookie scoop (I used a 1.5-ounce scoop), scoop the dough onto the prepared pans, 2 inches apart.

Add the butter, scotch and vanilla and mix to combine. Pour the pudding into individual glass dessert bowls and sprinkle evenly with 1/4 cup of the chopped toffee. Refrigerate for at least 8 hours.

Paddle in the butterscotch and chocolate chips and toasted pecans, just until incorporated. Using a cookie scoop (I used a 1.5-ounce scoop), scoop the dough onto the prepared pans, 2 inches apart.

To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don’t cover pudding until it cools.) Chill for at least 2 hours and up to 2 days.

2 1/4 c. Preheat the oven to 350℉. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, salt, and pudding mix. In the bowl of a stand mixer fitted ...

Method: Beat the egg yolks in a bowl that can hold at least four cups, set aside.In a small saucepan over medium heat, whisk sugar and water together until the sugar dissolves. Let it bubble over ...

Paddle in the butterscotch and chocolate chips and toasted pecans, just until incorporated. Using a cookie scoop (I used a 1.5-ounce scoop), scoop the dough onto the prepared pans, 2 inches apart.