Fall is undoubtedly my favorite season of the year. Why, you may ask… hold on one moment while I pull out my handy-dandy laundry list of reasons: well, there’s pumpkins. Pumpkin everything. Pumpkin carving, pumpkin coffee, pumpkin bread, pumpkin cupcakes, and of course, pumpkin cookies (I’m sure I’m missing many other pumpkin-things. Like pumpkin soup. My future mother-in-law makes the best pumpkin soup. Actually, the only pumpkin soup I’ve ever had and frankly, the only one I ever need to!). Then there’s gorgeous foliage – which I wish I could freeze in time to hold onto for more than just several weeks of the year. The air is cool, crisp, and well, perfect. And football? Who doesn’t love football. And then of course there’s thanksgiving. Which means Christmas is coming. Okay, maybe I’m getting a bit carried away.
Let’s stay focused here on how amazing these pumpkin cookies. I wish I could take credit for the gooey, sweet, cinnamon-y, pumpkin-y goodness – but the brilliance is courtesy of Sally’s Baking Addiction. So for that, we are ever grateful. I assure you, you will be too once you experience the heavenly goodness of these cookies. So brace yourselves, friends. Because I’m pretty sure this will only be one of many, many pumpkin recipes to come (since I’ve waited all year to actually make pumpkin recipes when it’s considered acceptable!).
White Chocolate-Pumpkin Spice Cookies (Yield: 36 cookies)
- 1 cup unsalted butter
- 1/2 cup light or dark brown sugar
- 2 cups granulated sugar, divided
- 2 teaspoon vanilla extract
- 12 Tablespoons pumpkin puree
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 4 teaspoons ground cinnamon, divided
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground clove
- 1 cup white chocolate chips
Let’s begin by preheating the oven to 350 degrees. Then, in a medium bowl, melt your cup of butter.
Stir in the brown sugar and 1 cup of regular sugar until there aren’t any more lumps.
Next, add the pumpkin and vanilla extract and whisk until smooth. Set aside.
In a large bowl whisk together the flour, salt, baking powder, baking soda, 3 teaspoons of cinnamon, nutmeg and cloves.
Then, add the butter-sugar-pumpkin mixture to the dry ingredients and stir until combined.
Next, fold in the white chocolate chips.
Refrigerate dough for 30 minutes (this will bring the dough to the perfect consistency).
While the dough is refrigerating whisk together the remaining cup of sugar and teaspoon of cinnamon. Once the dough is chilled, roll into balls – about 1 1/2 tablespoons of dough in each. Then roll each ball into the cinnamon-sugar mixture.
On baking sheets lined with parchment paper, place the balls about 2 inches apart. Gently press each ball with the bottom of a cup to flatten slightly.
Place in the oven for 8 to 10 minutes; don’t be alarmed if they seem undercooked – it’s all apart of the plan my friend. Let the cookies cool on cooling racks.
And then, the moment we’ve all been waiting for: to bite into these delicious cinnamon-sugary treasures. YUM.
Our choice of libation for these babies? Bailey’s Irish Cream on the rocks. Yes, I just went there. So wrong, but oh so right.
With that, cheers!
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White Chocolate-Pumpkin Spice Cookies (Yield: 36 cookies)
- 1 cup unsalted butter
- 1/2 cup light or dark brown sugar
- 2 cups granulated sugar, divided
- 2 teaspoon vanilla extract
- 12 Tablespoons pumpkin puree
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 4 teaspoons ground cinnamon, divided
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground clove
- 1 cup white chocolate chips
Let’s begin by preheating the oven to 350 degrees. Then, in a medium bowl, melt your cup of butter. Stir in the brown sugar and 1 cup of regular sugar until there aren’t any more lumps. Next, add the pumpkin and vanilla extract and whisk until smooth. Set aside.
In a large bowl whisk together the flour, salt, baking powder, baking soda, 3 teaspoons of cinnamon, nutmeg and cloves. Then, add the butter-sugar-pumpkin mixture to the dry ingredients and stir until combined. Next, fold in the white chocolate chips. Refrigerate dough for 30 minutes (this will bring the dough to the perfect consistency). While the dough is refrigerating whisk together the remaining cup of sugar and teaspoon of cinnamon. Once the dough is chilled, roll into balls – about 1 1/2 tablespoons of dough in each. Then roll each ball into the cinnamon-sugar mixture. On baking sheets lined with parchment paper, place the balls about 2 inches apart. Gently press each ball with the bottom of a cup to flatten slightly. Place in the oven for 8 to 10 minutes; don’t be alarmed if they seem undercooked – it’s all apart of the plan my friend. Let the cookies cool on cooling racks.
