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Pumpkin White Chocolate Cookies

Posted 10/14/2010 by Amy I in Cooking and Food, Recipes \ 4 comments

I'm a newlywed, social worker, and graduate student living the good life in the San Francisco Bay Area. I am a California girl who's lived in Nebraska, New York, and Oregon, and I can't get enough of Google Reader, my rescue dog Oliver, farmer's markets, and Thai food. I am an amateur cook, gardener, and photographer, and love to find ways to combine the three. Oh, and I enjoy making lists, can you tell? Visit me at my blog, Playing House.

Now that I’m reclaiming my Sundays (previously dominated by long half-marathon training runs and subsequent ouchiness), I feel like myself again. My heart’s been a little broken since life has forced me to stay away from the kitchen. But I’m back, and so are my oven and my healed heart!

Pumpkin-White-Chocolate-Cookies

These Pumpkin White Chocolate Cookies taste like coziness. They have the warmth of pumpkin pie spice and the creaminess of pumpkin puree, with that lovable sweet shock that comes with any high dose of white chocolate. They’re also on the soft, cakey side of the texture spectrum, which I love. The original recipe calls for a brown sugar frosting, but mine turned out sweet enough on their own so I skipped it.

Cookies-on-Baking-Rack

What are you baking this fall?

Pumpkin White Chocolate Cookies
Adapted from Taste of Home
Printable Recipe
Makes 3-4 dozen

1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
2 teaspoons vanilla extract
1 cup canned pumpkin (not pie filling)
2 cups all-purpose flour
3 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 package (11 ounces) white chocolate chips

1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, vanilla and pumpkin. Combine dry ingredients; gradually add to the creamed mixture and mix well. Stir in white chocolate chips.

2. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until firm. Remove to wire racks to cool.

Posted 10/14/2010 by Amy I in Cooking and Food, Recipes
4 comments
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  1. Heather at Outstanding Occasions writes... {October 14, 2010 at 9:35 am}
    Reply

    Theses sound so yummy! I am going to try to make some this weekend!

  2. AEOT writes... {October 14, 2010 at 11:40 am}
    Reply

    Amy, do you read Annies Eats??? If not, get yourself over there darling! Her pumpkin pancakes are to die for, and she has a few other great fall recipes that she recently posted about. I made the pumpkin pancakes for a group of 10 two weekends ago and people were amazed by them! I’m currently dairy free, so there are a lot of recipes I can’t try right now, but as soon as my little guy can tolerate dairy again (I’m nursing), I’ve got a list a mile long to try. Have a wonderful weekend :)
    .-= AEOT’s most recent blog post: Falling for fall =-.

  3. Amy I. writes... {October 14, 2010 at 1:26 pm}
    Reply

    Thank you!
    @AEOT I do read Annie’s Eats, it’s a great blog! Thanks for sharing, and hope your little dude grows out of his sensitivity soon!
    .-= Amy I.’s most recent blog post: Pumpkin White Chocolate Cookies =-.

  4. PJ writes... {October 18, 2010 at 12:15 pm}
    Reply

    My friend made these cookies over the weekend, and I was lucky enough to be able to sample one. They were delicious! And she was excited that they were easy to make, especially since she’s 8 months pregnant.
    .-= PJ’s most recent blog post: hide your kids- hide your wife =-.

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