It's that time of year again when the weather begins to get a little crisper and our taste buds begin to crave something a little heartier with all of the essential fall flavors in tote. Butternut squash, honey crisp apples, sweet potatoes and the essential spices of nutmeg and cinnamon all top my list of fall favorites. Yet, every year I immediately search for the arrival of one specific flavor, the simple yet extremely flavorful pumpkin.
I cannot even remember when my love of pumpkin began, but I know exactly why it became my favorite. From the warmth it brings to food, the recognizable hint of orange that stands out and the versatility from sweet to savory, it packs the essence of fall in every bite.
Multiple foods carry recognition of season with them; from gingerbread and peppermint in the winter to tomatoes in the summer, but few foods characterize the change of season better than seeing pumpkin in your lattes and cookies.
From savory to sweet, I love finding new ways to bring pumpkin to the table. In celebration of the arrival of fall I wanted to create a pumpkin cookie that would please everybody, including those who are not huge fans of pumpkin (yes they do exist). Every time I try out a new recipe idea there is always a moment of anticipation and fear as I put them into the oven. Yet, from the rave reviews these cookies have gotten from family and friends I have a strong feeling they are going to be around quite a bit this fall.
Pumpkin cookies with white chocolate
Ingredients:
1 cup unsalted butter, softened
1 cup light brown sugar
½ cup granulated sugar
2 eggs
1 tsp vanilla
½ cup pumpkin
2 ¼ cups flour
1 tsp. baking soda
1 tsp. salt
½ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. ground cloves
1 cup white chocolate chips
Directions:
Preheat the oven to 350˚
Cream the butter and sugars just until blended. Be careful not to over mix, because it will put to much air into the batter. You may have to scrape the bowl down once or twice, to make sure all the butter is blended.
Add eggs one at a time, blending in after each addition.
Add vanilla and pumpkin; mix in.
In separate bowl combine flour, baking soda, salt and spices. Whisk together.
Slowly add to wet ingredients and mix just until flour is absorbed to avoid overstretching the gluten.
Fold in white chocolate chips.
For larger cookies use a large cookie dough scoop to place on cookie sheet about 6 cookies per sheet.
Small cookies can be made using a smaller cookie dough scoop, and can fit about 9 cookies per sheet.
Bake for about 10 minutes. At this point the cookies will most likely need more time, about 3- 4 minutes. However, depending on the oven I would say 10 minutes is a good point to check on them.
Let cool for about 10 minutes on a cooling rack.
If desired, you may sprinkle powdered sugar on top for an extra garnish.
Option:
Skip the white chocolate chips and top cookies with a cream cheese frosting once cooled. The cake like texture of the cookie will be the perfect foundation for a creamy frosting.
Multiple foods carry recognition of season with them; from gingerbread and peppermint in the winter to tomatoes in the summer, but few foods characterize the change of season better than seeing pumpkin in your lattes and cookies.
From savory to sweet, I love finding new ways to bring pumpkin to the table. In celebration of the arrival of fall I wanted to create a pumpkin cookie that would please everybody, including those who are not huge fans of pumpkin (yes they do exist). Every time I try out a new recipe idea there is always a moment of anticipation and fear as I put them into the oven. Yet, from the rave reviews these cookies have gotten from family and friends I have a strong feeling they are going to be around quite a bit this fall.
Pumpkin cookies with white chocolate
Ingredients:
1 cup unsalted butter, softened
1 cup light brown sugar
½ cup granulated sugar
2 eggs
1 tsp vanilla
½ cup pumpkin
2 ¼ cups flour
1 tsp. baking soda
1 tsp. salt
½ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. ground cloves
1 cup white chocolate chips
Directions:
Preheat the oven to 350˚
Cream the butter and sugars just until blended. Be careful not to over mix, because it will put to much air into the batter. You may have to scrape the bowl down once or twice, to make sure all the butter is blended.
Add eggs one at a time, blending in after each addition.
Add vanilla and pumpkin; mix in.
In separate bowl combine flour, baking soda, salt and spices. Whisk together.
Slowly add to wet ingredients and mix just until flour is absorbed to avoid overstretching the gluten.
Fold in white chocolate chips.
For larger cookies use a large cookie dough scoop to place on cookie sheet about 6 cookies per sheet.
Small cookies can be made using a smaller cookie dough scoop, and can fit about 9 cookies per sheet.
Bake for about 10 minutes. At this point the cookies will most likely need more time, about 3- 4 minutes. However, depending on the oven I would say 10 minutes is a good point to check on them.
Let cool for about 10 minutes on a cooling rack.
If desired, you may sprinkle powdered sugar on top for an extra garnish.
Option:
Skip the white chocolate chips and top cookies with a cream cheese frosting once cooled. The cake like texture of the cookie will be the perfect foundation for a creamy frosting.
Yummy!
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