It is October!
So, in keeping with the theme of fall I will now officially jump on the pumpkin bandwagon.
First, I will tell you ~ I am not a fan of the orange squash.
Sure, I like to carve them out, or decorate my front porch with them, but that’s where the love affair ends.
My mom is an expert pumpkin pie maker, but I am pretty sure that I haven’t had a slice since 1987.
I do, however, indulge quite regularly between September and November in the famous Pumpkin Spice Latte.
But you know as well as I do there is no REAL pumpkin in those.
So here’s where pumpkin and I unite.
In cookie form.
Maybe my problem with pumpkin pie is because it’s such a big pumpkin commitment. You know…every bite pumpkin…that’s it. A whole slice of the same orange mushiness…not for me, thanks.
But…check this out…not only is there white chocolate in these cookies…
We all know how I feel about frosting.
Not only frosting, but brown sugar frosting.
I resisted these cookies for a while…even bringing them to soccer to share, completely sure that pumpkin and I were not BFF’s.
People loved them.
I had to know what I was missing, so when I got home I decided to give pumpkin another chance.
Maybe 23 years was too long.
The cookies were good.
Actually, really good.
Soft and yummy.
Sweet and spicy.
Like a bite of fall…you can quote me on that.
Don’t think I am a pumpkin pie convert, but baby steps, right?
If you even remotely like pumpkin, you NEED to make these.
White Chocolate Pumpkin Pie CookiesPrint
Makes approx 3 1/2 – 4 dozen.
- 1 cup softened butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 2 teaspoon vanilla
- 1 1/2 cups pumpkin puree
- 2 cups AP flour
- 3 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch of salt
- 1 (12 oz) bag white chocolate chips
- 1/2 cup light brown sugar (packed)
- 3 T. butter
- 1/4 cup milk
- 2 cups sifted powdered sugar
- Preheat to 350
- Cream butter and both sugars with mixer.
- Beat in egg, vanilla and pumpkin.
- Combine dry ingredients and slowly add to butter mixture.
- Mix until combined.
- Stir in white chips.
- Drop by rounded teaspoonfuls onto parchment lined baking sheet. (Batter will be sticky)
- Bake approx 12 minutes until edges are slightly golden.
- Let sit on baking sheet for at least 2 minutes and then transfer to wire rack to cool.
- Combine brown sugar and butter in small saucepan over medium heat.
- Bring to a boil and continue cooking 1 minute. Remove from heat and cool for 10 minutes. Mixture will slightly thicken.
- With hand mixer beat in milk until smooth. Slowly add in powdered sugar until spreadable consistency. ( I used all 2 cups).
- Spread approx 1 teaspoon on each cookie.
Store in airtight container for up to 3 days.