Pumpkin Spice White Chocolate Cookies

I feel like putting the words “Pumpkin Spice” in any recipe will double my views on pinterest…right? It seems like everywhere I look online there are recipes for “at-home” pumpkin spice lattes. Whether it’s the actual drink or an egg dish…people can’t seem to get enough pumpkin spice. Way to go Starbucks.

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I will have one pumpkin spice latte a season just because I’m basic and I love how it makes me feel like I’m turning into a pumpkin. I am a total sucker for seasonal things…no matter the season. I just tried a Sugar Cookie Latte from Dunkin Donuts for goodness sake…I can’t help it (it was delicious by the way).

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Judge me all you want. I love coffee. I love the Holidays. I love getting coffee and drinking cider and feeling like I need to order the thing that will make me feel the MOST in the Holiday spirit. It’s the way I was made. My family is Holiday crazy. And I love it. Mikey has finally accepted the fact that I’m a crazy person (more so during the Holiday’s) and no longer tries to talk me out of putting up our Christmas tree on Thanksgiving or filling out apartment with “Fallen Leave” scented candles.

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These cookies are definitely more of a Whoopie-Pie or cake texture, but they work. They are light and fluffy and then you get sweet white chocolate followed by spicy cinnamon and ginger and clove. Everything you could ever want from a pumpkin spice cookie!

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Pumpkin Spice & White Chocolate Cookies

  • Time: Prep 15, Chill 2 Hours, Bake 8-10 Minutes
  • Difficulty: Easy
  • Print

Ingredients:

1 1/4 Cups Flour

1/2 Teaspoon Baking Powder

1/4 Teaspoon Baking SOda

1/4 Teaspoon Salt

2 Teaspoon Pumpkin Pie Spice

5 Tablespoons Unsalted Butter, Melted

3/4 Cup Granulated Sugar

1/4 Cup Packed Brown Sugar

1 Teaspoon Vanilla Extract

1/3 Cup Pumpkin Puree

1/2 Cup White Chocolate Chips

Directions:

In a small bowl, whisk together flour, baking soda and powder, salt and pumpkin pie spice. Set aside.

In the bowl of an electric mixer, beat together the butter and the sugars. Stir in the vanilla and pumpkin puree. Once well combined, slowly mix in the flour mixture until just combined. Throw into the fridge for 2 hours to chill or freezer to chill.

Preheat oven to 350 degrees. Roll dough into balls and place onto a parchment lined baking sheet.

Bake until the edges brown and the center of the cookie is no longer shiny.

Let the cookies cool on the cookie sheet, or else they will fall apart when you try to transfer them. Once they’ve cooled most of the way, transport to a wire rack to finish cooling.

They remain a bit sticky so if you stack them they may stick to each other a bit. They are delicious and make a great dunking cookie (as long as you have a search and rescue spoon).

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