Oh boy. This pumpkin problem is bigger than what I had thought. I just can't stop.
My husband said I have to stop baking like this. I think we all just need to up our exercise regimens. Because the holidays are just around the corner...and it will only get worse.
So here is my proposition: Why don't we just go with it! Let's keep on enjoying all this yumminess. Keep on baking. I think it is better than buying processed baked goods. Not that there is any thing wrong with boxed cakes and pies. Especially the ones from Costco.
But seriously, just go with it!
Here is why you should go with these cookies. The competition is tough out there...so I upped the ante a little with a white chocolate icing. I knew you sweet readers would thank me. So, you're welcome.
The cookie batter is similar to the one I made for my Pumpkin Whoopie Pies (oh gosh, those were insanely good too!). The white chocolate chunks adds this delicate sweetness. Your teeth will start to hurt with the drizzle of white chocolate icing. I know, it's awful. If you want to give your teeth a little break, the cookie is scrumptious even without the icing. If you are not a big white chocolate fan, you could certainly use regular chocolate. If you want to go a little crazy, use both!
White Chocolate Pumpkin Cookies with White Chocolate Icing
yield: 12 large cookies
1/2 cup butter, softened
1/4 cup firmly packed brown sugar1/2 cup granulated white sugar
2 cups all-purpose flour
2 large eggs
1 teaspoon vanilla extract
1 cup canned or fresh pumpkin puree
2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 cup white chocolate chips (I used white chocolate baking bars and cut them into chunks)
1/4 cup white chocolate chips
1/2 cup powdered sugar
1 tablespoon water
Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and spray the paper with baking spray (or you could butter than paper).
Sift flour, soda, cinnamon, and salt together in a medium sized bowl. In a separate bowl, beat the sugars, butter, and vanilla. Mix in the pumpkin and the eggs until it is all mixed well (for about 1 minute). Add in the dry ingredients, and mix well. Be sure to scrape the sides of the bowl while mixing so there aren't any chunks of flour not mixed in. Fold in the white chocolate chips (or chunks).
Use an ice-cream scoop (I used a regular size), and scoop the cookies onto your prepared trays. Make sure there is about 2 inches of space in between them as they will spread out. Gently flatten out the rounds with a butter knife.
Bake the cookies for about 15-18 minutes (depending on your oven)or until almost no indentation remains when touched in center. I baked both trays at one time and they baked evenly. Depending on your oven, you may need to bake them one tray at a time. Remove to rack and cool completely.
White Chocolate Icing
In a medium sized pan on medium-low heat, melt 1/4 cup white chocolate chips. Remove the pan from the heat, and add the powdered sugar and tablespoon of water. Whisk together this icing until it is smooth. Place the icing into a small resealable freezer plastic bag. Cut a tip off of one of the corners. Gently squeeze the bag to drizzle the icing or to make a design onto your cookies. Let stand until they set.