White Chocolate Pumpkin Dreams
Dec 10, 2012 21:11:30 GMT -5
Post by PrisonerOfHope on Dec 10, 2012 21:11:30 GMT -5
White Chocolate Pumpkin Dreams
1 cup softened salted butter
1/2 cup sugar
1/2 cup brown sugar (packed)
1 large egg, beaten
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. nutmeg (preferably freshly ground)
1 tsp. cinnamon
1/2 tsp. cardamom
1 cup canned pumpkin
2 cups flour
2 cups white chocolate chips (12 oz. bag)
1 cup chopped pecans
Either spray cookie sheets or line with parchment.
Mix the sugars until uniform color, then add the butter and beat until the mixture is light and fluffy.
Add the egg and mix in thoroughly.
Stir in the baking powder, baking soda, and salt; mix well.
Mix in the spices. (Note: You can substitute pumpkin pie spice)
Measure out the pumpkin and add it to the bowl, stirring until smooth.
Add the flour in increments, mixing well after each addition.
Mix in the white chocolate chips, and then the pecans. Stir thoroughly.
Use a teaspoon to scoop out the dough and drop it on the cookie sheet. These cookies will be small, but will spread out when they bake.
Bake at 350 for 12-14 minutes, or until firm.
Remove the cookie sheets from the oven and let the cookies set up for 2 minutes, then use a metal spatula to transfer them to a wire rack to cool completely.
Frost cookies after they're cool.
Frosting:
1/2 cup brown sugar, packed
3 tbs. salted butter
1/4 cup milk or half & half
1 - 1 1/2 cups confectioners sugar
Combine the brown sugar and butter in a saucepan and bring to a boil over medium high heat. Boil for 1 minute, or until slightly thickened.
Remove pan from heat and cool mixture for 10 minutes.
Add the milk, and beat until smooth.
Add the confectioners sugar in half cup increments, stirring after each addition. Keep adding sugar until the frosting reaches spreading consistency.
Frost the cookies; you can place a pecan half on top of each before the frosting hardens.
Makes about 6 dozen cookies.
1 cup softened salted butter
1/2 cup sugar
1/2 cup brown sugar (packed)
1 large egg, beaten
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. nutmeg (preferably freshly ground)
1 tsp. cinnamon
1/2 tsp. cardamom
1 cup canned pumpkin
2 cups flour
2 cups white chocolate chips (12 oz. bag)
1 cup chopped pecans
Either spray cookie sheets or line with parchment.
Mix the sugars until uniform color, then add the butter and beat until the mixture is light and fluffy.
Add the egg and mix in thoroughly.
Stir in the baking powder, baking soda, and salt; mix well.
Mix in the spices. (Note: You can substitute pumpkin pie spice)
Measure out the pumpkin and add it to the bowl, stirring until smooth.
Add the flour in increments, mixing well after each addition.
Mix in the white chocolate chips, and then the pecans. Stir thoroughly.
Use a teaspoon to scoop out the dough and drop it on the cookie sheet. These cookies will be small, but will spread out when they bake.
Bake at 350 for 12-14 minutes, or until firm.
Remove the cookie sheets from the oven and let the cookies set up for 2 minutes, then use a metal spatula to transfer them to a wire rack to cool completely.
Frost cookies after they're cool.
Frosting:
1/2 cup brown sugar, packed
3 tbs. salted butter
1/4 cup milk or half & half
1 - 1 1/2 cups confectioners sugar
Combine the brown sugar and butter in a saucepan and bring to a boil over medium high heat. Boil for 1 minute, or until slightly thickened.
Remove pan from heat and cool mixture for 10 minutes.
Add the milk, and beat until smooth.
Add the confectioners sugar in half cup increments, stirring after each addition. Keep adding sugar until the frosting reaches spreading consistency.
Frost the cookies; you can place a pecan half on top of each before the frosting hardens.
Makes about 6 dozen cookies.
