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I had high hopes for baking this November.
At the end of last month, I sat down at the kitchen table (a mistake, as I crushed the wooden chair with the weight of my stainless steel frame) and wrote out a Master November Baking Plan. Yes, in caps.
This was going to be a month of fall-themed desserts. Cranberries, cobblers, pumpkin… well, we all know I’ve got the pumpkin category covered. But despite my meticulous planning, all I’ve done this month is make the Opposite of Thanksgiving Themed Desserts.
Yes, in caps.
So I would like to apologize to you, dear humans, because this is probably the only fall-ish dessert you will see on here for a while. I would also like to apologize to the other humans in my life for cruelly depriving them of seasonally appropriate desserts.
Because it’s basically straight up sugar from here on out.
Pumpkin White Chocolate Cookies
makes 4 dozen
adapted from Fabulously Smitten
1/2 (1 stick) unsalted butter, melted and cooled
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 cup pumpkin puree
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/4 tsp ginger
1/2 tsp salt
1/2 cup white chocolate chips
1/2 cup pecans, chopped
1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper (or Silpat!).
2. In a large bowl, cream together butter, both sugars, pumpkin puree, vanilla extract, and eggs.
3. In a separate, medium-sized bowl, whisk together flour, baking soda, baking powder, cinnamon, cloves, nutmeg, ginger, and salt. Gradually add this dry mixture to the pumpkin batter, mixing until just combined. Fold in white chocolate chips and chopped pecans.
4. Scoop cookie dough onto your prepared cookie sheet (they won’t flatten much). Bake for 10-12 minutes, or until golden brown around the edges and firm. Let set on cookie sheet for a few minutes before transferring to a cooling rack.