Adapted from a website
If you haven’t tried these cookies, I know what you must be thinking. Pumpkin? With white chocolate? Gross! That’s what I thought when my mom came back from New York, saying she had tried these delicious cookies at Mrs. Fields and wanted to make them. Believe me, these cookies blew me a way. They are fantastic and a perfect autumn treat.
- 2 ¼ cups flour
- 1 tsp allspice
- ½ tsp baking soda
- 1 cup butter, softened
- 1½ cups packed dark brown sugar
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 2 eggs
- 1 tbsp vanilla
- 10 oz white chocolate chips
- Preheat oven to 300F (148C).
- In a medium bowl, whisk together the flour, allspice and baking soda.
- In a large bowl cream together the butter and sugar with an electric mixer. Beat in the pumpkin. Beat in the eggs and vanilla. Finally, gradually beat in the flour mixture until just combined. Don’t over mix.
- Stir in the white chocolate chips with a spatula.
- Drop the dough by rounded tablespoons 2 inches apart on an ungreased cookie sheet.
- Bake in the preheated oven for about 20 minutes or until just set.
Comments: These cookies are truly spectacular. Only last year I wanted to bring in something fall-y for a Culinary Club meeting and decided to make these. Everyone loved them. One of my friends even became addicted to them. I obviously had to make them again. The soft, cake-like consistency of these cookies is to die for. I’m sure they will not disappoint you. It is very important to drop the cookie dough with space on the cookie sheet because they grow a lot. The cookie sheet doesn’t need to be greased because the cookies are super moist. The recipe says that it makes 18 servings but I got about 44 cookies. Enjoy and try not to eat them all at once!