Pumpkin Cookies

These cookies are a perfect way to use up that leftover pumpkin puree that's been sitting in the back of your cabinet since the time you bought a dozen cans in October. Anyways, its light and fluffy, and covered in silky white chocolate. I used pumpkin pie spice to recreate the classic flavors from a pumpkin pie, and it was delicious.

These cookies were some of the prettiest I've ever made. The key was getting my white chocolate to the right consistency and working quickly. I prefer using chocolate over a glaze because it provides better flavor and has a thicker consistency.

Adapted from All Recipes.

Ingredients

Yields 32 cookies

• 2 1/2 c all-purpose flour

• 1 t baking powder

• 1 t baking soda

• 1 1/2 t cinnamon

• 1 1/2 t pumpkin pie spice (sub 1/2 t cinnamon, 1/2 t nutmeg, 1/2 t ground cloves)

• 1/2 t salt

• 1/2 c butter, softened

• 1/2 c white sugar

• 1/4 c brown sugar

• 1 c pumpkin puree

• 1 egg, room temperature

• 1 t vanilla extract

• 1/2 c white chocolate chips

• 1 t coconut oil

Directions

1. Soften butter. I leave mine out for several hours before I start baking under a window. Softened butter is the key to a good cookie, so don't try to take a shortcut here!

2. Preheat oven to 350˚F (375˚F for my oven). Line baking sheets with parchment paper.

3. Mix together all-purpose flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.

4. In a separate bowl, beat butter, white sugar, and brown sugar until light and fluffy. Add pumpkin, egg, and vanilla extract and beat until creamy.

5. Stir in half the dry mixture and beat together. Switch mixer attachment to corkscrew, add the remaining dry mixture, and beat together until well mixed and smooth.

6. Scoop 1 T of dough and place 2 inches apart on baking sheet. Slightly flatten each cookie dough ball.

7. Bake for 15-20 minutes until cookies are light and fluffy to the touch. These cookies will not harden as they cool, so make sure nothing feels unbaked at the end.

8. Cool on baking sheet until cookies can be moved to a cooling rack.

9. Prepare white chocolate drizzle. Melt white chocolate chips and coconut oil in the microwave in 15-second intervals. Mix in between each interval to help the chocolate melt. Do not heat for too long or the chocolate will burn and separate. If the chocolate is thick, add more coconut oil.

10. Fill a piping bag with melted white chocolate. Cut the end so there is a small opening. Drizzle melted chocolate over the cookies.

11. Allow white chocolate to harden before eating.