White Chocolate Pumpkin Cookies
This recipe comes from Amanda Alibozek, Digital Marketing Associate. This recipe is one of Amanda’s favorites to make in the fall! It is the perfect sweet treat for your Halloween parties! Try Amanda’s recipe for yourself with fresh pumpkin from your local farmers’ market or ingredients from Guido’s Fresh Marketplace.
Dry Ingredients:
- 1/3 cup white sugar
- 2/3 cup brown sugar
- 1 1/2 cups flour
- 1/2 tsp salt
- 1/2 baking soda
- dash of cinnamon
- 1 tsp pumpkin pie spice
- 1 cup of white chocolate chunks (but really, measure with your heart!)
Wet Ingredients:
- 1/2 cup butter
- 1 egg yolk
- dash of vanilla extract
- 1/3 cup of fresh or canned pumpkin puree
Instructions:
Preheat oven to 350 degrees. Soften butter until almost melted. Cream together the soften butter with both sugars for about 1.5 minutes. Add egg yolk, vanilla, and pumpkin. Stir in the flour, salt, baking soda, cinnamon, pumpkin pie spice. Fold in the white chocolate chunks. Roll the dough into balls and place on cookie sheet. Bake for 13 minutes then enjoy! This recipe yields about 16 cookies, depending on dough ball size.
Amanda’s Recommendation:
The dough is best if you let it sit in the refridgerator for a couple hours before cooking. But they are always so good, I can never wait that long! For an extra treat, you can roll the dough balls in cinnamon and sugar coat before baking.
