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Categories:Viewed: 94 - Published at: 5 years ago
Ingredients
- 3 Tablespoons Unsalted Butter, Softened
- 1/3 cups Packed Organic Brown Sugar
- 3 Tablespoons Canned Pumpkin Puree
- 1/4 teaspoons Pure Vanilla Extract
- 1 Large Egg Yolk
- 1/2 cups Plus 1 Tablespoon White Whole Wheat Flour (or All-purpose Flour)
- 1/4 teaspoons Baking Soda
- 3/4 teaspoons Pumpkin Pie Spice
- 1/8 teaspoons Fine Sea Salt
- 2 Tablespoons White Chocolate Chips
Method
- Preheat toaster oven to 375F and lightly grease cookie sheet or line with a silicone mat.
- In a medium bowl, beat butter and brown sugar using a hand-mixer until light and fluffy (1 to 2 minutes). Beat in pumpkin, vanilla and egg yolk. Set mixer to a low speed and add flour, baking soda, pumpkin pie spice and salt, mixing just until combined.
- Drop dough by 1 1/2 tablespoon scoops onto prepared cookie sheet at least 1 inch apart (cookies will spread while baking).
- Bake for 8 to 11 minutes, until cookies are set with lightly browned edges. Cool cookies for 3 minutes on sheet before transferring to a rack to cool completely.
- While cookies cool, place white chocolate chips in a microwave-safe bowl. Microwave chips on high for 30 seconds, stirring every 10 seconds until smooth. Drizzle melted chocolate over cooled cookies and enjoy.
