Pumpkin Cookies

 

INGREDIENTS

1 cup butter, room temperature

1/2 cup granulated sugar

1/2 cup light brown sugar

1 egg

2 teaspoons vanilla

1 1/2 cups pumpkin puree

3 1/2 teaspoon pumpkin pie spice

1/2 teaspoon kosher salt

1 teaspoon baking powder

1 teaspoon baking soda

2 cups all purpose flour

1 (12 oz.) bag white chocolate chips

ICING

1/2 cup light brown sugar

3 Tablespoons butter

1/4 cup milk

2 cups sifted powder sugar

INSTRUCTIONS COOKIES

1. Preheat oven to 350 F.  Line a baking sheet with parchment paper and set aside

2. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, granulated sugar, and brown sugar on medium speed fpr 2 minutes.

3. Add in the egg, vanilla, pumpkin, pumpkin pie spice, salt, baking powder, baking soda, and mix for 1 minute till smooth, scraping the sides of bowl as necessary,

4. Turn the mixer to low and add in the flour, mixing until just combined.  Stir in the white chocolate chips until evenly incorporated.

5. Using a medium (2 Tablespoon) size cookie scoop, drop the dough onto the prepared baking sheet.  Bake for 10 - 12 minutes until the edges are slightly golden.  Allow them to cool on the baking sheet for 2 minutes and then transfer to a wire rack to cool completely.

6. ICING: In a medium sauce pan stir together the brown sugar and butter over medium heat.

7. Bring the mixture to a bowl and continue cooking for 1 minute.  Whisk the milk and powdered sugar until smooth.  Alternately you can use a hand mixer for this step.

8. Spread about 1 teaspoon on the top of each cookie and allow to set.

NOTW:  Store airtight at room temperature for up to 3 days.

Source

Cookiesandcups.com