Pumpkin Cookies

Pumpkin Cookies

These pumpkin cookies are a Saliba favorite! This is how big of a deal they are, I have fall babies just so we can bake these and bring them to the hospital during delivery for my docs and nurses, and obviously myself because I deserve a dozen cookies after giving birth. They are LEGENDARY!

I asked my mother-in-law (who introduced them to me) to come over and bake them with me so I could share them with you! So here’s the recipe!

Prep time: 15 mins | Cook time: 15-20 mins | 2 dozen

Ingredients

COOKIES

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup butter, softened
  • 1 ½ cups white sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup of white chocolate chips


GLAZE

  • 2 cups confectioners’ sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 350 degrees

  1. Combine dry ingredients; set aside.
  2. Cream together ½ cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients and add white chocolate chips. Drop on cookie sheet by tablespoons; flatten slightly.
  3. Bake for 15 to 20 minutes in the preheated oven. Use parchment paper if you can, we think they cook better. (optional: Rotate baking sheet 1/2 way through, they tend to bake better) *under bake, they taste better!
  4. Cool cookies, then drizzle glaze. tip: (We use a spatula).
  5. To make glaze: combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

tip: These cookies freeze so well! They are great frozen or just let them thaw for a little. Not sure how long they last in the freezer because people eat them faster then we can test it.

ingredients
We used a cookie scooper – the one we used was from William and Sonoma – made ALL the difference! Also use parchment paper if you can.
makes 2 dozen cookies
Tip: rotate them 1/2 through the baking time. They bake more evenly!
Let them cool before you ice them.
Let them cool before you ice them. The white chocolate chips are not in the original recipe but they make these cookies SO much better!
The icing makes these cookies awesome!
I actually like them slightly cold.

If you try them, tell me what you think! Even though I already know that you will LOVE them!

Hope.

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Hope Saliba
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original recipe found on 2015 allrecipes.com

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