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
- Combine dry ingredients; set aside.
- 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.
- 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!
- Cool cookies, then drizzle glaze. tip: (We use a spatula).
- 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.
If you try them, tell me what you think! Even though I already know that you will LOVE them!
Hope.
