Pumpkin White Chocolate Chip Cookies

I wanted a pumpkin and white chocolate chip cookie that was a delicate cake-type cookie  filled with pumpkin and spice flavors.  Adding the white chocolate chips gave them a creamy accent.  I found that the combination made a tasty cookie.  I had some left-over pumpkin at Thanksgiving and came up with this recipe to use it.Pumpkin Cookie

3 cups flour
1 1/2 tsp. ground cinnamon
3/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/8 tsp. ground ginger
1/2 tsp salt
1 tsp. baking soda
2 sticks (1 cup) butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 cup canned pumpkin
1 large egg
2 tsp. vanilla
1 (12 oz) package white chocolate chips
1/2 cup chopped pecans (optional)

Spray a cookie sheet with cooking spray; set aside.

In a bowl, whisk together flour through baking soda; set aside.

In a large bowl, cream together butter and sugars.  Mix in pumpkin, egg and vanilla until well combined.  Stir in flour mixture, mixing thoroughly.  Add chips.  Stir in nuts, if desired.  Cover and put in refrigerator and chill for half an hour.

Preheat oven to 350 degrees F.

Put spoonfulls of dough on cookie sheet, flatten slightly.  Bake for 12 minutes until the edges of the cookies start to brown slightly.  Remove from oven and let cookies remain on the cookie sheet for two minutes then remove to a cooling rack.  Spray cookie sheet again and continue baking cookies until finished.  Makes 3 to 4 dozen.

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Saturday, November 28th, 2009 Pumpkin White Chocolate Chip Cookies No Comments

Hot Pumpkin Spice Drink

Today I was making some Pumpkin White Chocolate Chip cookies and had some pumpkin left over.  I was wanting a hot, lightly spicy drink and decided to experiment.  I ended up with a tasty hot drink that could even be served cold.  I’m trying to keep down my sugar intake and decided to make it with sweetener instead of sugar.

1 1/2 cups milk
1 egg
1/4 cup sweetener
1/2 tsp. vanilla
3 Tbs. pumpkin
dash of salt
McCormick Chai Spice Blend (or Pumpkin Pie Spice Blend)

Scald the milk.  Whisk the egg until slightly frothy.  While whipping the egg, slowly pour in the scalding hot milk.  Make sure you add it slowly so the egg doesn’t get cooked, you don’t want little egg floaties in your drink.   Add the Sweetener, vanilla, pumpkin, and salt to the egg and mix well.   Pour back into the pan and heat to desired temperature, mix in the Chai spice to taste, less than 1/8 teaspoon, it doesn’t take much.  Pour into cups and enjoy.  If desired cold, cool and refrigerate. (Use 1/4 cup sugar instead of sweetener, if desired)

Serves 2

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Saturday, November 28th, 2009 Hot Pumpkin Spice Drink No Comments