Description
A small batch of tasty fall cookies that are a great way to use up leftover canned pumpkin!
Ingredients
- 3 Tablespoons Unsalted Butter, Softened
- ⅓ cups Packed Organic Brown Sugar
- 3 Tablespoons Canned Pumpkin Puree
- ¼ teaspoons Pure Vanilla Extract
- 1 Large Egg Yolk
- ½ cups Plus 1 Tablespoon White Whole Wheat Flour (or All-purpose Flour)
- ¼ teaspoons Baking Soda
- ¾ teaspoons Pumpkin Pie Spice
- ⅛ teaspoons Fine Sea Salt
- 2 Tablespoons White Chocolate Chips
Preparation
Preheat toaster oven to 375℉ 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 ½ 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.
