Wednesday, October 23, 2013

Pumpkin Cranberry White Chocolate Cookies

As soon as October hits it seems like pumpkin flavoured everything comes pushing to the scene, however I have yet to find a pumpkin baked good that are quite as good as these. Rewind to last thanksgiving and I was looking for pumpkin-y things to make that weren't pie. I was too afraid of pie, and Mom doesn't like pumpkin pie so I figured something mild in flavour was my best option. Browsing through Pinterest, as I do, I came across this fantastic cookie recipe. Though skeptical at first I gave 'em a whirl and lo and behold a new Thanksgiving tradition was born! These cookies are the perfect middle-ground between cake and cookie, the right amount of sweetness from white chocolate, and the bestest (that's a word right?) addition of tangy with the dried cranberries. They have been forever deemed our Thanksgiving cookie and already have me counting down till next year! Here's the recipe:


2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup pumpkin puree
1 1/2 cups granulated sugar 
1 egg
1/2 cup unsalted butter, softened
1 teaspoon cinnamon
1 teaspoon vanilla
2/3 cup dried cranberries
2/3 cup white chocolate chips

Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. In a medium sized bowl, whisk together the flour, soda, powder and salt until combined. In a separate bowl beat together the pumpkin, sugar and butter. Beat in the egg, cinnamon and vanilla. Combine the pumpkin and flour mixtures together, and mix in the cranberries and white chocolate chips. Drop small spoonfuls onto the baking sheet and bake for 8-12 minutes, until the bottoms are slightly golden.

These are the ultimate fall cookie, they have every flavour you could want from fall all in a little bite sized treat - I was even eating them for breakfast, they're soft enough that I think they could pass for a scone if you need the reason! Enjoy!

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