This is the third in a series of posts I’m calling Odes to Autumn, for what should be very obvious reasons! Check out the first in the series, Homemade Sausage and White Bean Cassoulet and the second, oh-so-dreamy Pumpkin Spice Pancakes.
Massive thanks to Megan at The Runner’s Kitchen for successfully making me crave these cookies so much that I had to go out and buy apple sauce and nutmeg so that I could make them myself!
White Chocolate Pumpkin Cookies
(original recipe at: The Runner’s Kitchen)
Ingredients
- 1.5 cups whole wheat flour
- 3/4 cup all-purpose flour
- 1 tsp cinnamon
- dash of ginger and nutmeg
- 1 tsp baking soda
- 1/2 cup butter
- 1.5 cups light brown sugar, loosely packed
- 1/4 cup apple sauce
- 1 cup pure pumpkin puree
- 2 eggs (preferably organic)
- 1 tsp vanilla extract
- 1/2 cup chopped pecans
- 3.5 oz white chocolate bar (I used Green & Blacks), chopped into small pieces
- small handful of dark chocolate chips
Directions
- Preheat oven to 300 degrees and grease a large baking sheet
- Whisk together flour, spices, and baking soda in a medium bowl
- Beat together the sugar and butter until creamy
- Mix in applesauce, eggs, pumpkin, and vanilla
- Slowly incorporate flour mixture until just combined
- Stir in the pecans and white chocolate and dark chocolate chips
- Drop heaping tablespoons of dough onto cookie sheet and bake for about 15 minutes or until golden brown on top
I should rename my first batch White Chocolate Pumpkin Bites since the word “cookie” doesn’t really apply here! They tasted almost cake-like and were way too soft to really qualify as cookies. The second and third (!) batches were much more cookie-like.
Perfect with a cuppa milk – my co-workers could attest to the fact that these were delicious since the box I brought in to share disappeared in approximately 40 minutes! Don’t skimp on the white chocolate whatever you do because it was seriously the star of the show – bon appetit!
