Top Reasons Why I Love Fall and Pumpkin White Chocolate Chip Cookies



For a long time I believed that summer was my favorite season. But days like today make me change my mind. It's fall in Kentucky. The leaves have changed and are now piling up on the ground. The crisp air feels refreshing on my skin. Cinnamon, nutmeg, clove, cooked apples, smell so good. And there is something cozy about eating as the skies grow darker. Ah-- and the feeling of flannel PJ's. Need I say more? 

I also love the foods of fall, like winter squash. There are so many varieties all rich in beta-carotene, vitamin C and high in fiber. The other great thing about these weird looking foods are their versatility. You can make them sweet with maple syrup, pie spices, mixed with apples or pears. Or you can make them savory, with rosemary, oregano, nutmeg and cheeses. Prepare them by roasting, broiling, grilling or sauteing. All bringing out the rich flavors of the variety of squash. The recipe below is one of my favorite ways to eat pumpkin as a dessert. I like pie but I'm more of a cookie type of gal. What's your favorite?

Pumpkin White Chocolate Chips

Makes 24 cookies

2 cups unbleached all purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp allspice

1/2 cup butter, softened

1 cup brown sugar

1 cup pumpkin

1 egg, beaten

1 tsp vanilla extract

1 cup white chocolate chips

Heat oven to 350 degrees. Line baking sheet with parchment paper.



In a large bowl, combine butter and sugar and beat with mixer until light and fluffy. Add pumpkin, egg and vanilla and mix until combined.

Sift flour, baking powder, baking soda, salt and spices in small bowl.

Add half of the dry ingredients to wet and mix well. Finish by adding the rest of the dry and then gradually stir in chocolate chips. Make sure not to over stir as this will lend to tough cookies.

Spoon about 1 tbsp of cookie dough onto baking sheet and bake for 15 minutes or until lightly brown around the edges.