pumpkin white chocolate chip cookies

Did you have a nice weekend?
I'm not sure what day it is. But I think we just got finished with the weekend.

We went to support a friend who ran the Chicago marathon on Sunday. She did really well, I'm so proud of her! It was inspiring to be there, to say the least. And surprisingly emotional. I have so so much respect for people who do that. I hope to be one of those people someday. It's kind of a bucket list thing for me, but I haven't done anything about it. Eeep.

When the race was done we had to walk like 18 blocks to get back to our car and I was complaining about it, and then I had to check myself because people just ran 26.2 miles and all I did was watch and eat cookies. Literally, I brought these cookies with us. That doesn't even make sense.



Okay so these are more like cakies, if we're being honest. But oh man.
They are so wonderful.
I know I just said that about the pumpkin scones I made, I know I may be getting repetitive be getting repetitive. But I also know you want to use pumpkin in everything right now, like I do.

Pumpkin pancakes? Yes.
Pumpkin cream cheese? Okay.
Pumpkin coffee? Grande please.



Just to let you know, I'm pretty sure white chocolate chips were made to be in this cookie.

I used Ariela Pelaia's recipe from here, with only a couple very minor changes.


Pumpkin White Chocolate Chip Cookies

2 sticks unsalted butter (1 cup)
¼ cup granulated sugar
1 ¼ cups light brown sugar, packed
1 whole egg
1 egg yolk
2 Tablespoons milk (I used whole)
2 teaspoons pure vanilla extract
1 cup canned (or fresh!) pumpkin puree
2 ¾ cups bread flour
1 teaspoon salt (I used kosher)
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon allspice or ground cloves
2+ cups white chocolate chips (depending on how chippy you want your cookies)

Melt butter in the microwave until just melted. Set aside.
Sift flour into a medium bowl and add salt, baking soda, and spices and combine.
Pour the melted butter into the bowl of a stand mixer with a paddle attachment. (You can also use a large bowl and a hand held mixer.) Add both sugars and cream on medium speed until slightly fluffy, about 1 minute. Add the whole egg, egg yolk, milk, vanilla, and pumpkin puree. Mix well.
Add the flour mixture ½ a cup at a time, mixing between additions. Stir in the chocolate chips. Chill dough for approximately two hours in the fridge, or more. (even overnight)

Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
Remove dough from fridge and use an ice cream scoop to scoop generous, rounded balls of dough onto baking sheet, spacing them two inches apart. (you can spray your ice cream scoop with baking spray if you want.)

Bake for 14 minutes at 375 degrees.

Storage: These cookies will keep in an airtight container for 1 week.
Freezing: To save cookie dough for later baking, freeze raw balls of cookie dough on a cookie sheet before transferring to a freezer-safe airtight container. Dough will keep for 1 month. To bake, place frozen dough on lined cookie sheet and proceed as above, adding 2-5 minutes to baking time, depending on your oven.

pumpkin scones

My pumpkin was blurry. I bought it that way.

Apparently Starbucks sells pumpkin scones.

I wouldn't know.

I either ignore the display case (except when I need the very berry coffeecake), or I eye it up and down with cool disregard (except when I need the petite salted caramel square). 

You can't tempt me, gooey apple fritter. Keep wishing, old-fashioned donut. I'll spend 500 calories elsewhere, perhaps on something that I won't inhale in under 3 minutes.

But then I made these pumpkin scones, allegedly a la Starbucks. And then I think I ate 3 of them the first day. They are so light and fluffy and not dense that I really don't think it counts. Psh. And stuff you make at home is way better for you, obviously.

These scones have just the right amount of spice, and with the hint of pumpkin and the added sweetness of the icings, well, they're irresistible. Not unlike potato chips, or peanut butter m&ms.

 

P.S. I made my own pumpkin puree (using steaming instructions from here), which was kind of fun, and then I roasted the seeds, which was also fun and made me feel resourceful and old-fashioned. My pumpkin puree was enough for two batches of these scones (I made another batch a couple days later but don't worry, I gave some away), and some pumpkin white chocolate chip cookies, which are waiting to be baked as we speak, and if they are delicious, I will surely let you know!

 

I used this recipe from Moms Who Think (without any modifications), but I will copy it for you here:

Starbucks Pumpkin Scones

Makes 6 scones

 

Scones:

2 cups all-purpose flour
7 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 Tablespoons cold butter
1/2 cup canned pumpkin
3 Tablespoons half-and-half
1 large egg

Sugar Glaze:
1 cup powdered sugar

1 Tablespoon powdered sugar
2 Tablespoons whole milk

Spice Glaze:

1 cup powdered sugar
3 Tablespoons powdered sugar
2 Tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves

1. Preheat oven to 425 degrees F.

2. Lightly grease a cookie sheet or line with parchment paper.

3. Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.

4. With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside.

5. In a separate mixing bowl, whisk pumpkin, half and half, and egg.

6. Fold wet ingredients into dry ingredients. Form the dough into a ball.

7. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide).

8. Use a large knife to slice the dough into three equal portions. Cut diagonally to produce 6 triangular slices of dough.

9. Place on prepared baking sheet from step 2.

10. Bake for 14–16 minutes until scones turn light brown.

11. Place on wire rack to cool.