The nice thing about making your own curry paste is that like anything homemade, not only is it far fresher than anything store-bought, but it is also completely customizable. This really makes a difference when it comes to heat level. I consider this recipe as written to be about a “medium” heat level. For “mild” omit the jalapenos, and for “hot” use 3 jalapenos and add 1/2 teaspoon ground cayenne pepper (or to taste).

Quite possibly one of the most delicious things I’ve ever eaten in my entire life. Imagine if you will, plunging your spoon through a crispy layer of caramelized sugar to expose a silky layer of frozen creme brulee ice cream beneath. Oh yea baby, this recipe is worth every single calorie-laden bite. Break out the kitchen torch! Your family and friends are going to flip over this one.

Recipe

White Chocolate Pumpkin Spice Cookies

by BakeYourDay on September 24, 2011 in Cookies, Desserts

4.56 Mitt(s) 25 Rating(s)

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Recipe Description

Soft and chewy—fall in a cookie!

Preparation Instructions

Preheat oven to 350ºF. Whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in a medium bowl; set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars. Add the pumpkin, egg, and vanilla and combine thoroughly. Slowly add the dry ingredients. Stir in the chocolate chips. Drop spoonfuls of dough on a cookie sheet lined with parchment paper.

Bake for 10-12 minutes in the preheated oven. Cool for a couple minutes on the cookie sheet. The recipe makes 36 small cookies or 18 large cookies.

Ingredients

2-¼ cups All-purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
2 teaspoons Pumpkin Pie Spice
½ teaspoons Salt
½ cups Butter, Softened
1 cup Granulated Sugar
½ cups Brown Sugar
1 cup Pumpkin Puree
1 whole Egg
1 teaspoon Vanilla Extract
1-½ cup White Chocolate Chips

25 Reviews | Be the first to review!

Reviews

BradleyFarms on 9.29.2011

These were verrrry rich….perfect with a glass of milk. The only thing I’d do differently is to cut back the amount of white chocolate & maybe use 1/2 wt chocolate chips & 1/2 dried cranberries (a little tart to balance the sweet from the wt. chocolate).

Alison on 10.7.2011

This is definitely a great recipe! The cookies were very soft, chewy, and really did taste like “fall in a cookie.” I took off one point because the white chocolate chips were overwhelming–when I make this recipe again, I would probably use 1/2 the amount. Thanks for sharing!

KimberlyE on 10.8.2011

This recipe was great! I love the sweetness with the spice! This recipe is a keeper!

Edna Sjelin on 10.8.2011

I’m not always the biggest pumpkin fan, but these were AMAZING! Will definitely keep this on my list of holiday favorites =)

anneegirl on 10.8.2011

These were EXCELLENT! Even my husband who does NOT like white chocolate loved these. I followed to recipe exactly and was very pleased.

Karen on 10.9.2011

Very moist, delicious, and rich. Next time I will just bake for a few minutes more

Shelli Myers on 10.9.2011

Can’t stop eating these cookies!! Love them!

dordahsa on 10.10.2011

These were phenomenal! I agree with the previous reviews that the white chocolate makes these extremely rich. I cut the white chocolate down to about a cup, but might cut back to 3/4 of a cup.

On a side note, I will definitely make these again. Thinking of two additional variations of chocolate chunks or adding some flaked coconut to the batter.