The summer my husband and I were first married, we lived in Austin, TX for three months. He had a summer internship with National Instruments, and I worked as a nanny for a 10-year-old-girl.
I had never nannied before, but it was a good gig for just the summer. I tried to do fun activities with her such as swimming in their great pool, going to the park, going to free summer movies, playing games. You know, the usual summer kid activities. She didn’t really care for any of those, though, and wanted to spend her summer playing Club Penguin on the computer.
We did find a connection, though, over cooking and baking. Her mom was so kind and said that if I would make dinner for them, that I could take half of it home for Tim and I. We had a lot of fun being in the kitchen together, and it became a daily occurrence that we both really looked forward to.
When she was on the computer, I would go through her mom’s huge collection of cookbooks and cooking magazines. I didn’t write many recipes down. Looking back, I wished I had. This recipe, however, was one of the lucky ones to make it into my cookbook.
I have to admit, though, I never made them until this year. I looked at it for the past 12 years, and always talked myself out of it. I went for it this year, and I’m so glad! These will become a favorite in our household and will now make a yearly appearance during my pumpkin crazed time.
The cookies are soft, and the white chocolate chip give the perfect sweetness. The glaze on top. Oh. My. Goodness. I could drink it. In my opinion, these get better each day, but only if you can get them to last that long.
White Chocolate Pumpkin Dreams
For the Cookies
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg, beaten
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp nutmeg
- 1 1/2 tsp. cinnamon
- 1 cup canned pumpkin
- 2 cups all-purpose flour
- 2 cups high quality white chocolate chips
For the Glaze
- 1/2 cup brown sugar
- 3 TBS butter
- 1/4 cup milk
- 1- 1 1/2 cups powdered sugar
Preheat the oven to 350. Cream butter and sugars together until light and fluffy. Mix in egg until combined. Stir in baking powder, baking soda, salt, and spices. Once combined, add in the pumpkin. Then add in the flour in 1/2 cup increments until combined. Lastly, stir in high quality white chocolate chips. Store brand one are too sweet, so make sure to splurge just a bit. I find Ghirardelli to taste best.
Scoop cookie dough onto a cookie sheet in TBS sized dollops. Dough will be a tad sticky. Bake for 12-14 minutes.
Once the cookies are completely cooled, make the glaze. In a small saucepan, bring butter and brown sugar to a boil for 1 minute, or until thickened. Cool for 10 minutes. Add milk and stir until smooth. Add sifted powdered sugar into the mixture until it reached the consistency you desire. I found it to be closer to the 1 1/2 cup mark, but no more than that is necessary.
Drop a spoonful of glaze on top of each cookie, and move it around just a bit with the bottom part of the spoon. The glaze will harden and crust on the top of the cookie. If the glaze starts to harden before you are able to reach every cookie, just heat it up again until it gets melty.