Pumpkin Spice Cookies with White Chocolate DrizzleBy Trillia Newbell | January 3rd, 2012 | Category: Uncategorized | Comments Off on Pumpkin Spice Cookies with White Chocolate Drizzle
by Trillia Newbell
I adapted this recipe from the Tennessee Home & Farm magazine. The original calls for ginger (I made the original and they were just as delicious) but I really like pumpkin and wanted to give it a try. It was delightful. It reminded me of a sweeter varation of pumpkin bread but not as sweet as a pumpkin doughnut. It’s simple and easy and the kids will love it. Actually, my son helped drizzle the white chocolate.
2 cups of all-purpose flour
2 teaspoons baking soda
2 teaspoons ground pumpkin pie spice
1/2 teaspoon salt
1 cup sugar, plus additional sugar for coating dough
3/4 cup canola oil
1 large egg
1/4 cup molasses
4 ounces white chocolate, chopped
Preheat oven to 350 degrees. Link baking sheet with parchment paper (or spray with non-stick cooking spray). Whisk first four ingredients in a large bowl. Beat sugar and canola oil in another large bowl (or electric blender) until pale in color, about two minutes. Beat in egg and molasses. Gradually stir in flour mixture (or use an electric mixer).
Roll two tablespoonfuls of dough into a ball, then roll in sugar to coat. Arrange rolled balls about 2 inches apart on cookie sheet. Bake until cookies are golden brown around the edges and cracked on top, about 12 minutes. Let cool for a few minutes and place on a sheet or plate. Repeat with remaining dough.
Stir white chocolate in top of a double boiler set over barely simmering water until melted. If you have a microwave, melting chocolate in the microwave works as well. Dip fork in chocolate to drizzle over cookies or spoon chocolate on cookies and spread.
Option: refrigerate cookies to allow chocolate to set.
Variation: instead of pumpkin, try adding 2 teaspoons of ginger and 1 teaspoon of cinnamon for Gingersnap cookies.