I’ve been sitting here trying to decide if I should post this recipe and if I do how to break the news to you that it’s another pumpkin recipe. I feel like I’ll be blocking punches for posting about pumpkin again, but then again, ’tis the season, right? Right?! Come on guys, it’s just a cookie. And it really doesn’t taste all that pumpkin-y (that’s a word. I’m pretty sure it is.) plus it is stuffed with white chocolate. Just say the name and I know you’ll be on board with me, Pumpkin Spice White Chocolate Cookies. And only use one white chocolate disc or it wont melt down properly. Ok, now doesn’t that sound delightful? We are having a little blogger cookie exchange again and I just couldn’t resist busting these out. Make sure you scroll down for the rest of the cookies!
Ahhhh, delightful. Isn’t that such a lovely word? We’ve been laughing about the way people say things lately and that word is just awesome. This “delightful” cookie is actually adapted from Sweet Treats and More Rolo Stuffed Pumpkin Cookies which are the bomb.com. Have you had them? My gosh they are good. Hop over and pin them right now before you forget.
Anyway, let’s get on with the funny stuff. Our kids have a few words that they say incorrectly which helped us discover that us adults are a little ridiculous as well. The oldest still calls guacamole, “Mockamolee” and the youngest says, “Weehooo” instead of, “Woohoo” when having fun. We don’t correct either as it’s just too cute. In fact, the youngest also told Cade his “red was neck” twice tonight without even realizing she was saying it wrong.
And then there’s Cade and I. Do I even admit what we have messed up? I was pregnant, PREGNANT, in case you didn’t catch that, and pregnancy gives permission for all sorts of mistakes. Anyway, I was pregnant and taking a test in my final semester of school. I came home and told Cade the only question I got wrong was something about a “para-dig-em” or as you may call it, “Paradigm”. Yup. Then today Cade, and he claims he was “tired” read a sign as, “Save-uhg”. Confused? I was too. It was SAVAGE. BAHAHAHAHAHA!! I almost died laughing. Obviously we both need a night off with these pumpkin spice white chocolate cookies. And in case you did take the time to read this loverly post, please do tell us any funny words you or your kids have said!
Fruit Filled Pecan Thumbprint Cookies from Chef in Training
Gingersnap Biscotti from Completely Delicious
Eggnog Snickerdoodles from Cooking Classy
True Love Cookies from Creme de la Crumb
Salted Caramel Chocolate Chip Macaroons from Inside BruCrew Life
Candy Cane Kiss Cookies from Our Best Bites
Pumpkin Spice White Chocolate Cookies from Sweet Basil
Candy Cane Cheesecake Cookies from Sweet Treats and More
Chocolate Cherry Sandwich Cookies from Taste and Tell
Chocolate Mallow Drops from The Recipe Critic
Peppermint Chocolate Chip Shortbread Cookies from The Girl Who Ate Everything
Rudolph Cookies from Your Cup of Cake
Can You Freeze Pumpkin Cookies?
Pumpkin cookies can be frozen.
Place the pumpkin cookies in a single layer on a cookie sheet and place in the freezer.
When the pumpkin cookies are frozen, transfer to a freezer bag and store up to 3 months.
How Long Will Cookies Keep At Room Temperature?
Freshly baked cookies will last for about 2 to 3 weeks at normal room temperature.
The cookies should be well wrapped or placed in an airtight container.
Do Cookie Pans Need to Be Greased?
Most cookie recipes do not call for greased pans.
If you grease a cookie pan when an ungreased pan is called for, your cookies may spread and go flat.
Pumpkin Spice White Chocolate Cookies
Pumpkin Spice White Chocolate Cookies
- 2 1/4 Cups Flour
- 1 Teaspoon Baking Soda
- Pinch Salt
- 1/2 Cup Butter, softened
- 1/2 Cup Shortening
- 3/4 Cup Brown Sugar
- 1/4 Cup Granulated Sugar
- 1 Package Jello Instant Pumpkin Spice Pudding, 3.4 oz
- 2 Eggs
- 1 Teaspoon Vanilla
- 1 Bag White Chocolate Melting Discs , or baking melts, flat discs of white chocolate found by the chocolate chips
- 1/2 Cup Cinnamon Sugar
- Preheat the oven to 350.
- Combine flour, soda, and salt in a bowl until combined, set aside.
- In mixing bowl beat butter, shortening and sugars until smooth.
- Beat in pumpkin spice pudding until completely mixed in.
- Add vanilla and eggs and beat until combined.
- Mix in dry ingredients until smooth.
- Using a cookie scoop, scoop dough onto cookie sheets lined with parchment paper.
- Flatten the dough slightly and press one white chocolate disc into the center.
- Form round ball of dough around the chocolate and roll in the cinnamon sugar.
- Bake for 8-10 minutes and let cool.
White Chocolate Molasses Cookie
I think it needs to be pumpkin season all year round! These look amazing!
amen sista. And red velvet but people are coming around on that one, finally!
Christina @ The Beautiful Balance
I’ve felt the same way about posting pumpkin recipes after Thanksgiving. I don’t know why it is an unspoken “rule/thing” that you banish pumpkin after Thanksgiving and welcome peppermint. I’m all for it but I still love pumpkin well into February…and the rest of the year! Haha! These are perfect and I love how soft and gooey they look.
Pumpkin-y is totally a word! These look wonderful!!!