White Chocolate Pumpkin Dreams Recipe
- 1 cup butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin
- 2 cups all-purpose flour
- 3-1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 package (10 to 12 ounces) white baking chips
- 1 cup chopped pecans
- PENUCHE FROSTING:
- 1/2 cup packed brown sugar
- 3 tablespoons butter
- 1/4 cup milk
- 1-1/2 to 2 cups confectioners' sugar
- 1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, vanilla and pumpkin. Combine dry ingredients; gradually add to the creamed mixture and mix well. Stir in chips and pecans.
- 2. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until firm. Remove to wire racks to cool.
- 3. For frosting, combine brown sugar and butter in a small saucepan. Bring to a boil; cook over medium heat for 1 minute or until slightly thickened. Cool for 10 minutes. Add milk; beat until smooth. Beat in enough confectioners' sugar to reach desired consistency. Spread over cooled cookies. Yield: about 4-1/2 dozen.
2 each: 275 calories, 15g fat (8g saturated fat), 32mg cholesterol, 182mg sodium, 34g carbohydrate (18g sugars, 1g fiber), 3g protein.
Reviews for White Chocolate Pumpkin Dreams
"The icing hardens nicely for stacking cookies in a container for storage."
"All in all, a good recipe. I do think the cookies need a bit of the icing to improve their flavor, but don't get the icing too thick, as it is very sweet. The word "drizzled" in the recipe description is completely misleading; the photo of the icing is much more accurate."
"Wonderful! The only thing I might change would be to add raisins, but great without."
"Delicious cookies!!!! My kids and family loved them. Easy to make to. Will definitely make these again and again."
"One of the best cookies that I have ever made. My family loves them. Couldn't make enough of them."
"FANTASTIC!!!!!!!!!!!! The best cookies, They are so moist and stay moist. I will make them over and over."
"My daughter has made these cookies without the pecans for the last 4 or 5 years. She has won blue ribbons at the fair 2 years with them . I prefer them with the pecans but she doesn't like nuts. They are softer if you frost them soon after they are baked but dryer the next day, then frost them. Put a few grains of salt in the icing to offset the sweetness. great recipe. we make at least 15 dozen every Christmas!"
"I have made these cookies every year since I found the recipe in Taste of Home magazine.. probably 4 years ago? I have never made the icing with them and some times leave the nuts out, always make a double batch makes tons of cookies hubby takes them to work and leaves them in the break room they are always gone in 30 min. he complains because he didn't even get any one time.. he now takes some out for himself."
"We made these for the first time last year. They are good but can be very sweet. I prefer to drizzle the frosting over the tip like a glaze."
"These were really good. They were good even without the frosting. I would defiantly make these ones again. Thanks"
"So sickeningly sweet! The pumpkin cookies are bearable without the icing. I didn't have confectioner's sugar, so I made them last night without. After buying the sugar and making the icing today, it's too much. Because of the pumpkin, the cookies are sticky and gooey too."