* I adapted this recipe from Sally’s Baking Addiction, but I did tweak quite a few things in the recipe.
Oh! I went to Café Moka and ordered a Pumpkin Spice Latte. When they gave me the cup….it had an intricate leaf design on it. I just HAD to take a picture! You know, one day I really want to learn how to make those designs in Coffees and Lattes….
So as you may have noticed, there are Christmas goodies already being sold in stores. I was in Farm Fresh, and I saw stacks upon stacks of Candy Canes. I have to admit, sooner or later I will give in and buy a pack or two (or ten). I’m also tempted to bake Christmas sweets, there are so many! But I don’t want to let go of fall, Thanksgiving hasn’t even passed.
Yield: 12 Cookies
1/2 cup of unsalted butter (melted)
1 1/2 cups of all-purpose flour
1/4 cup of light brown sugar
1/4 teaspoon of baking soda
1/4 teaspoon of baking powder
2 teaspoons of pumpkin pie spice
1 1/2 teaspoons of cinnamon
1/2 teaspoon of ground nutmeg
1/4 teaspoon of ginger
1/4 to 1/2 teaspoons of cinnamon-sugar (yes, they sell a cinnamon sugar spice!)
2 teaspoons of vanilla extract
6-7 tablespoons of pumpkin puree
1/2 cup of granulated sugar
1/2 cup of white chocolate chips
|5. Wrap the cookie dough using plastic wrap.
6. Place the dough in the freezer and leave it for 30-45 minutes. (You may want to switch the sides halfway through the time so the dough is frosted evenly.)
|10. Place them on a cooling rack and let them cool for at least one hour.
11. ENJOY the Cookies!!!!!!!!!!!!!!!!!! 🙂