The Pub Recipe Book

White Chocolate Pumpkin Dreams

Sent in by LAoW

You can really taste the pumpkin in these! Delicious, but have some milk handy. Very sweet. Another from Taste of Home's 'Best Loved Cookies and Bars' magazine.

Difficulty Level: ♦♦ - Any Average Adult Can Do This

Prep Time: 10 minutes
Cooking Time: 1 hour, 10 minutes
Post-Cooking Time: 15 minutes

Yield: 4 1/2 Dozen

Cookies
1 c. butter, softened 1/2 c. sugar 1/2 c. brown sugar (packed) 2 tsp. vanilla extract 1 c. pumpkin (canned) 2 c. flour (all-purpose) 3 1/2 tsp. pumpkin pie spice 1 tsp. baking powder 1 tsp. baking soda 1/4 tsp. salt 1 pkg. white baking chips 1 c. chopped pecans	In a bowl, cream butter and sugars. Beat in egg, vanilla and pumpkin. Combine dry ingredients and gradually add to the creamed mixture. Stir in chips and pecans. Drop by rounded teaspoonfuls 2 in. apart onto UNgreased baking sheets. Bake at 350 degrees for 12-14 minutes or until firm. Remove to wire racks to cool.
Icing
1/2 c. brown sugar (packed) 3 Tbsp. butter 1/4 c. milk 1 1/2 c. Powdered Sugar	Combine brown sugar and butter in a saucepan and bring to a boil. Cook over medium heat for 1 minute or until slightly thickened. Cool for 10 minutes. Add milk and beat until smooth. Beat in enough confectioner's (powered) sugar until desired consistency is reached. Frost cookies.

Helpful Hints

If you can not get pumpkin pie spice, you can just use canned pumpkin pie filling, which is what we did. Also, we left out the pecans, so good luck! ;) When working with the icing, minimum amount is 1 1/2 cups, but you can work up to 2 cups if need be. We had to add a lot because of the humidity here in the south. Enjoy!