There are so many fun recipes to try this time of year that incorporate food that is in season, such as pumpkin.   We are having fun trying several different ones.  Emma really wanted to try a recipe that used candy corn; every time we go to the supermarket we see all the bags of candy they have out for Halloween.  So, we thought what better way to try and use the candy corn than in a dessert recipe.  I thought, no problem, this should be easy.  We tried a couple of times so far and both times they kind of bombed! So, we will share out picture of the cookies here but I would say the recipe is probably not worth it!!

Candy Corn & White Chocolate Cookies

They were really tasty, extremely sweet but they didn’t look so hot!  We think the candy corn has such a high sugar content that they just melt every time we try and bake them.  We tried them in brownies and we also tried them in cookies.  We tried chilling the dough until it was solid and cold but that didn’t work either.  We even tried to make the cookie much smaller so it would take less time to bake them.  I am not sure how others are getting their cookies and brownies with candy corn to cook just right.  I am starting to think they must add the candy corn just before they are done baking so they hold their shape.   Our cookies turned out very flat, and sort of raw in the center, with candy corn melting and spilling out the sides, but still colorful.  The taste was good but the white chocolate chips didn’t melt and the candy corn was almost unrecognizable.  So, we thought we better come up with plan B.

Instead, we decided to try a pumpkin cookie.  My son, Matt, decided he wanted to join us in the kitchen this week to help us.  Most pumpkin cookies I have tried have more of a cake like consistency.  I really didn’t want my cookie to be like a cake.   So, we figured we would try to make the batter without whipping the butter or the eggs too long.  We mixed the ingredients just until nicely combined and that worked perfectly.  We thought long and hard about what flavors we wanted to combine with the pumpkin.  We decided on pumpkin with flavors of peanut butter, toffee, and cinnamon.  Of course, to make them even prettier we added a drizzle of white chocolate on top! Well, they turned out fabulous!! they were not too cake like, they had just the right consistency for a cookie with all the flavors we were looking for.

Check out this week’s recipe by Emma, oh and also by Matt!

Pumpkin Cookies

Ingredients

 

2 Cups, All-Purpose Flour

2 Teaspoons, Baking Powder

¾ Teaspoon, Baking Soda

1 ½ Teaspoons, Cinnamon

¼ Teaspoon, Nutmeg

½ Teaspoon, Ground Ginger

1/8 Teaspoon, Ground Cloves

1 Teaspoon, Pumpkin Pie Spice

½ Teaspoon, Salt

½ Cup, Sugar

½ Cup, light Brown Sugar

½ Cup, Butter, unsalted

1 Cup, Pure Pumpkin Puree

1 Teaspoon, Vanilla Extract

2 Eggs

1 Cup, Cinnamon Chips

1 Cup, Peanut Butter Chips

1 Cup, Toffee Bits

1 Cup, White Chocolate Chips

Instructions

Heat oven to 350 degrees.

In a small bowl, combine Flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, pumpkin pie spice and salt, set aside.

In a mixer, combine butter, sugar and brown sugar.  Do not over mix, just mix until combined.   Add vanilla, eggs, pumpkin and mix.  Slowly add flour mixture just until all combined.

Then add cinnamon chips, peanut butter chips and toffee bits.  Spoon onto cookie sheets and bake for 10 minutes.   

White Chocolate Drizzle:  Put a double boiler onto stove over high heat. When water starts to boil, add your white chips to a small metal mixing bowl (I spray my mixing bowl w/cooking spray first) and put on top of double boiler to heat through.  Stir chips until melted and smooth.  With a spoon, drizzle all over your cookies.

Tips

I tried not to over mix my butter to avoid getting a really cake like cookie.

I wanted mine to turn out with more of a cookie consistency.

You can add any type of chips you like; chocolate chips would be really good.

Nuts would be a great addition to this cookie also.  You can add your favorite kind.  I would recommend toasting the nuts first to really bring out their flavor.

You could also dip 1/2 of the cookie into the white chocolate.  I may try that the next time we make these cookies.

Mangia! Enjoy!