With Halloween, football, Thanksgiving, and crisp weather, fall is definitely my favorite time of year! I like putting pumpkin into everything to turn it into a seasonal dish. Last year's pumpkin shortage was so difficult!
I needed a portable pumpkin pie to pack in my lunch, and this is what I came up with. I took a pumpkin cookie base and stirred in white chocolate chips for added sweetness along with graham cracker pieces to mimic a crust and add texture. The result was a thick, dense, satisfying cookie that goes perfectly with a cup of hot cider.
I hope you enjoy this fall treat! Happy Thanksgiving!
2 1/4 cup all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
2/3 cup granulated sugar
2/3 cup brown sugar
3/4 cup butter, softened
1 tsp vanilla
1/2 cup canned pumpkin
1 cup graham cracker pieces
1/2 cup white chocolate chips
Preheat oven to 350F.
In a small bowl mix together flour, baking soda, salt, and cinnamon. Set aside.
In a large bowl, cream together sugars and butter. Add vanilla and eggs. Mix in canned pumpkin.
Gradually add in the flour mixture. Stir in graham cracker pieces and white chocolate chips.
Drop heaping tablespoonfuls of dough onto prepared cookie sheets.
Bake 14 minutes.
Yields 24 cookies.