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Pumpkin Drop Cookies with Pistachios and White Chocolate Chunks-3 Ways! A healthier breakfast cookie, an easy cream glazed make ahead treat, or for real indulgence, top with a whipped cream buttercream!

Pumpkin Drop Cookies with Pistachios and White Chocolate Chunks-3 Ways!

This recipe needs to chill for 30 minutes, so plan accordingly (that 30 minutes is not included in the recipe time). If you want to top the cookies with whipped buttercream, here is a link to the recipe.

Course Dessert
Cuisine Cookies
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Author TheSpicedLife

Ingredients

For the cookies:

  • 1 cup (2 sticks, 226 g) unsalted butter, room temperature
  • 1 cup sugar
  • 1 cup pumpkin puree (I use canned pumpkin)
  • 1 egg
  • 1 t vanilla
  • 1 1/2 cups (192 g) white whole wheat flour
  • 1/2 cup (63 g) AP flour
  • 1/2 t fine sea salt
  • heaping 1/2 t ground allspice
  • scant 1/2 t Ceylon cinnamon
  • 2.3 oz (65 g) chopped white chocolate (please use real white chocolate!!)
  • 4.2 oz (119 g, 1 scant cup) roasted and salted pistachios (if you prefer, leave out the nuts and add 4.6 oz more of white chocolate)

For the glaze:

  • 1 cup sifted powdered sugar
  • 2 T heavy whipped cream
  • water

Instructions

  1. Beat the butter on medium speed with an electric mixer (hand or stand) until creamy. Scrape the sides and bottom of the bowl, and beat in the sugar, once again on medium speed, until light and fluffy, about 5 minutes.
  2. Beat in the pumpkin puree. Do not worry if the mixture looks a little curdled (and this could be because my kitchen was exceptionally cold). Beat until completely incorporated, scraping the bowl as needed.
  3. Scrape down the sides and bottom of the bowl and beat in the egg and vanilla.
  4. In a separate bowl, whisk together the flours, salt, baking powder and spices.
  5. Add the flour mixture to the butter mixture--add it is in several additions, more still if you have doubled the recipe. Mix on slow, scraping the bowl in between additions.
  6. When the flour is nearly but not quite completely incorporated, add the chopped white chocolate and pistachios (if using).
  7. Mix until completely incorporated but be careful not to over mix. Press plastic wrap over the dough and chill for 30 minutes.
  8. When you are ready to bake, preheat the oven to 350 F. Line 2 cookie sheets with parchment paper or silicone mats. I used my larger cookie scoop, 2-3 tablespoons of dough per cookie, and baked 6 to a sheet. You can bake more at once if you make them smaller.
  9. For smaller cookies, start checking at 12 minutes; start checking large cookies at 16 minutes. The cookies are done when they browning at the edges and set and dry looking in the middle.
  10. Let cool on the cookie sheets.
  11. If you choose to frost your cookies, wait until the cookies have cooled completely before piling frosting on each cookie.
  12. if you choose to glaze the cookies, start by whisking 2 tablespoons of heavy cream into the powdered sugar. If it is humid where you are, this might be enough, but it is quite dry here now, so I added water by the teaspoon until I had a thick white glaze that would pour easily off of a spoon. Drizzle over the COOLED cookies and let set completely before storing.