White Chocolate Pumpkin Dreams Recipes

Steps:

• In a mixing bowl, cream butter and sugars. Beat in egg, vanilla and pumpkin.
• Combine dry ingredients; gradually add to the creamed mixture. Stir in chips and pecans.
• Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
• Bake at 350 degrees F for 12-14 minutes or until firm.
• Remove to wire racks to cool.
• For frosting:
• 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; beat until smooth.
• Beat in enough confectioners' sugar to reach desired consistency.
• Frost cookies.

Steps:

• Heat chocolate in a medium heatproof bowl in a microwave on high 30 seconds. Stir, then heat 15 seconds more. Repeat until chocolate is melted and smooth.
• Mix pumpkin, vanilla, cinnamon, salt, and nutmeg in another medium heatproof bowl. Heat in microwave on high until warm to the touch, about 1 minute.
• Add a large spoonful of pumpkin mixture to chocolate and whisk to combine. Add one-third of remaining pumpkin mixture to chocolate and whisk to combine. Repeat two more times until pumpkin mixture is incorporated and smooth. Strain through a fine-mesh sieve into a large bowl-mixture should be cool to the touch; if it's still warm, let sit 5 minutes.
• Using an electric mixer on high speed, whip cream in a large bowl until soft peaks form. Add one-quarter of cream to pumpkin mixture and stir to combine. Gently fold in remaining cream. Serve immediately or chill until ready to use.

Steps:

• In a small bowl, whisk together the flour, pumpkin pie spice and baking soda.
• In a medium bowl, with an electric mixer, cream butter and sugar. Beat in pumpkin pie puree. Beat in the eggs and vanilla. Beat in the flour mixture until just combined. Stir in the white chocolate and pecans.
• Drop dough by rounded tablespoon 2 inches apart on an ungreased cookie sheet. Bake at 300 degrees F (150 degrees C) for 20-22 minutes until just set.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, sugar, pumpkin puree, oil, eggs, baking powder, baking soda, cinnamon, vanilla extract, cloves, nutmeg, and orange peel together in a bowl until dough is evenly mixed and sticky; fold in white chocolate chips. Drop dough, about 2 tablespoons per cookie, onto a baking sheet about 2 inches apart.
• Bake in the preheated oven until lightly browned, 12 to 15 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 9 muffin cups with paper muffin liners.
• Whisk 1 1/2 cups sifted flour, white sugar, brown sugar, pumpkin pie spice, baking powder, and salt together in a large bowl. Stir pumpkin puree, vegetable oil, milk, egg, vanilla extract, and lemon extract together in another bowl.
• Pour pumpkin puree mixture into flour mixture; stir until batter is just combined.
• Stir white chocolate chips and 1 tablespoon flour together in a bowl until chips are coated. Fold chips into batter; spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

Steps:

• In a mixing bowl, cream butter and sugars. Beat in egg, vanilla and pumpkin. Combine dry ingredients; 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 F for 12-14 minutes or until firm. Remove to wire racks to cool.
• For frosting, combine brown sugar and butter in a saucepan. Bring to a boil; cook over medium heat for 1 minute or until slightly thickened. Cool for 10 minutes. Add milk; beat until smooth. Beat in enough confectioners' sugar to reach desired consistency. Frost cookies.