White Chocolate Chip Candy Corn Frosted Pumpkin Cookies

White Chocolate Chip Candy Corn Frosted Pumpkin Cookies

One of my favorite cookies to make when the weather cools down are my iced pumpkin cookies. This year I decided to try a different recipe I found online called white chocolate pumpkin cookies. The cookies themselves are extremely similar, but the addition of the white chocolate chips in the second recipe take them over the edge. They are sweet and cake-like, with a hint of spiciness.
After trying one white chocolate pumpkin cookie from the pan, it still seemed to be missing something. So I threw together a simple powdered sugar frosting glaze and poured that over the pan when it cooled. Next I decorated each cookie with four pieces of candy corn.
The result was a very pretty, very sweet cookie which I will be adding to my fall baking repertoire.

mounds of dough waiting to be baked
20 minutes at 325 degrees yields a soft and perfectly baked cookie.
frosting glazed over a pan of cooled cookies
Candy corn adorn these pumpkin cookies in a cross pattern.

 

White Chocolate Chip Candy Corn Frosted Pumpkin Cookies
 
Prep time
Cook time
Total time
 
Serves: 28
Ingredients
  • FOR THE COOKIES:
  • 1 cup butter, softened
  • 1&1/2 cups light brown sugar, packed
  • 1 cup canned pumpkin
  • 2 large eggs
  • 1 Tablespoon vanilla extract
  • 2&1/4 cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 heaping teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • 1 12 oz. bag white chocolate chips
  • ------------
  • FOR THE FROSTING:
  • 1 16 oz. box confectioner's sugar
  • 2 Tablespoons butter, melted
  • 2 teaspoons vanilla extract
  • ¼ cup milk
  • 1 small bag candy corn
Instructions
  1. Preheat oven to 350 degrees. In a large bowl with an electric mixer, beat together the butter and brown sugar until creamy. Beat in the pumpkin, followed by the eggs and vanilla.
  2. Carefully beat in the flour, baking soda, cinnamon, ginger, and nutmeg, until just combined. Stir in the white chocolate chips.
  3. Using a three tablespoon scoop, drop mounds of dough onto cookie sheets. Bake for 20 minutes or until set. Let cool on wire racks.
  4. For the frosting: In a small mixing bowl, combine the butter, confectioner's sugar, vanilla, and milk. Stir until smooth. Add extra milk until desired consistency.
  5. Pour frosting over cookies. Let set several minutes before adding candy corn as decoration.

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Comments

  1. These sound delicious, nice job on the decorating too.

  2. Those are pretty as a picture.

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