White Chocolate, Pumpkin & Molasses Cookies

It's official, my favourite season is here, autumn.  Colourful scenery, crisp mornings, tall boots, and cozy sweaters.  Is there anything better?

This fall I plan to immerse myself in homemade soups and stews, visit a pumpkin patch, get lost in a corn maze, and drink hot apple cider.   Oh, and most importantly eat as much pumpkin as I can, without turning orange (or into said pumpkin)

As a fall treat I decided to jazz up my favourite white chocolate and ginger cookies by adding in pumpkin.  Cheers to autumn and pumpkin, and these spiced cookies.  I love September.

White Chocolate, Pumpkin & Molasses Cookies

Ingredients:
3 cups all-purpose flour
1 1/2 tsp ground ginger
1 tsp cinnamon
1 tsp baking soda
1/4 tsp nutmeg
1/4 tsp salt
3/4 cup unsalted butter, softened
1/2 cup packed brown sugar
3/4 cup granulated sugar, divided
1/4 cup molasses

1/2 cup pumpkin puree

1 egg
1 tsp vanilla
white chocolate chips


Method:
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.  Set aside.  Beat butter, brown sugar and 1/2 cup granulated sugar in the the bowl of stand mixer and beat on medium speed until light and fluffy.  Add molasses, pumpkin, egg and vanilla; mix well.  Gradually add in flour and beat on low speed until well mixed.  Press dough into a thick flat disk and wrap in plastic wrap.  Refrigerate for 1 hour.
Preheat oven to 350F.  Shape dough into 1-inch balls.  Roll in remaining 1/4 cup granulated sugar to coat.  Place 2 inches apart on parchment lined baking sheet.
Bake for 8-10 minutes or until edges of cookies just begin to brown.  Immediately press in 3-4 white chocolate chips into the centre of each cookie.  Remove to wire racks; cool completely.
Store cookies in airtight container for up to 5 days.

Yields: 3 1/2 - 4 dozen

adapted from white chocolate & ginger cookies