Pumpkin Peaks with White Chocolate Cream Cheese Fosting


Frosted or not, these pumpkin cookies are a delicious, seasonal treat. They have a light texture and come out of the oven with a wonderful crispness.


Pumpkin Peaks
Using an electric mixture, combine the following:
1 cup pumpkin puree
1 cup soft butter
1 1/2 cups sugar
1 egg
2 tsp vanilla extract

In a separate bowl combine:
3 cups whole wheat flour
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger

With the mixer running at a slow speed, slowly add the flour mixture  to the batter. You may want to finish by mixing it with a spoon as it will begin to stiffen. Shape the dough into balls, slightly smaller than golf balls, and bake at 350 degrees for 10-12 minutes in the top half of the oven.

Remove them from the baking sheet and let them cool.

While the cookies are cooling prepare the White Chocolate Cream Cheese Frosting:
Using an electric mixture whip together the following:
1/2 cup soft butter
1/2 cup cream cheese
1/2 cup powdered sugar

With the mixer running slowly add 1/4 cup melted white chocolate chips.

When the cookies are cool dip them in the frosting and set them in a platter in the refrigerator to cool, allowing the frosting to set. Or just eat them while they are fresh! Keep uneaten cookies in a single layer in the refrigerator, taking them out just before serving.

Until next time… Release YOUR Bon Vivant and Savor Your Life!


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