(Cookie Ingredients)

1c light brown sugar
½ c granulated sugar
2 sticks unsalted butter, softened
3 Tbsp. maple syrup
½ tsp vanilla
2 eggs
1 ½ c canned pumpkin
2 ¾ c all purpose flour
2 tsp. baking powder
½ tsp. salt
2 ½ Tbsp. ground cinnamon
½ tsp ground all spice
½ tsp. nutmeg
¼ tsp. ground cloves
¼ tsp. ground ginger
1 c good quality white chocolate chips
1 recipe of Maple Cream Cheese Icing (recipe follows)
Chopped pecans (optional)

(Maple Cream Cheese Icing Ingredients)
8oz Cream cheese
¼ stick unsalted butter
1¼ lbs. powdered sugar (10x)
Maple syrup to taste


(Cookie recipe)

Preheat oven to 350º F. In a mixer, with a paddle attachment, cream the sugars and the butter until light and fluffy. Add the maple syrup, vanilla, and eggs one at a time until combined. Add the canned pumpkin and mix to incorporate. Sift the flour and the next 7 ingredients. Add the dry ingredients to the batter and mix well. Add the white chocolate chips. Once the dough is complete, chill in the refrigerator for about 45 minutes to firm up. Cut pieces of parchment paper or wax paper into 12 x 8. Scoop with a 2oz scoop onto the cut parchment paper. Fit the scoops 6 long on the paper, roll it up and freeze dough for about an hour. (Note: freezing of the dough will help with the spread of the cookies. It will also allow for a chewier cookie.) Having the dough pre-scooped allows you to bake the perfect amount of cookies every time without baking them all at once.
Place cookies on a parchment lined sheet pan. Bake until golden brown along the edges or when slightly firm to the touch, about 15-20 minutes. Let cool completely, spread some of the cream cheese icing on top and sprinkle with chopped pecans.

(Icing recipe)

In the bowl of an electric mixer with the paddle attachment cream the butter and cream cheese until light. Add the powdered sugar and maple syrup. Beat on number 2 speed for about a minute or until combined. Use immediately or store in an airtight container.
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