Pumpkin and White Chocolate Cookies

Not quite decorative gourd season, motherfuckers, but pumpkin is a year round food.

This recipe comes from my new Hummingbird Bakery cookbook. I have doubled the recipe in order to use a full can of pumpkin puree and a full 250g whack (whatever they're called) of butter. I am only including gram measurements here because that is what the book does. Fight me.

Ingredients:

230g unsalted butter, at room temperature

220g caster sugar

200g soft light brown sugar

2 eggs

1 tsp vanilla extract

420g tinned pumpkin

1 full can, scraped to the very last drop, even the stuff that clings to the lid

540g plain flour

2 tsp baking soda

1/2 tsp salt

2 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp ground cloves

300-340g white chocolate chips

I used 3 x 100g bags

Instructions:

Preheat the oven to 180˚C/350˚F.

In a stand mixer fitted with a paddle attachment, beat the butter and sugars together on a medium high speed until light and fluffy, c.5 minutes.

Scrape the bowl down about half way through.

While the butter and sugars are mixing, sift the flour, baking soda, salt, ground cinnamon, ginger, nutmeg and cloves into a separate bowl and set aside.

On medium speed, beat the eggs into the butter mixture one at a time.

On a medium-low speed, beat in the vanilla extract and pumpkin puree.

In three additions, with the mixer on low, add the flour and spice mixture.

Add the white chocolate chips last, and mix until just combined.

Persist with beating the butter and sugar for 5 minutes. It will start like the first photo but end up like the second.

Dollop rounds 1.5-2in diameter on a prepared baking sheet, leaving c.2 inches of space for spreading in the oven.

Silpat mats for the win!

Bake 12-14 minutes, until browned around the edges but soft in the middle.

Cool the cookies on the hot cookie sheet before moving them to a wire rack to cool completely.