white chocolate

Pumpkin White Chocolate Cookies

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I was recently reminded of just how good I have it. I work a very part-time retail gig every now and again. A gal who, to put it plainly, does not fit in with her younger peers recently started working this gig too. We were partnered up the last time I worked, so I took the opportunity to talk to her about what attracted her to this particular position. I learned my new friend is a waitress who took this job because “I needed a little more.”

Here I am working this job simply because I can, and to put it plainly again, often whining about having to go in for a measly four-hour shift two times per month. Yet across the table of impeccably-folded, over-priced clothes stood a woman who is working this job because she can’t make ends meet otherwise. Much like the man and the pears, her story has remained with me.

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I am guilty as charged when it comes to “creating a narrative.” I instantly felt sad for this woman and her situation, but the fact of the matter is, she could be perfectly happy with her life. I do not know what sort of circumstances she was born into or the choices she made that make her life so radically different from mine. What I do know is hearing her story made me ever grateful for what I do have.

That’s a mantra I am going to carry with me this month: feeling grateful for what I do have. One of the things I have today is a mountain of pumpkin and white chocolate cookies that might have replaced these pumpkin chocolate chip cookies as my favorites. I will probably need to eat a half-dozen more to be sure. I feel grateful that I can. Enjoy!

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Pumpkin White Chocolate Chunk Cookies
Serves: 3 dozen
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup butterscotch chips
  • 12 tablespoons (1½ sticks) butter, softened
  • ⅔ cup granulated sugar
  • ⅔ cup brown sugar, packed
  • 1 large egg
  • ⅔ cup pumpkin puree
  • 1 cup old-fashioned rolled oats
  • 8 ounces white chocolate, chopped
  • 1 cup walnuts, chopped
  1. Whisk the flour and baking soda together in a large bowl.
  2. Place the butterscotch chips in a food processor and process until the chips are ground; some larger bits will likely remain.
  3. Stir the ground butterscotch chips in with the flour and baking soda and set aside.
  4. In a separate bowl, cream the butter and sugars together until light and fluffy, about 2-3 minutes.
  5. Beat in the egg and the pumpkin puree until combined.
  6. Stir the dry flour mixture into the wet pumpkin mixture and mix until the flour is fully incorporated.
  7. Next fold in the oats, white chocolate and walnuts.
  8. Cover the bowl and refrigerate anywhere from 10 minutes to overnight.
  9. After the dough has chilled, drop two tablespoons of dough per cookie onto parchment- lined baking sheets.
  10. Bake at 350 degrees F for 13 to 15 minutes, rotating the cookie sheets halfway through baking. The cookies will turn light golden brown and no longer look doughy when done.
You can sub 1½ cups white chocolate chips for the 8 ounces of chopped white chocolate. If you chill the dough for the minimum 10 minutes, return to bowl to the refrigerator in between batches. This will make sure the dough does not become too warm; chilled dough helps the cookies maintain their shape during baking.


White Christmas Hot Chocolate

White Hot Chocolate 125 Edited White Christmas Hot Chocolate

Merry Christmas and Happy Holidays! I hope you all enjoy a wonderful holiday filled with family, friends, peace, love, happiness, smiles, laughter and dessert. This malted white hot chocolate is one way to bring a little bit of white into your Christmas no matter where you find yourself. Pure Vanilla suggested serving the drink in mugs for dessert or in shot glasses or espresso cups for a smaller sweet fix. I served my white hot chocolate topped with a few mocha marshmallows. If you find yourself with leftovers, I would like to note it also makes for a delicious coffee creamer. Enjoy!

White Hot Chocolate 158 Edited White Christmas Hot Chocolate

Malted White Hot Chocolate
  • 1 cup whole milk
  • 1 cup half-and-half
  • 3 ounces white chocolate, chopped
  • ⅛ teaspoon salt
  • ¼ cup malted milk powder
  • 1 teaspoon vanilla bean paste or pure vanilla extract
  1. In a saucepan over medium-low heat, stir together the milk, half-and-half, white chocolate and salt.
  2. Stir occasionally until the white chocolate is melted and the mixture becomes hot to the touch.
  3. Transfer the mixture to a blender, add the malted milk powder and blend for one minute.
  4. Pour the blended mixture into the saucepan and reheat over low heat until just hot. Do not boil!
  5. Remove from heat and stir in the vanilla bean paste or vanilla extract.
  6. Enjoy immediately.