Pumpkin White Chocolate Chip CookiesHere’s what you bake when you have a bit of pumpkin purée in the fridge and some white chocolate in your pantry: the “Pumpkin White Chocolate Chip Cookies,” from Closet Cooking. An easy decision, really, because the rest is just butter and sugar and flour and spices. Easy, right?

My stand mixer did all the work, creaming the butter and sugars, and mixing the dough. I hand-rolled 30 cookie balls and baked until “lightly golden brown around the edges,” which was 12/13 minutes.

Complete victory in the soft cakey cookies, with creamy chunks of white chocolate. Win with this.

PREP TIME: quick assembly, bake for 13 minutes
TASTE: soft cakey cookie with creamy white chocolate

Next time, I want to get even crazier with lots more butter. I’ll make the “Coffee Blondies,” from the December 2017/January 2018 issue of Fine Cooking. Come back to my site next week, to witness the wildness.