How to Make White Chocolate Cherry Pumpkin Cookies

by Nikki Lyon

It's Fall y'all!!! Time for everything pumpkin! And the good news is these cookies get better as the days go by!

Instructions

Step 1

First, melt two sticks of butter. Let this brown up..takes a few minutes but worth the wait!

Step 2

While the butter is browning, chop up about a cup of dried cherries. You could use raisons (gag) or cranberries, but I prefer the cherries.

Step 3

In a separate bowl, combine your dry ingredients: 2 cup+1 TB flour, 1 tsp pumpkin pie spice, 1 tsp baking soda and about 2 tsp of cinnamon. Pinch of salt

Step 4

Next add 1 1/2 c oats

Step 5

This is when I add my dried fruit, toss to coat

Step 6

Next add a bag of white chocolate chips. Also, toss to coat

Step 7

Once your dry ingredients are done, and your butter is browned up, add to the butter: 1/4 c dark molasses

Step 8

One egg yolk

Step 9

3/4 cup brown sugar and 1/2 cup white sugar and 2 tsp vanilla

Step 10

Lastly, 3/4 cup pumpkin

Step 11

Pour the butter pumpkin mixture into your dry ingredients and w a spoon until incorporated

Step 12

Small scooper, scoop out your cookies

Step 13

Bake 350° for about 7-10 minutes. These are dark in color bc of the browned butter and molasses, so they may look too brown but they aren't

Step 14

I glaze mine with a brown sugar icing (from my pull apart cinnamon roll loaf snapguide) but these are wonderful either way. Icing or no icing ..but you should totally do the icing!

Step 15

Fluffy marshmallow cream cream cheese frosting is good too :)

Step 16

Enjoy! Happy fall y'all x