White Chocolate Chunk Pumpkin Cookies

Pumpkin cookies are easily in the list of my top 5 favorite cookies of all time.  They are also the perfect treat to make for friends and family this time of year to show someone just how thankful you are for them!  I've tried out many pumpkin cookie recipes over the years trying to find my favorite, and I think this year I've finally done it.  What I love about this recipe is the combination of all purpose flour with equal parts whole wheat flour.  The whole wheat flour adds such a unique and tasty texture to the cookies.  I'm also a huge fan of fall spices like allspice, nutmeg, ginger and cinnamon, and these cookies pack in all of those.  So in my eyes, these cookies are pretty much perfect.  I added white chocolate chunks to the cookies {because they're Brad's favorite}, but the possibilites are endless.  Not into white chocolate?  Try dark chocolate chunks, walnuts, cranberries, or raisins.  They would all be delicious in these cookies.

These cookies freeze and travel well too, so make some today and take them along with you on Thursday wherever you are celebrating Thanksgiving.  Just make sure you let the icing dry completely first, and then pack them between layers of wax paper so that they don't stick together and ruin your beautiful icing job!

White Chocolate Chunk Pumpkin Cookies

1 cup butter, softened

1/2 cup sugar

1/2 cup packed brown sugar

1 egg

1 cup canned pumpkin

1 cup all purpose flour

1 cup whole wheat flour

1-1/2 tsp. ground cinnamon

1 tsp. baking powder

1 tsp. ground ginger

1/2 tsp. salt

1/2 tsp. nutmeg

1/4 tsp. allspice

1 cup white chocolate chips

Icing:

1/4 cup butter, softened

2 cups confectioners' sugar

3 tbsp. milk

Preheat the oven to 350 degrees.

In a large mixing bowl {or mixer}, cream together the butter and sugars until light and fluffy.  Beat in the egg and pumpkin.

In a separate bowl, mix together the all purpose flour, whole wheat flour, cinnamon, baking powder, ginger, salt, nutmeg, and allspice.  Gradually add the dry ingredients into the wet mixture until fully combined.  Gently stir in the white chocolate chunks.

Drop the dough by tablespoonfuls onto baking sheets covered with parchment paper.  Bake for 15-18 minutes or until lightly browned.  Remove to wire racks to cool fully before icing.

In a small mixing bowl, combine the confectioners' sugar, butter and milk.  Mix together until you have removed all the lumps.  Frost the cookies, allow the icing to set completely and store in the refrigerator.