White Chocolate Pumpkin Spice Cookies

• 1 cup All-purpose Flour
• 1 cup Whole Wheat Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1 teaspoon Pumpkin Pie Spice
• 1 teaspoon Cinnamon
• 1 teaspoon Nutmeg
• 4 Tablespoons Unsalted Butter
• 1 cup Brown Sugar, Packed
• 2 whole Eggs
• 1/2 cups Canned Pumpkin
• 1/4 cups Molasses
• 1 teaspoon Vanilla Extract
• 6 ounces, fluid White Chocolate, Chopped
• 1 Tablespoon Granulated Sugar For Sprinkling

1. Preheat oven to 350 F and line 2 baking sheets with parchment paper.
2. Whisk together flours, baking soda, salt, and spices in a large bowl. Set aside.
3. In a separate large bowl, cream together butter and brown sugar using a mixer on medium speed. Add eggs, followed by the pumpkin, molasses, and vanilla extract mixing after each addition.
4. Slowly add the dry ingredients, stirring the batter until just combined. Beat on low for a minute or until smooth and gooey but do not over mix!
5. Fold in white chocolate and use a rubber spatula to combine.
6. Spoon batter in 2 tablespoons to 1/4 cup-sized scoops onto the prepared baking sheets. When done sprinkle the tops with the remaining tablespoon of sugar.
7. Bake for 11-13 minutes or until firm. Remove baking sheets from the oven and let cookies cool on the baking sheet for 5 minutes, then transfer to wire rack.

allpurpose, whole wheat flour, baking soda, salt, pie spice, cinnamon, nutmeg, butter, brown sugar, eggs, pumpkin, ubc, vanilla, fluid white chocolate, sugar

Taken from tastykitchen.com/recipes/desserts/white-chocolate-pumpkin-spice-cookies-2/ (may not work)