Recipe by Squeaki
"Soft, chewy, extremely pumpkin-y! For the intense pumpkin lover, these cookies will not disappoint."
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3 1/2 cups
2 1/4 cups
1 1/2 teaspoons
1 1/2 teaspoons
dried orange peel
white chocolate chips
The texture of these cookies is absolutely amazing! Cakey, soft- absolutely delightful! I really didn't think it was flavorful enough, though, even after doubling the cinnamon and vanilla and using a heaping 1/4 tsp of cloves. I would definitely at least double all seasonings if making again, and sub half of the sugar with brown sugar. I also found that 2 Tbsp made way too large a cookie, I was much more pleased with them when made with 1 Tbsp of cookie dough. And maybe sub cinnamon chips for the white chocolate? The recipe doesn't say to, but I would also grease the pan, these guys like to stick if you don't. But again- AWESOME texture! This one shouldn't take much work to bring it up to 5 stars!
Rather bland, with a cloying sweetness from the white chips. Recipe should say to use cooking spray, as the first batch stuck badly to the pan, even though I used a non-stick pan. Very disappointing.
Theses cookies were amazingly soft, my kids loved them as well as my co-workers. However the one time I made them I had to add about another cup of flour because the first batch I made came out as flat square cookies, added more flour problem fixed. The next time I made them I didn't add any extra flour but made them into small cupcakes. All times I added a lot more of the spices and a teaspoon of salt.
Over all though the taste was good and they were moist and soft, just needed a bit of tweaking.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin White Chocolate Cookies
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories from Fat: 30
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