Pumpkin White Chocolate Cookies Recipe - Allrecipes.com
Pumpkin White Chocolate Cookies Recipe
  • READY IN 35 mins

Pumpkin White Chocolate Cookies

Recipe by  

"Soft, chewy, extremely pumpkin-y! For the intense pumpkin lover, these cookies will not disappoint."

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Ingredients Edit and Save

Original recipe makes 5 dozen cookies Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix flour, sugar, pumpkin puree, oil, eggs, baking powder, baking soda, cinnamon, vanilla extract, cloves, nutmeg, and orange peel together in a bowl until dough is evenly mixed and sticky; fold in white chocolate chips. Drop dough, about 2 tablespoons per cookie, onto a baking sheet about 2 inches apart.
  3. Bake in the preheated oven until lightly browned, 12 to 15 minutes.
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Reviews More Reviews

Oct 15, 2013

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!

 
Oct 22, 2014

The texture was great for these cookies. The others are right about it being bland and very sticky. I used shortening to grease my cookie pans and it kept them from sticking. I used baked pie pumpkin instead of pumpkin puree (the pumpkin flavor was still there). I also tinkered with the spices. I doubled the cinnamon and nutmeg, and added 1/2 a teaspoon of ground ginger. I substituted the vanilla extract for cinnamon extract. I did not use any dried orange peel. It turned out great it was a big hit with my family and co-workers.

 

5 Ratings

Oct 28, 2014

Rather bland, with a cloying sweetness from the white chips. The first batch stuck badly to the pan, even though I used a non-stick pan. Very disappointing.

 
Oct 17, 2013

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.

 

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Nutrition

  • Calories
  • 103 kcal
  • 5%
  • Carbohydrates
  • 17.2 g
  • 6%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 3.3 g
  • 5%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 72 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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