Recipe by Squeaki
"Soft, chewy, extremely pumpkin-y! For the intense pumpkin lover, these cookies will not disappoint."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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!
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.
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.
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
Rated, reviewed, and ready to satisfy your sweet cravings.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make an amazing cookie with nuts and white chocolate.
Here’s a cookie for the pumpkin pie and chocolate lovers!
See how to make spicy, frosted pumpkin cookies.