Pumpkin White Chocolate Chip Cookies (Bookmarked Recipes)

Well, it’s that time of year again. Time for our beer pong league to start up. Every season, I make all sorts of yummy treats for my fellow beer pong-ers to taste. They always go over well. For the kick-off to the season, I wanted to make some cookies. I think cookies go better with beer than cupcakes because you can eat a cookie easily with one hand while holding a beer in the other. So I plan to have hubby pick a cookie recipe every week for me to bake for beer pong. Since the temperature outside is dropping, I’ve been in the mood for pumpkin. So I chose this week instead of hubby. I’m submitting these to the weekly blogging event: Bookmarked Recipes.

These cookies are very good. I love cakey cookies and these fit the bill. The batter alone is very good – hubby was mad I washed the beater without letting him lick it. The batter does separate after the pumpkin goes in, but it comes back together as you add the flour mixture. I multiplied the recipe by 1.75 since the can of pumpkin had 1 3/4 cup of pumpkin in it. This yielded 2 cookies short of 7 dozen (or 82) cookies for me.


Mine poofed up and were VERY cakey. Amber’s didn’t look as cakey. Does anyone know why that is? I did refrigerate my dough for about 20 minutes before the first batch went it. All my ingredients were at room temperature and I did use my stand mixer for the batter. I also sifted the dry ingredients together.

Pumpkin White Chocolate Chip cookies – from Amber’s Delectable Delightsmakes ~3.5 dozen
2 1/2 cup ap flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
pinch nutmeg
1/2 cup butter, room temperature
1 cup white sugar
1/2 cup brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
1 cup pumpkin puree
1 cup chocolate chips or raisins – I used white chocolate chips
1/2 – 1 cup pecans or walnuts (optional) – I omitted


Preheat oven 350F. Line two baking sheets with parchment. Whisk together flour, leavening, salt and spices.

In a large bowl, cream the butter with the sugars. Beat in egg, then vanilla, then pumpkin. Add flour mixture and stir until just incorporated. Stir in chocolate chips and pecans, if using.

Drop by tablespoons and bake for 12-14 minutes at 350F. Bake them until theyโ€™re lightly browned at the edges, but not dark.

Remove to a wire rack to cool.

Nutritional Information: (please double check with your ingredients and serving sizes – I use this recipe calculator)
1 cookie: 60.5 Calories, 2.1 g Fat, 10.3 mg Cholesterol, 70.1 mg Sodium, 65.5 mg Potassium, 9.8 g Carbs, 0.9 g Dietary Fiber, 6.3 g Sugar, 0.8 g Protein WW POINTS = 1

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12 Responses to “Blueberry White Chocolate Cookies”

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    1
    Jocelyn (Grandbaby Cakes) — July 26, 2013 at 8:10 am

    Those are some very lovely cookies! I want these for breakfast! They have blueberries right?

    • beantownbaker — July 26th, 2013 @ 9:44 am

      I could totally justify eating them for breakfast. They have oats too!

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    2
    Cate @ Chez CateyLou — July 29, 2013 at 12:49 pm

    I love using fresh berries in cakes and breads – I don’t know why I have never tried them in a cookie! Yours look delicious, thanks for the inspiration!

    • beantownbaker — July 30th, 2013 @ 5:48 pm

      Any time! It’s rare to see fresh fruit in cookies.

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    3
    Tammela — July 30, 2013 at 8:42 pm

    I never would have though of putting fresh blueberries into cookies…I gravitate toward scones/muffins/cake, but these just may have convinced me to try cookies!

    • beantownbaker — July 30th, 2013 @ 8:43 pm

      I know – you just never see them in cookies. Definitely give these a shot.

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    4
    Nutmeg Nanny — July 30, 2013 at 9:30 pm

    Oh goodness, these cookies look incredible ๐Ÿ™‚ I love blueberries!

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    5
    Laura — August 3, 2013 at 12:01 am

    LOVE the idea of fresh blueberries in a cookie like this. Have any tipes to keep from smashing the blueberries when adding them? ๐Ÿ™‚ Pinning now!

    • beantownbaker — August 4th, 2013 @ 6:44 pm

      Thanks for pinning this ๐Ÿ™‚ Just be careful when you stir the berries in. They shouldn’t smash unless you’re really heavy handed.

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    Helena — August 15, 2013 at 1:51 pm

    Had to comment on these, I made some earlier in the week as I had some fresh blueberries to use up – they were so easy and quick to make and delicious. Definitely worth a go.

    • beantownbaker — August 16th, 2013 @ 8:19 am

      So glad you made them and enjoyed them. I love an easy cookie recipe!

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    Lynna — August 20, 2013 at 8:31 pm

    These cookies look fabulous! I can`t wait to get my hands on some blueberries and trying this out!

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