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 Delights – makes ~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 they’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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I love freezing dough but somehow most ends up in my tummy unbaked when I do that 🙂
What a great gift! I’m thinking that would be wonderful for all sorts of occasions. Thanks for the idea!
These are adorable and I love that idea! Two questions, though: 1) Were these as good as the cookies from the other recipes? and 2) When you freeze them, do you bake right from frozen?
Great questions Carly – As far as comparing them to the other cookies. I enjoyed the chocolate M&M cookies the best, but they were REALLY chocolatey. The other non-chocolate M&M cookies were a bit more chewy and they had nuts in them, so they had a different vibe. This recipe was more of a classic M&M cookie for sure.
As far as baking from frozen, you can def just go straight from freezer to oven. Bake them ~13 minutes instead of ~11 and take them out when they look done.
these were delicious!
they look so cute all frozen up 🙂
I love the pink and red M&Ms. Thanks for the idea of freezing the cookie dough.
I was going to ask you the same thing as Carly, well the first question. These cookies are cute. Your freezing method reminded me that I have a bunch of sugar cookies still in the freezer! Do you know how long cookies can stay in the freezer?
I don’t know how long they will last in the freezer. I have a tendency to forget about things in my freezer… I’d guess a couple months? Anyone have ideas?
What festive little cookies 🙂 I love them! I also like the fact that you froze them. I bet they were delicious. Make sure to enter the All Through the Year Cheer event for Valentine’s Day 🙂
I think that sounds like a great way to spend valentine’s day. It can be intimidating the way it’s so hyped up. The cookies look very festive, love ’em!
We don’t do “valentine’s day” either since my MIL was born on the 14th and daughter’s birthday is the 15th – besides, its more important to say you love someone everyday, not just one day out of the year. Love the idea about freezing the cookie dough in preshaped form and giving that away. Wonderful idea!
I am looking for cookies that travel well for my soldier adopted through Soldier’s Angels and these look like a winner!!
Mmm, these were so tasty! Happy Valentine’s Day!
These are just too cute!! I love M&M cookies too!!
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Just had to add my two cents on the idea of giving cookie dough frozen and ready to be baked – genius! For some reason, I’ve never thought of that, even though I’ve given cookies frozen to people to be defrosted when they’re ready to eat. I love the dough idea!
YUM-these look absolutely delicious! I love the pink and red M&Ms!