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. 
If Carlos claims this is the best thing you have ever made … I might have to make them tonight!
beantownbaker — February 10th, 2014 @ 9:57 am
Let me know if you do. I was seriously SHOCKED when he said that.
OH. MY. LORD.
Yeah, I can see why these are the best ever!!!! Love Samoas!
I grew up calling them Samoas and didn’t like them when I was selling them, but have since grown to love them. Great twist on a traditional rice krispie treat!
beantownbaker — February 11th, 2014 @ 12:14 pm
I can’t tell if the naming thing is regional or not. I know people who grew up in Indiana like me who call them Samoas. They’ll always be Caramel Delites to me.
they look sooooo good!
Sharing these in my friday link roundup!
Everyone needs to see these!
beantownbaker — February 13th, 2014 @ 8:49 pm
Thanks for sharing them!!
oh jeez. caramel de lites here, too 🙂 these sound killer!
beantownbaker — February 23rd, 2014 @ 12:47 pm
You’re the first person I’ve met who calls them Caramel de Lites too!
I’ve been wondering why they aren’t always called Samoas!
Are the pecans there for the Samoa flavor or just an extra addition?
beantownbaker — March 18th, 2014 @ 8:03 am
They add some texture but you could leave them out if you wanted.
Awesome recipe! Let me provide a little insight to the naming of the cookies (Caramel deLights vs Samoas my wife is a girl scout troop leader). The girl scouts rely on a few bakeries to produce their cookies. Caramel deLights are made by one bakery, while Samoas are made by another.
Just made these – very tasty, but I had a lot of trouble with the caramel layer. It hardened so much, I couldn’t cut the squares. I had to heat them up a bit to cut through the caramel, and then they got rather sticky and did not cut cleanly. Followed directions exactly, not sure what went wrong…
On Sunday nights, my hubby leads a college-age Bible study group and I use the kids/young adults as my guinea pigs for trying new recipes. I made these yesterday and they LOVED them. Thank you for the recipe!
beantownbaker — September 2nd, 2014 @ 6:59 pm
So glad these were a hit for you! This has become my most frequently made and requested recipe that I’ve made.
Explained well.