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 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

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6 Responses to “Cara’s Pumpkin Pasta”

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    1
    Cara — October 29, 2009 at 1:41 pm

    So glad you liked it, Jen! And what a pretty picture. I have been trying to think of something to make for your Power of Pink challenge but I just haven’t done much baking lately at all (and for some reason, savory pink ideas are escaping me!)

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    2
    oneordinaryday — October 29, 2009 at 3:02 pm

    I actually haven’t made it yet, but I do have a pumpkin pasta dish bookmarked for the weekend. : ) This one sounds delicious though. I might need a change of plans now!

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    3
    stephchows — October 29, 2009 at 3:35 pm

    Looks delicious! You HAVE to make this at some point! Super easy and so so tasty

    http://stephchows.blogspot.com/2008/04/pumpkin-gnocchi.html

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    4
    nutmegnanny — October 30, 2009 at 10:42 pm

    Mmmmmmm sounds delicious:)

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    5
    bridget {bake at 350} — October 31, 2009 at 12:42 pm

    I haven’t made it, or HEARD of it!!! Oh my goodness, it sounds AMAZING! Next week, this is on my grocery list!

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    SnoWhite — October 31, 2009 at 4:21 pm

    I had to come and see what “pumpkin pasta” was… how tasty looking! I have bookmarked this for future reference!

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