Pumpkin White Chocolate Chip Cookies
User Reviews
4.8
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Chill Time
3 hrs
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Total Time
3 hrs 24 mins
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Servings
16
-
Calories
238 kcal
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Course
Baked Goods
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Cuisine
American
Pumpkin White Chocolate Chip Cookies
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Soft, chewy, loads of white chocolate, and so much pumpkin flavor!! A pinch of salt balances the sweet white chocolate for a salty-and-sweet treat!!
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Ingredients
- ½ cup unsalted butter softened
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- ½ cup pumpkin puree (use the remainder in these recipes
- 2 tablespoons mild or medium-flavored molasses not blackstrap, too intense
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice a mixture of cinnamon, allspice, cloves, and nutmeg if you don’t have pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon salt or to taste
- 10 ounces white chocolate chips
- flaked salt fleur de sel, kosher salt, etc., for sprinkling and to taste
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric mixer), add the butter, sugars, and beat on medium-high speed until creamed and well combined, about 4 minutes.
- Stop, scrape down the sides of the bowl, and add the egg, pumpkin, molasses, vanilla, and beat on medium-high speed until well combined, about 2 minutes. The batter will look a little ‘grainy’ and almost as if it’s separated, this is okay.
- Stop, scrape down the sides of the bowl, and add the flour, pumpkin pie spice, baking soda, salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the white chocolate chips, and beat on low speed until just combined, about 30 seconds.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 16 equal-sized mounds of dough. The dough is very soft and I find it easiest to use a cookie scoop.
- Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Tip – Strategically place a few white chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
- After chilling, flatten each mound quite a bit, about half the original height if you used a cookie scoop. You don’t want these to be domed or they’ll puff up too much while baking.
- Evenly sprinkle each mound of dough with flaked salt, to taste.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for about 14 minutes or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don’t overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
- Storage: Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- Adapted from Soft and Chewy Pumpkin Chocolate Chip Cookies.
Nutrition Information
Show Details
Serving
1
Calories
238kcal
(12%)
Carbohydrates
30g
(10%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
Cholesterol
31mg
(10%)
Sodium
133mg
(6%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 238kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 31mg | 10% |
| Sodium | 133mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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