These (girlfriend-approved) white chocolate chip cookies made with a pumpkin puree dough are an ideal treat for autumn celebrations and festive season snacking.
I don’t think I’ve seen my girlfriend quite so excited about me coming up with a recipe as she was when the first round of cookies were baking and filling our house with such a yummy aroma. They will be baked again!
With pumpkin puree and an egg in the mix they stay super moist.
When I make my next batch I might add some pecans or mix in some maple syrup (it’s a sugar-free/honey-rich recipe)
Also I should point out that I used Guittard Choc-Au-Lait vanilla milk baking chips – which are super delicious on their own and very vanilla-y. If using another white chocolate chip it might be a good idea to add vanilla or vanilla extract to the recipe.
WHITE CHOCOLATE CHIP PUMPKIN COOKIES Yum
Ingredients (for up to 3 dozen cookies)
- 450g (1 can) of Libby’s Pumpkin Pie Puree;
- 250g unsalted butter (melted for chewier results);
- 200g flour;
- 1/2 teaspoon bicarbonate of soda;
- 1 egg;
- 1 tablespoon of table salt;
- 100ml of honey;
- 180g Guittard Choc-Au-Lait vanilla milk baking chips;
- Ground nutmeg to taste (maybe a pinch to a teaspoon);
- Ground cinnamon to taste (maybe a pinch to a teaspoon);
- Preheat oven to 200 C;
- Melt butter in a pot or at least make sure it’s softened to room temperature;
- Mix all the ingredients except the chips in medium sized bowl;
- Fold in the chips;
- Drop the dough with a tablespoon onto a greased cookie sheet or baking tray;
- Bake for roughly 40 minutes checking every 10 minutes or so;
- Let cool before serving.
These might be nice served with a scoop of vanilla ice cream or dipped into a hot chai or coffee.
Read more tikichris recipes.