Pumpkin- White Chocolate Chunk Cookies
Pumpkin- White Chocolate Chunk Cookies takes around 38 minutes from beginning to end. One portion of this dish contains approximately 2g of protein, 8g of fat, and a total of 163 calories. This recipe serves 36 and costs 34 cents per serving. It works well as a hor d'oeuvre. This recipe from Recipe Girl has 275 fans. Head to the store and pick up flour, granulated sugar, old fashioned rolled oats, and a few other things to make it today. With a spoonacular score of 17%, this dish is not so outstanding. Try White Chocolate Chunk Cookies, White Chocolate Chunk Cookies, and Pumpkin White Chocolate Chunk And Candied Ginger Blondies for similar recipes.
Servings: 36
Preparation duration: 25 minutes
Cooking duration: 13 minutes
Ingredients:
1 teaspoon baking soda
1 cup butterscotch chips
2/3 cup canned pumpkin puree
1 large egg
2 cups all-purpose flour
2/3 cup granulated white sugar
2/3 cup packed light brown sugar
1 1/4 cups old-fashioned rolled oats
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup chopped walnuts or pecans
1 cup chopped white chocolate (or use chips)
Equipment:
baking sheet
oven
food processor
bowl
ice cream scoop
wire rack
Cooking instruction summary:
1. Preheat oven to 350°F. Line two baking sheets with parchment.2. Put flour and baking soda in bowl of a food processor fitted with a metal blade. Pulse to distribute the baking soda evenly. Add the butterscotch chips and process until the chips are ground, with some slightly larger bits remaining. Turn the flour and butterscotch chips out into a large bowl.3. In a separate large bowl, cream the butter, granulated sugar and brown sugar together for 2 - 3 minutes, scraping down the bowl from time to time, until fluffy. Add the egg and pumpkin puree and stir to combine.4. Pour the wet mixture into the flour mixture and stir to combine. Add oats, white chocolate chunks and nuts and stir until ingredients are combined and no flour is visible. Cover the bowl and refrigerate for at least 10 minutes or overnight.5. Use a 1/4 cup measure or ice cream scoop to drop the cookie dough onto the prepared sheets, leaving 2 inches between cookies.6. Bake cookies on center rack for 13 to 15 minutes, rotating the cookie sheets halfway through for even baking, until they're light golden brown and no longer doughy looking. Cool cookies on cookie sheets for 10 to 15 minutes before transferring them to a wire rack or clean surface to cool completely.
Step by step:
1. Preheat oven to 350°F. Line two baking sheets with parchment.
2. Put flour and baking soda in bowl of a food processor fitted with a metal blade. Pulse to distribute the baking soda evenly.
3. Add the butterscotch chips and process until the chips are ground, with some slightly larger bits remaining. Turn the flour and butterscotch chips out into a large bowl.
4. In a separate large bowl, cream the butter, granulated sugar and brown sugar together for 2 - 3 minutes, scraping down the bowl from time to time, until fluffy.
5. Add the egg and pumpkin puree and stir to combine.
6. Pour the wet mixture into the flour mixture and stir to combine.
7. Add oats, white chocolate chunks and nuts and stir until ingredients are combined and no flour is visible. Cover the bowl and refrigerate for at least 10 minutes or overnight.
8. Use a 1/4 cup measure or ice cream scoop to drop the cookie dough onto the prepared sheets, leaving 2 inches between cookies.
9. Bake cookies on center rack for 13 to 15 minutes, rotating the cookie sheets halfway through for even baking, until they're light golden brown and no longer doughy looking. Cool cookies on cookie sheets for 10 to 15 minutes before transferring them to a wire rack or clean surface to cool completely.
Nutrition Information:
