Chewy White Chocolate Pumpkin Cookies

Chewy White Chocolate Pumpkin Cookies | chocolateandcarrots.com

I’m still learning the light in our new house. It always seems to take that extra few photo shoots to nail it. I think these turned out pretty good, though. I shot these by our back door when the sunshine was still shining through and used a diffuser to tone down the harsh lighting. But, I don’t think it’d be too hard to mess up photos of these cookies. They’re mouthwatering as it is!

Chewy White Chocolate Pumpkin Cookies | chocolateandcarrots.com

I’m so thankful to have found Yammie’s Noshery’s recipe. I adapted it to make it a little healthier…you know how it goes. Then, with my crazy pregnancy taste right now, I can only bare white chocolate. So strange because outside of pregnancy, I’m really not that big of a white chocolate fan.

Of course, you can definitely substitute any chocolate chips in for the white chocolate and it’d be delicious!

Chewy White Chocolate Pumpkin Cookies | chocolateandcarrots.com

These cookies are so moist and chewy. Something I’ve never had the pleasure of enjoying with a pumpkin cookie before. Absolutely delicious! And you can’t even tell they’re 100% whole wheat!

Chewy White Chocolate Pumpkin Cookies | chocolateandcarrots.com

Since we just moved into the neighborhood, we passed them around to our new neighbors while we made our first introductions. Yeah, I know it’s supposed to be the other way around, but I’m a baker. I can’t show up on someone’s doorstep empty handed! I’ve got to share the baked love.

I’m pretty sure they were a hit! And you should make them. 🙂

Chewy White Chocolate Pumpkin Cookies | chocolateandcarrots.com

Chewy White Chocolate Pumpkin Cookies

adapted from Yammie’s Noshery

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 1 cup packed brown sugar
  • 1 tablespoon vanilla extract
  • 5 tablespoons pumpkin purée
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups white whole wheat flour
  • 1 cup white chocolate chips

How-To

  1. Preheat the oven to 350°F. Line baking sheets with parchment paper.
  2. With a spoon, stir the butter and brown sugar together until combined. Stir in the vanilla and pumpkin purée.
  3. In a separate bowl, combine the baking soda, salt, cinnamon, ginger and flour. Stir the dry ingredients into the wet ingredients. Stir in the chocolate chips.
  4. Scoop 2 tablespoon round balls of cookie dough onto the prepared baking sheets 2 inches apart. (Optional: Push a few chocolate chips on top of the balls for added impact.) Bake for 17-25 minutes or until light golden brown on the edges and puffed.
  5. Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a cooling rack to cool completely.

Servings: 10-12 large cookies

Related posts:

10 comments

  1. I was thinking about making pumpkin cookies this weekend and these look soo delicious!! All the pumpkin cookies I have made are more cake like, still good, but these!! Must try!

Leave a Reply

Your email address will not be published. Required fields are marked *