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Pumpkin White Chocolate Chip Cookies

November 8, 2011

After making white chocolate pumpkin cups for Halloween, I had to think of a way to use up the rest of my pumpkin puree, so I made pumpkin chocolate chip cookies.

I knew I didn’t want cakey cookies that resembled muffin tops, but a crispy, chewy, flatter cookie. You know, like a normal chocolate chip cookie or something. Anyway, this first attempt did not result in the chewiest of cookies. But not the cakiest of cookies either. I ended up with something in between and rather delicious and addicting in texture. So weird. But so good. Biting into one of these little cookies is almost like biting into a scone or a biscuit. They are kind of bread-like, crumbly, and buttery. Definitely not like eating a muffin top. And the creamy white chocolate bits add an element of delightful surprise. I might be okay with this happy, pumpkin-y accident.


  • 2 cups all purpose flour
  • 1 cups of rolled oats, ground up in a food processor (or oat flour)
  • 1 cup of brown sugar
  • 1/2 cup of sugar
  • 1 stick unsalted butter, room temperature
  • 1 egg
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ginger
  • 8 oz. pumpkin puree
  • 1 tsp vanilla
  • 1 tsp maple extract
  • 1 cup white chocolate chips (I like Ghirardelli’s)
mixing bowls
electric mixer
measuring cups and measuring spoons
parchment paper or wax paper
cookie sheets
cookie drying rack
Preheat oven to 350 degrees.

  1. In a small mixing bowl, combine flour, ground oat, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  2. In larger mixing bowl, beat the butter with the brown and white sugars on low speed until thoroughly blended. You may want to add in an extra half stick of butter if you want a chewier, less cakey cookie. The butter is what allows the cookie dough to spread and flatten when baking.
  3. Take your pumpkin puree and strain through a sieve to get all the extra moisture and water out. Press down in the sieve with the bottom of a spoon to get out every last drop. It will resemble pumpkin butter now.
  4. Add in the pumpkin, egg, and maple extract, and vanilla. Then add in the flour mixture just until the flour disappears.  The dough will be very thick and resemble regular cookie dough that you eat with a spoon. Fold in the chocolate chips.
  5. Drop by rounded tablespoonfuls onto parchment-lined cookie sheets. I like to roll mine into little round balls to get a consistent look in my cookies.
       6. Put cookie sheet into the middle rack of the oven and bake for 12-15 minutes at 350 degrees or until browned.
       7. Let cool on a cookie rack before enjoying. Yum!
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