White And Dark Chocolate Chip Pepita Pumpkin Cookie Ramekins Food
PUMPKIN WHITE CHOCOLATE CHIP COOKIES
Adapted from King Arthur Flour. I love this recipe because the pumpkin flavor shines through. Feel free to substitute regular chocolate chips or raisins. And if you don't have pumpkin pie spice, just use your favorite combination of ginger, cloves, allspice and nutmeg.
Provided by fionamaggie
Categories Drop Cookies
Time 28m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375.
- Whisk together dry ingredients, set aside.
- Cream butter and sugars, add eggs one at a time until combined, then vanilla and pumpkin.
- Mix in dry ingredients in 2 additions, then fold in chips and walnuts.
- Bake on greased (or parchment-lined) cookie sheet for 18 minutes, rotating pans front to back and top to bottom halfway through.
Nutrition Facts : Calories 123.4, Fat 7.8, SaturatedFat 3.9, Cholesterol 19, Sodium 77, Carbohydrate 13.2, Fiber 0.8, Sugar 7.3, Protein 1.7
CHOCOLATE CHOCOLATE WHITE CHOCOLATE CHIP COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 30m
Yield 30 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Using a mixer, cream the butter and sugar until fluffy, scraping the sides once. Add the eggs, one at a time, mixing after each addition. Mix in the vanilla.
- Sift together the flour, cocoa, baking soda and salt, and then add in batches to the mixer, mixing until just combined after each addition. Gently blend in the white chocolate and chocolate chips.
- Using a cookie scoop, add 1 tablespoon portions to a baking sheet. Bake until the cookies are done but still soft and chewy, about 8 minutes.
- Let cool on a baking rack. Yummy!
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PUMPKIN SNICKERDOODLES RECIPE - SALLY'S BAKING ADDICTION
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5/5 (36)Category Cookies
- Melt the butter in the microwave. In a medium bowl, whisk the melted butter, brown sugar, and 1/2 cup granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
- In a large bowl, toss together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in white chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed in the dough. Cover the dough and chill for 30 minutes or up to 3 days. Chilling the dough is imperative for this recipe.
- Take the dough out of the refrigerator. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Roll the dough into balls, about 1.5 Tablespoons of dough each. Mix together the remaining 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. The photo above shows what the cookie dough balls should look like before baking.
PUMPKIN COOKIES WITH WHITE CHOCOLATE CHIPS - BETTER HOMES
From bhg.com
Servings 60Total Time 37 minsCholesterol 15mg 5%Calories 111 per serving
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper; set aside. In a medium bowl the first five ingredients (through salt).
- In a large mixing bowl beat butter with a mixer on medium to high 30 seconds. Add granulated sugar and brown sugar. Beat until combined, scraping bowl occasionally. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture and the baking pieces.
- Drop dough in 2-Tbsp. mounds 2 inches apart onto the prepared baking sheets. Bake 10 to 12 minutes or until edges are light brown. Cool on baking sheets 2 minutes. Transfer to a wire rack and let cool.
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