Amazingpumpkinwhitechocolatechipcookies Recipes

Steps:

• Preheat oven to 300 degrees.
• Cream butter and sugar together until light and fluffy.
• Beat in egg, pumpkin and vanilla(mixture will look slightly curdled).
• Mix and sift flour, baking powder, baking soda, salt, and nutmeg, and cinnamon.
• Add to creamed mixture and mix well.
• Add chocolate chips and mix thoroughly.
• Using a large ice cream scoop, scoop cookies onto ungreased baking sheet (do not crowd cookie dough, since it will spread).
• Bake at 300 degrees around 22 to 24 minutes.
• Remove from oven, let sit on cookie sheet for a minute or so, then place cookies on racks to cool.

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.

Steps:

• In a small bowl, whisk together the flour, pumpkin pie spice and baking soda.
• In a medium bowl, with an electric mixer, cream butter and sugar. Beat in pumpkin pie puree. Beat in the eggs and vanilla. Beat in the flour mixture until just combined. Stir in the white chocolate and pecans.
• Drop dough by rounded tablespoon 2 inches apart on an ungreased cookie sheet. Bake at 300 degrees F (150 degrees C) for 20-22 minutes until just set.

Steps:

• Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
• Add vanilla, chocolate chips and nuts.
• Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
• Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.

Steps:

• No need to preheat the oven yet, this dough needs to chill.
• Place the flours, spices, salt, baking soda and baking powder into a large bowl and stir briefly until combined. Add in the chocolate chips and toss until they're coated with flour. Leave to one side.
• Place the butter and sugars into a large bowl, or the bowl of your stand mixer and beat until light and smooth, about 2 mins on med-high speed.
• Add in the egg and vanilla extract and mix until well combined, scraping sides as necessary.
• Add in the pumpkin and mix until well combined, mixture may look a bit split, this is fine.
• Add in the flour and chocolate mix and mix on low until a dough forms, about 30 seconds.
• Tip the dough into a medium sized bowl and cover with cling film. Place in the fridge for at least 6 hours, overnight if possible.
• Once chilled, preheat the oven to 350F and line 2-3 baking trays.
• Using a 1.5tbsp cookie scoop place dough balls 2 inches apart and press each ball ever so slightly, so they don't roll off.
• Place in the oven for 9-11 minutes, until risen, puffy, slightly golden around the edges, but still soft in the middle.
• Leave to cool on the pans for at least 30 mins before transferring to a wire rack to cool completely.
• Cookies will keep in an airtight container, at room temperature, for 5 days.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, vanilla and pumpkin. Combine dry ingredients; gradually add to the creamed mixture and mix well. Stir in chips and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until firm, 12-14 minutes. Remove to wire racks to cool., For frosting, combine brown sugar and butter in a small saucepan. Bring to a boil; cook over medium heat for 1 minute or until slightly thickened. Cool for 10 minutes. Add milk; beat until smooth. Beat in enough confectioners' sugar to reach desired consistency. Spread over cooled cookies.

Steps:

• Preheat oven to 350°. Cream butter and sugars until light and fluffy. Beat in egg and vanilla. Beat in pumpkin. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into creamed mixture. Stir in oats and chocolate chips. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 10-12 minutes. Remove from pans to wire racks to cool.

Steps:

• Preheat oven to 375°F Grease cookie sheets.
• Beat butter and granulated sugar in large bowl until light and fluffy. Add pumpkin and eggs; beat until smooth. Add flour, pumpkin pie spice, baking powder and baking soda; beat until just well blended. Stir in white chocolate chips.
• Drop dough by teaspoonfuls about 2 inches apart onto prepared cookie sheets. Bake about 16 minutes or until set and bottoms are slightly brown. Cool 1 minute on cookie sheets. Remove to wire rack to cool.
• Frosting: Combine cream cheese frosting and brown sugar in a small bowl.
• Spread frosting on warm cookies.

Steps:

• Mix sugar, pumpkin, oil and egg.
• Add vanilla.
• Mix dry ingredients and then add to pumpkin mixture. I usually cheat and just add directly to pumpkin mixture.
• Add chocolate chips and mix.
• Spoon onto pans, cook at 375 for 10-12 minutes. Makes 30 cookies.