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Pumpkin White Chocolate Cookies


"Soft, chewy, extremely pumpkin-y! For the intense pumpkin lover, these cookies will not disappoint."
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35 m servings 103 cals
Original recipe yields 60 servings (5 dozen cookies)

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix flour, sugar, pumpkin puree, oil, eggs, baking powder, baking soda, cinnamon, vanilla extract, cloves, nutmeg, and orange peel together in a bowl until dough is evenly mixed and sticky; fold in white chocolate chips. Drop dough, about 2 tablespoons per cookie, onto a baking sheet about 2 inches apart.
  3. Bake in the preheated oven until lightly browned, 12 to 15 minutes.

Nutrition Facts

Per Serving: 103 calories; 3.3 g fat; 17.2 g carbohydrates; 1.5 g protein; 7 mg cholesterol; 72 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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Theses cookies were amazingly soft, my kids loved them as well as my co-workers. However the one time I made them I had to add about another cup of flour because the first batch I made came out...

The texture of these cookies is absolutely amazing! Cakey, soft- absolutely delightful! I really didn't think it was flavorful enough, though, even after doubling the cinnamon and vanilla and ...

The texture was great for these cookies. The others are right about it being bland and very sticky. I used shortening to grease my cookie pans and it kept them from sticking. I used baked pie pu...

Rather bland, with a cloying sweetness from the white chips. The first batch stuck badly to the pan, even though I used a non-stick pan. Very disappointing.