Soft, chewy, extremely pumpkin-y! For the intense pumpkin lover, these cookies will not disappoint.

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
60
Yield:
5 dozen cookies
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • Bake in the preheated oven until lightly browned, 12 to 15 minutes.

Nutrition Facts

103 calories; protein 1.5g 3% DV; carbohydrates 17.2g 6% DV; fat 3.3g 5% DV; cholesterol 7.5mg 3% DV; sodium 72.2mg 3% DV. Full Nutrition
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Reviews (4)

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Most helpful critical review

Rating: 3 stars
10/17/2013
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 as flat square cookies added more flour problem fixed. The next time I made them I didn't add any extra flour but made them into small cupcakes. All times I added a lot more of the spices and a teaspoon of salt. Over all though the taste was good and they were moist and soft just needed a bit of tweaking. Read More
(2)
7 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
10/17/2013
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 as flat square cookies added more flour problem fixed. The next time I made them I didn't add any extra flour but made them into small cupcakes. All times I added a lot more of the spices and a teaspoon of salt. Over all though the taste was good and they were moist and soft just needed a bit of tweaking. Read More
(2)
Rating: 3 stars
10/15/2013
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 using a heaping 1/4 tsp of cloves. I would definitely at least double all seasonings if making again and sub half of the sugar with brown sugar. I also found that 2 Tbsp made way too large a cookie I was much more pleased with them when made with 1 Tbsp of cookie dough. And maybe sub cinnamon chips for the white chocolate? The recipe doesn't say to but I would also grease the pan these guys like to stick if you don't. But again- AWESOME texture! This one shouldn't take much work to bring it up to 5 stars! Read More
(1)
Rating: 3 stars
10/22/2014
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 pumpkin instead of pumpkin puree (the pumpkin flavor was still there). I also tinkered with the spices. I doubled the cinnamon and nutmeg and added 1/2 a teaspoon of ground ginger. I substituted the vanilla extract for cinnamon extract. I did not use any dried orange peel. It turned out great it was a big hit with my family and co-workers. Read More
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Rating: 2 stars
10/28/2014
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. Read More
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