Pumpkin and White Chocolate cookies

Cookie-monster-dietYes more pumpkins and this is going all…October…long. Get used to it…or find a new blog.

If you do flounce out of here you will miss this recipe for ridiculously indulgent pumpkin and white chocolate cookies so more fool you.

I found this recipe after trying to find something that could use my pumpkin purée, the white chocolate i have in my baking draw and wouldn’t require eggs because I didn’t have any and i wasn’t going out again thank you very much. The added bonus of a recipe with no eggs means that the wrong ‘uns of you can eat all the cookie dough you want without fear of being poisoned. I am an benevolent blogger I know.

The method is a wee bit long winded as it requires chilling for at least 30mins but i managed to make them in an evening after i had made my dinner so they aren’t too taxing. You can play with the chocolate too if you aren’t into the white stuff. I heartily recommend doubling up on these too as they really are fantastic and will last a week in a tin.wpid-imag1136_1.jpg

Tweaked recipe originally from here – feel free to give this one a go, i didn’t chill mine for long enough and mis-read the recipie hence they don’t look too similar but i’m hear to make these mistakes so you don’t have to.

You will need

Ingredients:

  • 115g unsalted butter
  • 50g packed light or dark brown sugar
  • 100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 6 Tablespoons (86g) pumpkin puree 
  • 190g plain flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 90g white chocolate chips or chunks – I took a bar and smashed it in a freezer bag with a rolling pin

Method

Melt your butter in the microwave or gently in a small pan, add your sugars and whisk until smooth and all the lumps are gone.

Pop all the dry ingredients into a large mixing bowl and stir until incorporated.

Add the butter mixture, vanilla and pumpkin to the dry ingredients and mix gently, once everything has been almost incorporated add your chocolate, mix again until evenly distributed. Cover the bowl and pop in the fridge for at least 30mins. You can’t skip this stage your dough will be sloppy as anything. Any longer than an hour you might need to let the dough stand at room temp so you can handle it.

Take out of the fridge and separate the dough, i weight mine to be about 45g each, they could stand to go smaller. Roll into balls and flatten slightly on a tray with grease proof paper. and bake in a preheated oven – about 170c – for 10-11 minutes. They will spread a bit so give them a lot of room and bake in batches wpid-imag1139_1.jpg

Once baked leave them in the tray for 10-15 mins as they will be very soft. Once the structural integrity has improved you can gently, with a fish slice, transfer them to the cooling rack. Leave to cool for a good hour (if you can manage it) then go to town on them.

Side note –

You can freeze the balls and bake from frozen, just add another minute to the cooking time!

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