Are white pumpkins good for baking?

White pumpkins can be used for baking, but they tend to have a milder flavor compared to their orange counterparts. They're a bit more watery, so you'll need to blot the puree well to avoid excess moisture in your dough. Consider using them if you want a subtle pumpkin flavor, but be prepared for a slightly different texture. Orange pumpkins, like sugar pumpkins, are generally preferred for a richer taste.

What's the secret to chewy pumpkin cookies?

Achieving that perfect chewiness in pumpkin cookies relies on a few key steps. First, remove excess moisture by blotting the pumpkin puree before mixing it into the dough. This helps prevent the cookies from becoming cakey. Additionally, chilling the dough for at least 2 hours firms it up, allowing the flavors to meld and producing a chewier texture once baked.

Why are my pumpkin cookies so moist?

Pumpkin naturally contains a lot of moisture, which can lead to overly moist cookies. To combat this, blot the pumpkin puree with a paper towel before incorporating it into the dough. Also, ensure you're not overmixing the batter, as this can trap more air and moisture. Finally, check your oven temperature, as an oven that runs cool might not bake the cookies enough to set them properly.

Can I make these cookies vegan?

Yes, you can make vegan pumpkin white chocolate chip cookies with a few substitutions. Use plant-based butter and vegan white chocolate chips to replace the dairy. Ensure your brown sugar is vegan, as some brands use bone char in processing. These swaps keep the cookies deliciously soft and chewy while accommodating a vegan diet.

Pumpkin White Chocolate Chip Cookies Recipe Delight

Description

Soft and chewy pumpkin cookies filled with white chocolate chips, perfect for fall!

Ingredients

Scale

1/2 cup salted butter

1/4 cup brown sugar

1/4 cup granulated sugar

3 tablespoons pumpkin puree

1 teaspoon vanilla bean paste

1 1/2 cups all-purpose flour

1/3 teaspoon salt

1 teaspoon pumpkin pie spice

3/4 teaspoon baking soda

3/4 cup white chocolate chips

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Instructions

1. Blot pumpkin puree with a paper towel to remove excess moisture.

2. In a bowl, cream butter, brown sugar, and granulated sugar until pale and fluffy.

3. Mix in blotted pumpkin puree and vanilla until combined.

4. In another bowl, whisk flour, salt, pumpkin pie spice, and baking soda.

5. Fold dry ingredients into wet mixture until just combined.

6. Fold in white chocolate chips. If dough is sticky, add 1 tablespoon flour at a time.

7. Cover and refrigerate for at least 2 hours or overnight.

8. Preheat oven to 380°F.

9. Scoop dough into balls, place 2 inches apart on a parchment-lined baking sheet, and flatten slightly.

10. Bake for 10-11 minutes until edges are golden.

11. Let cookies rest on the sheet for 5 minutes, then transfer to a rack.

Notes

Blotting pumpkin prevents excess moisture.

Cream butter longer for a fluffy texture.

Prep Time: 10
Cook Time: 10
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 148 kcal
Sugar: 10 g
Sodium: 137 mg
Fat: 8 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 0.4 g
Protein: 2 g
Cholesterol: 15 mg