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These are the fall cookies you’re dreaming about! From scratch 100% homemade White Chocolate Chip Pumpkin Cookies. Your fall just got a LOT tastier!
I mean look at these perfectly spiced real pumpkin cookies dotted with white chocolate chips. See how perfect they are?
What Kind Of Chocolate Chips are in Chocolate Chip Pumpkin Cookies?
Now if you’re a Chocolate Chips have to be “Chocolate” person by all means use semi-sweet or milk chocolate instead of white chips. Or try chopping up baking bars for a maximum chocolate flavor.
I like white chocolate and pumpkin so here we are.
What to do with Leftover Canned Pumpkin Puree?
Ahhh the age-old question, what to do with that leftover canned pumpkin puree! It’s always a bummer when only use PART of a can of ANYTHING. And it seems as if canned pumpkin is weirdly hard to find these days, so you don’t want to waste it!
Here are a few ideas, tips, recipes to use up leftover canned pumpkin:
- it will keep for 4-5 days in the fridge if it’s covered
- stir leftover canned pumpkin into ANY SOUP for an added blast of flavor, color and vitamins!
- make this Pumpkin Bundt Cake-you wont be sorry!
- love PSL? Make Homemade Pumpkin Spice Lattes
- freeze leftover pumpkin until you need it for something else, freeze in an ice cube tray and break up into a ziploc or better yet pour straight into a ziploc, press the air out, lay flat to freeze
Having Trouble Finding Canned Pumpkin Locally?
I’ve had mostly good luck getting canned pumpkin in my local Krogers or Safeway. Check the organic sections of these supermarkets because I’ve always found it there.
And even Costco seems to have it in abundance, even if it’s big cans. OR if worse comes to worst get canned pumpkin from Amazon will probably have it.
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 1/2 TBSP Pumpkin Pie Spice
- 1/2 tsp salt
- 1 cup butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 1 egg
- 1 1/2 tsp vanilla
- 1 cup canned pumpkin
- 2 cups chocolate chips, white OR chocolate
- pre-heat the oven to 350˚
- mix the dry ingredients in a mixing bowl and set aside
- cream the butter and sugars, add the egg, vanilla and pumpkin, and beat well
- stir the dry ingredients into the wet
- and the chocolate chips
- chill for 30 minutes
- drop by TBSP full ona cookies sheet
- bake in the preheated oven for 12-14 minutes until the edges are lightly browned and the cookies are set
- remove to a cool rack
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Amount Per Serving Calories 171Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 19mgSodium 131mgCarbohydrates 24gFiber 1gSugar 16gProtein 2g
This nutrition information was calculated using a computer program, results may vary.
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