Pumpkin, White Chocolate Chip, and Walnut Cookies


3/4 cup canola oil (150g)
  • 1 3/4 cup granulated sugar (345g)
  • 1 1/2 tbsp vanilla extract
  • 1 1/2 cups pumpkin puree (12oz/340g)
  • 2 eggs
  • 2 3/4 cup all purpose flour (330g)
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp salt
  • 3 tsp ground cinnamon
  • 1/2 tsp nutmeg, freshly grated 
  • 1 1/2 cups white chocolate chips or semi-sweet (255g)
  • 2/3 cup walnuts, toasted and chopped (85g)

Preheat oven to 375°. In a large bowl, whisk together the oil, sugar, vanilla, pumpkin and eggs. 

Using a wooden spoon, add in the flour, baking powder, baking soda, salt and cinnamon. Mix until thoroughly combined. It will be more of a batter than cookie dough. Similar to a thick pancake mix. Fold in the chocolate chips and walnuts.

Scoop out a little less than 1/2 cup of batter and gently spoon it onto a silicone baking mat lined cookie sheet. Place 6 cookies on each pan, you should be able to make 12 cookies.

Bake at 375° for 15-17 minutes. The cookies will spread quite a bit, turn a nice golden color and will bounce back when tapped in the center of the cookie when they are ready to come out of the oven.

Allow the cookies to cool on the pan for 15-20 minutes before transferring. 


Alternate version:
  • 1 cup of all-purpose white flour
  • 1 cup of whole wheat flour
  • 2 teaspoons of ground cinnamon
  • 1 teaspoon of ground nutmeg
  • 1 teaspoon of baking soda
  • 1 cup of butter, softened (I used 1/2 c butter, 1/2 cup canola oil)
  • ½ cup of granulated sugar
  • ½ cup of packed brown sugar
  • 1 cup of pumpkin puree
  • 1 egg
  • 2 teaspoons of vanilla
  • 2 cups (12 oz package) of white chocolate morsels
  • 2/3 cup of coarsely chopped walnuts or macadamia nuts, toasted

Combine the flour, spices, and baking soda in a small bowl. Set aside. Beat the butter and sugars in a large mixer until creamy. Beat in the pumpkin, eggs, and vanilla until well mixed. Gradually beat in the flour mixture. Stir in the morsels and nuts. Drop by rounded tablespoons onto a greased baking sheet. Flatten slightly with the back of a spoon.

Bake in a preheated oven at 350° for 11-14 minutes. Let the cookies stand for 2 minutes. Remove them from the baking sheets and let cool completely on wire racks. Makes 2 dozen.

Recipe given to me by Liz Mockbee

Comments

Liz said…
They look excellent Jessica! I can't wait to make a couple batches of my own. So yummy!
October 1, 2010 at 6:15 PM
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