Apple Crumb Cookie Bar Recipes

Get ready for me to wax poetic about these Apple Crumb Bars. They simultaneously have soft-baked breakfast cookie bar AND apple crumble vibes. Like, you could comfortably eat these first thing in the morning or warm with ice cream for a happy dessert. You cannot go wrong! The textures are amaze with a slightly melt-in-your-mouth cookie base, great bites of tiny apple, and crunchy crumble topping. My team and I couldn’t stop eating just ‘one more bite.’

How to Make Apple Crumb Cookie Bars

1. Start by making the apple filling. In a sauté pan over medium heat, melt the butter. 
2. Once melted, add the diced apples (¼-inch pieces), brown sugar, cornstarch, and cinnamon. Cook, stirring frequently, for 8–10 minutes, until the apples are fork-tender. Set aside.
3. Preheat the oven to 350°F (180°C) and line a 9×13 pan with parchment paper, leaving overhang for easy removal.
4. To make the cookie dough, cream the butter and sugars in a stand mixer until light and fluffy. This will take about 2 minutes. 
5. Scrape down the bowl,  and add the eggs, vanilla, and molasses; mix until combined. 
6. Once combined, add the flour, baking powder, and salt and mix just until a dough forms.
7. Remove 1 cup of dough and set aside for the crumble topping. Press the remaining dough evenly into the prepared pan. 
8. Spread the apple filling evenly over the dough.
9. Make the crumble by adding the oats, brown sugar, and cinnamon to the reserved cookie dough. Mix until combined. 
10. Crumble the topping over the apples, leaving some filling visible.
11. Bake for 22–26 minutes, or until the topping is lightly browned. 
12. Cool completely before removing from the pan and slicing. 
13. Store in an airtight container at room temperature for 3–5 days. This is best enjoyed the first day for the crunchiest topping.

Homestyle Desserts

• Strawberries and Cream
• Peach Cobbler
• Super Moist Banana Bread

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Apple Crumb Cookie Bars

You are not ready for these Apple Crumb Cookie Bars! With a slightly cakey sugar cookie base, a warm brown sugar apple filling, and a jaw dropping crumble topping, I am floored by these.

Course Dessert

Keyword apple crumb bars

Prep Time 40 minutes minutes

Cook Time 18 minutes minutes

Servings 24 bars

Calories 215kcal

Ingredients

Brown Sugar Cookie Base

• 1 cup (222g) salted butter, softened
• 2/3 cup (162g) brown sugar
• 1/3 cup (76g) granulated sugar
• 2 eggs
• 2 tsp vanilla extract
• 2 tsp molasses
• 3 1/4 cups (494g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt

Apple Filling

• 4 cups diced apples (About 5 medium apples)
• 4 Tbsp salted butter
• 1/3 cup (81g) brown sugar
• 1 Tbsp corn starch
• 1 1/2 tsp cinnamon

Crumble Topping

• 1 cup reserved cookie dough
• 1/2 cup (50g) rolled oats
• 2 Tbsp brown sugar
• 1/2 tsp cinnamon

Instructions

• Start by making the apple filling. In a sauté pan over medium heat, melt the butter.
  4 Tbsp salted butter
• Once melted, add the diced apples (¼-inch pieces), brown sugar, cornstarch, and cinnamon. Cook, stirring frequently, for 8–10 minutes, until the apples are fork-tender. Set aside.
  4 cups diced apples , 1/3 cup (81g) brown sugar, 1 Tbsp corn starch, 1 1/2 tsp cinnamon
• Preheat the oven to 350°F (180°C) and line a 9×13 pan with parchment paper, leaving overhang for easy removal.
• To make the cookie dough, cream the butter and sugars in a stand mixer until light and fluffy. This will take about 2 minutes.
  1 cup (222g) salted butter, softened, 2/3 cup (162g) brown sugar, 1/3 cup (76g) granulated sugar
• Scrape down the bowl, and add the eggs, vanilla, and molasses; mix until combined.
  2 eggs, 2 tsp vanilla extract, 2 tsp molasses
• Once combined, add the flour, baking powder, and salt and mix just until a dough forms.
  3 1/4 cups (494g) all-purpose flour, 2 tsp baking powder, 1/2 tsp salt
• Remove 1 cup of dough and set aside for the crumble topping. Press the remaining dough evenly into the prepared pan.
• Spread the apple filling evenly over the dough.
• Make the crumble by adding the oats, brown sugar, and cinnamon to the reserved cookie dough. Mix until combined.
  1 cup reserved cookie dough, 1/2 cup (50g) rolled oats, 2 Tbsp brown sugar, 1/2 tsp cinnamon
• Crumble the topping over the apples, leaving some filling visible.
• Bake for 22–26 minutes, or until the topping is lightly browned.
• Cool completely before removing from the pan and slicing.
• Store in an airtight container at room temperature for 3–5 days. This is best enjoyed the first day for the crunchiest topping.

Nutrition

Calories: 215kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 169mg | Potassium: 54mg | Fiber: 1g | Sugar: 13g | Vitamin A: 319IU | Vitamin C: 0.01mg | Calcium: 46mg | Iron: 1mg

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• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
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The post Apple Crumb Cookie Bars appeared first on Cookies for Days.

The recipe for the famous Jacques Torres Chocolate Chip Cookies, now in a mini (tiny, cuter) size! These Mini Jacques Torres Cookies boast the popular crispy-chewy texture and chocolate-dipped bottom you’ll find at the NYC bakery.

Mini Jacques Torres Chocolate Chip Cookie Recipe

When I shared the Jacques Torres Chocolate Chip Cookie Recipe, the internet went WILD! And while the full-sized versions may be one of the most obnoxious cookies I have ever made, these little babies are not! With the same ‘oh my gosh this is incredible’ crispy/chewy texture as the OG cookies, these Mini Jacques Torres cookies live up to their namesake but take a fraction of the time to make. 

Just like the full-sized version, we will use both cake flour AND bread flour. Which, I know.. BUT there are different protein amounts in each of these flours that create the amazing Jacques Torres texture we are after. 

While this recipe calls for chocolate chips of your choosing, to be true to a Jacques Torres Chocolate Chip Cookie you will want to use bittersweet chocolate. That being said, I preferred these with milk or semisweet chocolate. 

Ingredients in Mini Chocolate Chip Cookies from Jacques Torres 

How to Make Mini Chocolate Chip Cookies (Chocolate Dipped!)

What’s the role of bread flour in Jacques Torres’ cookie recipe, and can I use all-purpose flour instead?

The bread flour adds extra protein and gluten strength, resulting in a chewier texture that holds its shape. That being said, you can experiment with whatever flour you’d like! Because let’s be honest, 2 different types of specialty flour is *very* high-maintenance.

Do these mini cookies need to be chilled?

Nope! While the original Jacques Torres Chocolate Chip Cookie Recipe calls for the dough to be chilled for 24 hours (!), these little guys require no chill time – and they still taste amaze!

Famous Cookie Recipes

• Levain Chocolate Chip Cookie Recipe
• Nestle Toll House Cookie Recipe
• Ghirardelli Chocolate Chip Cookie Recipe

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Mini Jacques Torres Cookies

The recipe for the famous Jacques Torres Chocolate Chip Cookies, now in a mini (tiny, cuter) size! These Mini Jacques Torres Cookies boast the popular crispy-chewy texture and chocolate-dipped bottom you’ll find at the NYC bakery.

Course Dessert

Keyword Chocolate dipped chocolate chip cookies, Jacques Torres Chocolate Chip Cookies, Mini chocolate chip cookies

Prep Time 30 minutes minutes

Cook Time 11 minutes minutes

Servings 40 small cookies

Calories 45kcal

Ingredients

• 10 Tbsp salted butter, softened
• 2/3 cup brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 tsp vanilla
• 1 cup cake flour
• 3/4 cup bread flour
• 1/2 tsp (heaping) baking soda
• 1/2 tsp (heaping) baking powder
• 1/2 tsp salt
• 2 1/2 cups chocolate chips, divided *You can use milk, semisweet or bittersweet

Instructions

• Start by preheating the oven to 350° F (180° C).
• In the bowl of a stand mixer, combine the softened butter, brown sugar and granulated sugar. Cream together for a full 5 minutes, stopping halfway through to scrape the sides of the bowl.
• Slow the mixer down to the lowest setting and add the eggs and vanilla, mixing until combined.
• Next, slowly add in the dry ingredients (cake flour, bread flour, baking soda, baking powder and salt), mixing until just combined.
• Measure out 1 1/2 cups of the chocolate chips and chop them roughly. Pour the chocolate chips and mix until evenly distributed.
• Portion out the dough into 2 tsp portions. (I use a 2 tsp cookie scoop). Arrange on a parchment or silicone lined cookie sheet.
• Bake at 350°F for 8-11 minutes or until they have spread and are just beginning to turn golden brown.
• Allow the cookies to cool on the pan for 5 minutes and then transfer to a wire cooling rack to finish cooling completely.
• Once completely cool, melt the remaining chocolate chips in the microwave at 50% power for 30 seconds at a time until mostly melted. Use the residual heat to melt any remaining chocolate pieces while stirring until they are completely melted.
• Transfer the melted chocolate into a piping bag or zip top bag with the corner snipped.
• Pipe approx 1-2 tsp of chocolate onto a silicone baking mat or parchment paper and then place a cooled cookie onto the chocolate, pressing down so it coats the bottom of the cookie.
• Allow the chocolate to set up completely before moving the cookies.
• Enjoy! Store in an airtight container for up to 3 days.

Nutrition

Calories: 45kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Trans Fat: 0.001g | Cholesterol: 4mg | Sodium: 55mg | Potassium: 12mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 6IU | Calcium: 8mg | Iron: 0.1mg

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• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
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The post Mini Jacques Torres Cookies  appeared first on Cookies for Days.

You Really Need to Make a Caramel Apple at Home

In my mind, Fall is synonymous with a Caramel Apple. But I loathe paying through the nose at Fall festivals or Rocky Mountain Chocolate Factory to sink my teeth into the delicacy! So, in true ‘me’ fashion, I decided to make them at home, where I can 1) customize the flavors and toppings however I desire and 2) make a whole batch for the same price as one purchased apple. And lucky for you, I’m sharing my perfected caramel apple recipe so you don’t have to deal with all the trial and error. 

With tender and soft (but not too sticky) caramel, a tartly crisp apple and any toppings you can conjure up, you’re going to swoon over these delightful candied fruits. And if you want to enjoy all the goodness of caramel apples without the stick, try out my caramel apple nachos or this amazing caramel apple dip.

Homemade Caramel Apple Ingredients

• Granny Smith apples – While you can definitely use any apple you’d like, I love the tart contrast the Granny Smith gives to the sweetness of the caramel! 
• Wooden caramel apple sticks 
• Butter – I used salted because that is what I stock in my kitchen. Unsalted would work as well. 
• Brown sugar 
• Sweetened condensed milk 
• Corn syrup – This, combined with the brown sugar, is going to give us our sweet caramel-y flavor. 
• Large marshmallows 
• Toppings (see below)

Caramel Apple Toppings

How to Make Caramel Apples 

1. Wash and dry the apples thoroughly and then remove the stems by twisting until they pop off.
2. Insert a wooden stick into each apple where the stem was removed. Set aside.
3. In a heavy-bottomed large saucepan, combine the butter, brown sugar, sweetened condensed milk and corn syrup over medium low heat until everything is melted and combined.
4. Increase the heat to medium high and bring to a rolling boil while stirring constantly. 
5. Stir constantly until when the temperature reaches 240° F and immediately remove from the heat. (I like to use this instant-read thermometer to check the temperature!).
6. Add the large marshmallows to the caramel mixture and slowly stir and fold until completely combined.
7. Dip each apple into the caramel, tipping the sauce pan partially on its side while slowly twisting the apple to coat the entire apple with caramel.
8. Shake and twirl the apple over the sauce pan to remove any excess caramel.
9. Scrape the bottom of the apple on the side of the pan before placing on a silicone lined cookie sheet.
10. Repeat with the remaining apples.
11. Top your apples! Some toppings (like pretzels or toasted coconut) stick better if you roll a still warm and not set caramel apple into the topping. Other toppings, like chocolate drizzle, or a full chocolate coating stick better when you wait until the caramel apple is completely set before adding the toppings.
12. Store at room temperature for up to 2 days or in the fridge for up to 4 days.
13. Cut with a large knife and enjoy!

How Do I Make Sure My Caramel Is Done?

Other Fall Delights

• Caramel Apple Nachos
• Halloween Cake Pops
• Apple Pie Dip

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Caramel Apples

Consider this your complete guide to making Homemade Caramel Apples! Let me teach you how to make a caramel apple that is fresh, crisp, delish & perfectly tailored to your taste buds!

Course Dessert

Keyword caramel apple

Prep Time 1 hour hour

Servings 9 apples

Calories 619kcal

Ingredients

• 9 Granny Smith apples
• 9 wooden caramel apple sticks
• 1/2 cup butter
• 2 cups brown sugar
• 1 can sweetened condensed milk
• 1 cup corn syrup
• 13 large marshmallows

Instructions

• Wash and dry the apples thoroughly and then remove the stems by twisting until they pop off.
• Insert a wooden stick into each apple where the stem was removed. Set aside.
• In a heavy-bottomed large saucepan, combine the butter, brown sugar, sweetened condensed milk and corn syrup over medium low heat until everything is melted and combined.
• Increase the heat to medium high and bring to a rolling boil while stirring constantly.
• Stir constantly until when the temperature reaches 240° F and immediately remove from the heat.
• Add the large marshmallows to the caramel mixture and slowly stir and fold until completely combined.
• Dip each apple into the caramel, tipping the sauce pan partially on its side while slowly twisting the apple to coat the entire apple with caramel.
• Shake and twirl the apple over the sauce pan to remove any excess caramel.
• Scrape the bottom of the apple on the side of the pan before placing on a silicone lined cookie sheet.
• Repeat with the remaining apples.
• Top your apples! Some toppings (like pretzels or toasted coconut) stick better if you roll a still warm and not set caramel apple into the topping. Other toppings, like chocolate drizzle, or a full chocolate coating stick better when you wait until the caramel apple is completely set before adding the toppings.
• Store at room temperature for up to 2 days or in the fridge for up to 4 days.
• Cut with a large knife and enjoy!

Nutrition

Calories: 619kcal | Carbohydrates: 126g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 176mg | Potassium: 426mg | Fiber: 4g | Sugar: 119g | Vitamin A: 531IU | Vitamin C: 10mg | Calcium: 184mg | Iron: 1mg

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• Oreo Truffle Cookie Bars 
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These are THE BEST Halloween Sugar Cookies

Halloween sugar cookies are a childhood – scratch that – SEASONAL rite of passage! And my no-chill, no-spread sugar cookie dough is the very best base for making those memories together. Let me SPELL out why these are the best halloween sugar cookies on the internet:

• They’re so yummy, you’ll feel cursed because you won’t be able to stop eating them! 
• They’re Boo-tiful. Seriously! These little cookie friends don’t spread, meaning your ghost cookies are actually going to end up looking like ghosts. 
• You don’t have to wait until you-know-where freezes over; these sugar cookies don’t have to be chilled before shaping & baking! 
• Frankenly, you can doctor these up however you’d like! Experiment with what you like by adding almond extract or subbing the buttercream for a slightly tangy cream cheese frosting in a myriad of colors.

And don’t worry – these sugar cookies aren’t only perfect for Halloween! Simply change the shape and you have the yummiest sugar cookies year round! But if all of the spooky puns are throwing you off, you can check out my regular post for the best ever sugar cookies!

Ingredients in Homemade Halloween Cookies

• Butter – I always use salted butter because that is what I have on hand! If you’re an unsalted household, add a pinch or two of salt to the cookie dough and you’ll be just fine. 
• Granulated Sugar – Granulated sugar is all you need for this recipe.
• Egg
• Vanilla – I am obsessed with how the vanilla flavors this cookie, but almond extract or cake batter extract are also excellent here!
• All-purpose Flour – If you’re looking for a gluten-free option, King Arthur’s 1:1 GF Flour should work swimmingly! 
• Baking powder – This gives your cookies the *slightest* rise and puff while baking while keeping them super soft. Huzzah!
• Sugar Cookie Frosting

How to Make the BEST Halloween Sugar Cookies

1. In either the bowl of a stand mixer or with an electric hand mixer, cream the butter and sugar together for a full 2 minutes. You want this extremely light and fluffy!
2. Next, scrape the sides and add in your egg and vanilla.
3. Finally, add in your flour and baking powder. The dough will look dry, just keep mixing. Mix, mix, mix and it will come together! The dough should be the same consistency as play-doh. If it is too dry, add some water (1 tsp at a time). If it is too wet, add some flour (1 tsp at a time). This dough is SO forgiving.
4. Roll and cut your dough into your desired shape and size. Remember, these do not spread, so roll to your desired finished thickness!
5. Bake on a cookie sheet lined with parchment or a silicone mat at 350° F until the cookies are no longer wet and glossy on top and have puffed up ever so slightly. The exact timing will depend on how large the cookies are, generally somewhere in the 7-11 minute range.
6. Allow your cookies to cool and decorate with your favorite frosting. I recommend a crusting vanilla buttercream!

How long do Halloween Sugar Cookies Last?

These sugar cookies freeze incredibly well, meaning you can make them up to 3 months in advance and simply thaw them the day you need them! But if you’re hoping to skip the freezing step, I would recommend making these 3 days in advance at the most!

How should I Roll & Cut my Halloween Sugar Cookies?

I recommend rolling your cookie dough out with a rolling pin on a silicone baking mat, but a skiff of flour on your countertop works great, too! 

Roll to your desired finished thickness – because these cookies do not spread (just puff up a tiny bit)! I typically roll small cookies to 1/4 of an inch and larger cookies to about a 1/2 inch thick. Then, using the cookie cutters of your choice, make your shapes and place them on your lined baking sheet!

What Frosting Should I Use on Halloween Sugar Cookies?

My absolute FAVORITE sugar cooking frosting is this crusting vanilla buttercream. It is so yummy, it’s fast, and it makes decorating SO easy. That being said, if you’re a Royal Icing fan, these cookies will also pair well with that.

How long before an event can you make sugar cookies?

These sugar cookies freeze incredibly well, meaning you can make them up to 3 months in advance and simply thaw them the day you need them! But if you’re hoping to skip the freezing step, I would recommend making these 3 days in advance at the most! 

Other Spooky Treats

• Halloween Whoopie Pies
• Halloween Cake Pops
• Peanut Butter Ball Pumpkins

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Halloween Sugar Cookies

The perfect Halloween Sugar Cookie recipe was just a bunch of hocus pocus until now! This spooktacularly easy dough is ideal for shaping and decorating, with zero spread and endless tasty possibilities!

Course Dessert

Cuisine American

Keyword frosted sugar cookies, halloween sugar cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 36 cookies

Calories 100kcal

Ingredients

• 1 cup (222g) salted butter, room temperature
• 1 cup (233g) granulated sugar
• 2 tsp vanilla extract
• 1 egg
• 3 cups (456g) all-purpose flour
• 2 tsp baking powder
• 1 batch Sugar Cookie Frosting

Instructions

• In either the bowl of a stand mixer or with an electric hand mixer, cream the butter and sugar together for a full 2 minutes. You want this extremely light and fluffy!
  1 cup (222g) salted butter, room temperature, 1 cup (233g) granulated sugar
• Next, scrape sides and add in your egg and vanilla.
  2 tsp vanilla extract, 1 egg
• Finally, add in your flour and baking powder. The dough will look dry, just keep mixing. Mix, mix, mix and it will come together! The dough should be the same consistency as play-doh. If it is too dry, add some water (1 tsp at a time). If it is too wet, add some flour (1 tsp at a time). This dough is SO forgiving.
  3 cups (456g) all-purpose flour , 2 tsp baking powder
• Roll and cut your dough into your desired shape and size. Remember, these do not spread, so roll to your desired thickness.
• Bake on an ungreased cookie sheet at 350° F (180°C) until the cookies are no longer wet and glossy on top and have puffed up ever so slightly. The exact timing will depend on how large the cookies are, generally somewhere in the 7-11 minute range.
• Allow your cookies to cool and decorate with your favorite frosting. I recommend a crusting vanilla buttercream!
  1 batch Sugar Cookie Frosting

Nutrition

Calories: 100kcal | Carbohydrates: 22g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 26mg | Potassium: 23mg | Fiber: 1g | Sugar: 7g | Vitamin A: 7IU | Calcium: 17mg | Iron: 1mg

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• Oreo Truffle Cookie Bars 
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The post Halloween Sugar Cookies appeared first on Cookies for Days.

What Makes This Halloween Whoopie Pie Recipe Different?

Halloween whoopie pies are decadently festive in ways you never thought possible! The fluffy chocolate cookies are primarily colored by black cocoa powder, actually making them BLACK rather than the typical dark brown of my popular chocolate whoopie pies. Stuffed between the two cakey cookies we add vibrant, smoooooth buttercream dyed pumpkin orange, princess pink, witches’ hat purple, ghoulishly green (or any other frightening color you can think of).

I love this Halloween version of whoopie pies because they are every bit the party showstopper without sacrificing taste. You can expect a whole lot of whoopie pie fun dressed up in a spooky fun costume!

Ingredients in Whoopie Pies 

• Salted butter, softened – I always use salted butter in my recipes! Unsalted will work, just throw an extra pinch of salt in the dough! 
• Brown sugar
• Eggs
• Vanilla extract
• All-purpose flour – No need for a specialty flour here, all-purpose works great. 
• Black cocoa powder – This helps flavor + color this spooky whoopie pie recipe. 
• Cornstarch – The cornstarch helps these cookies attain a soft, pillowy fluff for days! 
• Baking soda 
• Salt 
• Buttermilk – We need a little more buttermilk in this recipe than the standard whoopie pie! 
• Black food coloring – Let’s just seal the deal on making sure these cookies are the blackest black possible. 

How to Make Homemade Whoopie Pies (Halloween Style!)

1. Preheat the oven to 375° F. Line a cookie sheet with parchment paper or a silicone baking mat.
2. In the bowl of a stand mixer or with an electric hand mixer, combine the softened butter and brown sugar until combined.
3. Add the egg and vanilla, mixing well.
4. Add the flour, black cocoa powder, cornstarch, baking soda and salt to the bowl. Slowly start mixing. As the dry ingredients are mixing in, slowly add in the buttermilk and finish with the black food coloring.
5. Mix until a thick batter forms.
6. Add the batter to a piping bag. Pipe round circles equal in size onto the prepared baking sheet, leaving room for the cookies to bake and spread. Alternatively you can scoop the batter onto the pan.
7. Bake at 375° F for 8-10 minutes or until the cookies have spread and no longer look wet and underbaked in the center of the cookie.
8. Allow the cookies to cool on the pan.
9. While the cookies are cooling, make the filling.

Vanilla Buttercream Filling + Cookie Assembly

1. To make the filling, slowly cream the butter until smooth.
2. Add powdered sugar one cup at a time, adding a splash of heavy cream to the bowl with it  to help incorporate the powdered sugar into the butter.
3. Repeat the last step until all 3 cups of powdered sugar have been added.
4. Add in the clear vanilla extract and more heavy cream to thin the filling, if needed. 
5. If coloring your frosting, add in your desired food coloring. 
6. Add the filling to a piping bag. Pipe the filling onto the bottom of a cooled chocolate cookie and top it with another cookie to create the whoopie pie. Repeat with remaining cookies! 
7. Store in an airtight container for up to 3 days at room temperature or up to 1 week in the fridge. Enjoy!

Do I have to use Black Cocoa Powder?

To get the dark black color of the cookies, yes! If you don’t want to use black cocoa powder, check out my chocolate whoopie pie recipe!

How long will homemade whoopie pies last?

Your Halloween Whoopie Pies will keep for 3 days at room temperature or up to 1 week in the fridge. Just make sure to store them in an airtight container!

What colors can I make my filling?

In the spirit of Halloween, I made vibrant orange, purple and pink fillings. I think a green or red would also be good options here. Just be weary of trying black in the frosting if you want to avoid getting it all over your teeth.

More Whoopie Pie Recipes

• Red Velvet Whoopie Pies
• Pumpkin Whoopie Pies
• Oreo Cookies 

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Halloween Whoopie Pies

They’re creepy & they’re kooky, you’re gonna love this cookie! Halloween Whoopie Pies are fluffy black cocoa cookies sandwiched with tender buttercream frosting that’s dyed the season’s favorite colors.

Course Dessert

Cuisine American

Keyword chocolate whoopie pies, Halloween whoopie pies

Prep Time 12 minutes minutes

Cook Time 10 minutes minutes

Servings 12 large whoopie pies

Calories 323kcal

Ingredients

• 1/2 cup salted butter, softened
• 1 cup brown sugar
• 2 eggs
• 1 tbsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1/3 cup + 2 tbsp black cocoa powder
• 1 tbsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup buttermilk
• black food coloring

Vanilla Buttercream Filling

• 1/2 cup salted butter, softened
• 3 cups powdered sugar
• 2 tsp clear vanilla extract
• 1/4 – 1/2 cup heavy whipping cream
• Food coloring

Instructions

• Preheat the oven to 375° F. Line a cookie sheet with parchment paper or a silicone baking mat.
• In the bowl of a stand mixer or with an electric hand mixer, combine the softened butter and brown sugar until combined.
• Add the egg and vanilla, mixing well.
• Add the flour, black cocoa powder, cornstarch, baking soda and salt to the bowl. Slowly start mixing. As the dry ingredients are mixing in, slowly add in the buttermilk and finish with the black food coloring.
• Mix until a thick batter forms.
• Add the batter to a piping bag. Pipe round circles equal in size onto the prepared baking sheet, leaving room for the cookies to bake and spread. Alternatively you can scoop the batter onto the pan.
• Bake at 375° F for 8-10 minutes or until the cookies have spread and no longer look wet and underbaked in the center of the cookie.
• Allow the cookies to cool on the pan.
• While the cookies are cooling, make the filling.

Buttercream Filling

• To make the filling, slowly cream the butter until smooth.
• Add powdered sugar one cup at a time, adding a splash of heavy cream to the bowl with it to help incorporate the powdered sugar into the butter.
• Repeat the last step until all 3 cups of powdered sugar have been added.
• Add in the clear vanilla extract and more heavy cream to thin the filling, if needed.
• If coloring your frosting, add in your desired food coloring.
• Add the filling to a piping bag. Pipe the filling onto the bottom of a cooled chocolate cookie and top it with another cookie to create the whoopie pie. Repeat with remaining cookies!
• Store in an airtight container for up to 3 days at room temperature or up to 1 week in the fridge. Enjoy!

Nutrition

Calories: 323kcal | Carbohydrates: 69g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 222mg | Potassium: 90mg | Fiber: 1g | Sugar: 48g | Vitamin A: 137IU | Vitamin C: 0.03mg | Calcium: 44mg | Iron: 2mg

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The post Halloween Whoopie Pies appeared first on Cookies for Days.

You’ve Gotta Try Eggless Pumpkin Cookie Dough

If you’re new here, I have some shocking news; I don’t eat raw cookie dough. I know it’s abnormal (especially for a food blogger), but all it really means is I am exceptionally motivated to make edible cookie dough that tastes like the real deal. And this safe-to-eat pumpkin cookie dough is smashingly good! With a texture that actually tastes like cookie dough (thanks, brown sugar), mini chocolate chips and the coziest pumpkin spice seasoning, you’ll be left thinking, “egg who?”.

Ingredients for Pumpkin Cookie Dough (Edible!) 

• Butter – I used salted because that is what I keep stocked. Unsalted butter will also work! Just make sure to add an extra pinch of salt to the dough. 
• Brown sugar
• Pumpkin puree 
• All-purpose flour, heat treated – I outline the whole process below, but I have a whole post about how to heat treat flour if you have more questions! 
• Salt
• Pumpkin pie spice – You can buy this in the spice aisle of your local grocery store or you can mix up your own with a quick google. 
• Powdered sugar
• Mini chocolate chips – The mini chocolate chips are perfect in this!

How to make Edible Cookie Dough

1. Measure your flour into a microwave safe bowl. Microwave for 30 seconds at a time, stirring between heating increments, until the flour reaches 160°F (I use an instant-read thermometer to measure!).
2. Once it reaches 160°F, pour the flour onto a parchment lined cookie sheet to cool.
3. In a separate bowl, combine the butter, brown sugar until there are no more pieces of butter.
4. To the same bowl, add the pumpkin puree, cooled flour, salt, pumpkin pie spice and powdered sugar.
5. Mix well until a thick dough forms.
6. Fold in the chocolate chips, making sure not to overmix.
7. Enjoy!

How to Store Edible Cookie Dough

Store leftover pumpkin cookie dough in the fridge for up to 1 week. Prior to eating, remove from the fridge and let it soften for 5-10 minutes. 

Can I bake Eggless Cookie Dough?

That’s a big nope! This recipe has zero leavening agents which means it will not bake, it will spread and be a mess. But if you’re looking for  delicious pumpkin cookie recipes, I’ve got you! Check out these fan favorites:

• Pumpkin White Chocolate Chip Cookies
• Pumpkin Cookies with Cream Cheese Frosting
• Chewy Pumpkin Cookies
• Pumpkin Crinkle Cookies
• Pumpkin Whoopie Pies

The BEST Edible Cookie Doughs

• Homemade Edible Cookie Dough
• Edible Sugar Cookie Dough For One
• 10 Edible Eggless Cookie Dough Recipes

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Edible Pumpkin Cookie Dough

Cozy snack alert!! Edible Pumpkin Cookie Dough contains all the fun of seasonal cookie dough without any of the risk.

Course Dessert

Cuisine American

Keyword edible cookie dough, eggless pumpkin cookie dough

Prep Time 15 minutes minutes

Servings 12 servings

Calories 127kcal

Ingredients

• 1/4 cup salted butter
• 1 cup brown sugar
• 1/2 cup pumpkin puree
• 1 1/2 cups all-purpose flour, heat treated
• 1/4 tsp salt
• 1/2 tsp pumpkin pie spice
• 1/2 cup powdered sugar
• mini chocolate chips

Instructions

• Measure your flour into a microwave safe bowl. Microwave for 30 seconds at a time, stirring between heating increments, until the flour reaches 160°F.
• Once it reaches 160°F, pour the flour onto a parchment lined cookie sheet to cool.
• In a separate bowl, combine the butter, brown sugar until there are no more pieces of butter.
• To the same bowl, add the pumpkin puree, cooled flour, salt, pumpkin pie spice and powdered sugar.
• Mix well until a thick dough forms.
• Fold in the chocolate chips, making sure not to overmix.
• Enjoy!

Nutrition

Calories: 127kcal | Carbohydrates: 24g | Protein: 0.2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 85mg | Potassium: 47mg | Fiber: 0.3g | Sugar: 23g | Vitamin A: 1707IU | Vitamin C: 0.4mg | Calcium: 20mg | Iron: 0.3mg

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The post Edible Pumpkin Cookie Dough appeared first on Cookies for Days.

Pumpkin Shaped Peanut Butter Balls

There are very few treats that I love more than peanut butter balls. Smooth, creamy, sweet and designed for popping into your mouth, they’re the best little way to get your peanut butter fix! And while the original version is cute, this festive iteration is definitely the cutest pumpkin in the patch. AKA, a darling fall treat with a flavor and texture that cannot be beat! 

But don’t worry – fall may not last all year, but my peanut butter ball recipe never goes out of season. Check out the original post for tips on making these year-round.

Ingredients for Peanut Butter Ball Pumpkins

• Butter, softened – I used salted butter because that’s what I have on hand. 
• Creamy peanut butter – Creamy is a must here! 
• Powdered sugar
• Vanilla extract 
• Salt
• Orange gel food coloring – Gel is a lot easier to use, but you could also use food coloring if necessary. 
• Chocolate chips – I prefer Ghirardelli, but any brand will work.

How to Make Peanut Butter Balls Shaped Like Pumpkins

1. In the bowl of a stand mixer, combine the butter and creamy peanut butter until smooth.
2. Add the powdered sugar, vanilla and pinch of salt and combine until a thick dough forms.
3. Add the orange gel food coloring to the mixer, mixing until you reach a nice orange color.
4. Portion out the dough and roll into balls. I usually use about 2 tsp of dough for each pumpkin.
5. Shape and decorate the peanut butter balls to look like a pumpkin: use a toothpick to gently press lines into the dough to make it look like a pumpkin and then place a chocolate chip on top of the pumpkin.
6. Repeat with remaining dough and enjoy!

How do I store peanut butter balls?

Store your peanut butter ball pumpkins in an airtight container with parchment paper between the layers. Place in the fridge for up to 2 weeks!

Can I halve this recipe?

Yes! This recipe can be halved really well.

Fun Fall Treats

• Pumpkin White Chocolate Chip Cookies
• Pumpkin Cookies with Cream Cheese Frosting
• Halloween Cake Pops

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Peanut Butter Ball Pumpkins

Let’s turn my fan-favorite creamy, sweet peanut butter balls into a festive dessert! These pumpkin-shaped treats are perfect for Autumn.

Course Dessert

Cuisine American

Keyword peanut butter ball pumpkins, peanut butter balls

Prep Time 30 minutes minutes

Servings 50 pumpkins

Calories 55kcal

Ingredients

• 1/4 cup butter, softened
• 1 cup creamy peanut butter
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1 pinch salt
• orange gel food coloring
• 50 chocolate chips

Instructions

• In the bowl of a stand mixer, combine the butter and creamy peanut butter until smooth.
• Add the powdered sugar, vanilla and pinch of salt and combine until a thick dough forms.
• Add the orange gel food coloring to the mixer, mixing until you reach a nice orange color.
• Portion out the dough and roll into balls. I usually use about 2 tsp of dough for each pumpkin.
• Shape and decorate the peanut butter balls to look like a pumpkin: use a toothpick to gently press lines into the dough to make it look like a pumpkin and then place a chocolate chip on top of the pumpkin.
• Repeat with remaining dough and enjoy!

Nutrition

Calories: 55kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 23mg | Potassium: 32mg | Fiber: 0.2g | Sugar: 6g | Calcium: 3mg | Iron: 0.1mg

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The post Peanut Butter Ball Pumpkins appeared first on Cookies for Days.

You’ll Fall in LOVE with Halloween Cakesicles

I’ll go to my grave insisting my method for making cake pops is the GOAT (or ghost?). They’re unbelievably delicious and moist without being tedious. And because they’re so easy to customize, homemade cake pops are the ultimate candidate for a fun holiday treat. Halloween cake pops are made in three easy steps: 

1. Throw AN ENTIRE CAKE into your mixing bowl straight out of the oven and mix it with your paddle attachment. Add a dash of vanilla + powdered sugar and the heat from the cake will bind it together into the *perfect* cake pop batter.
2. Place your batter into the cakesicle molds (with a stick, if desired) and freeze. 
3. Dip your frozen halloween cakesicles into melted candy melts and decorate however your little heart desires. My heart wanted to make cute mummies, ghosts, frankensteins and monsters – but I can’t wait to see what else you guys come up with!

Here’s What You’ll Need to Make Halloween Cake Pops

• Vanilla cake mix (plus ingredients on the back) – You can use whatever flavor of cake mix you’d like! 
• Powdered sugar
• Vanilla extract 
• Color melts – Use any color to create your perfect Halloween treat! 
• Cakesicle mold – If you’d rather, you can of course just form your own shapes. 
• Popsicle sticks – These aren’t necessary, but to make a true cakesicle, you’ll need them. Plus, they make it so much easier to eat!

How to Make Halloween Cake Pops

1. Prepare and bake the cake mix according to the boxed directions. You want the cake to be barely baked through, so still extremely moist.
2. Immediately after taking the cake out of the oven, pour the hot cake into the bowl of a stand mixer. (Do not over cook the cake! If so, it will have a harder time coming together).
3. Add in the powdered sugar and vanilla extract and using the paddle attachment, mix on low speed until a dough forms that can be pressed together into a ball.
4. Portion and press the dough into your cakesicle mold. Press down and smooth the dough with a small silicone spatula. 
5. Insert the popsicle stick to the cakesicle. Once the mold is filled with the cake pop mixture, freeze the cakesicles for 10-15 minutes.
6. Once chilled, remove from the freezer and take out of the mold. To take the cakesicles out of the mold, hold onto the stick and gently press down until the cake pop mixture lifts out of the mold and then press the popsicle stick up and out of the mold.
7. Place the cakesicles on a cookie sheet and then into the freezer to chill while forming the rest of cakesicles.
8. Melt your desired color of candy melts until smooth and pour into a tall skinny jar.
9. Dip the chilled cakesicles one by one in the candy melts and gently shake to remove any excess melted chocolate. Tip right side up and allow the candy melts to begin to set before setting on a silicone mat to finish setting up.
10. Decorate as desired with additional colors of candy melts.
11. Serve as is or package up individually in bags with ribbon if desired. Enjoy! 
12. Store at room temp for up to 3 days.

How Do I Decorate My Halloween Cakesicles?

How Should I Store Homemade Cake Pops?

You can store your cake pops at room temperature for up to 3 days. I typically just place them in an airtight container separated by parchment paper.

Other Fall Favorites

• Pumpkin Crinkle Cookies
• Pumpkin Whoopie Pies
• Apple Crisp without Oats

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Halloween Cake Pops

My ridiculously easy cake pop recipe, but with a boo-tiful facelift! These halloween cake pops are spookily delish and frighteningly cute.

Course Dessert

Cuisine American

Keyword halloween cake pops, halloween cakesicles

Prep Time 2 hours hours

Cook Time 20 minutes minutes

Servings 16 cake pops

Ingredients

• 1 vanilla cake mix + ingredients on the back
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 12 oz color melts
• Cakesicle mold
• Popsicle sticks

Instructions

• Prepare and bake the cake mix according to the boxed directions. You want the cake to be barely baked through, so still extremely moist.
• Immediately after taking the cake out of the oven, pour the hot cake into the bowl of a stand mixer. (Do not over cook the cake! If so, it will have a harder time coming together).
• Add in the powdered sugar and vanilla extract and using the paddle attachment, mix on low speed until a dough forms that can be pressed together into a ball.
• Portion and press the dough into your cakesicle mold. Press down and smooth the dough with a small silicone spatula.
• Insert the popsicle stick to the cakesicle. Once the mold is filled with the cake pop mixture, freeze the cakesicles for 10-15 minutes.
• Once chilled, remove from the freezer and take out of the mold. To take the cakesicles out of the mold, hold onto the stick and gently press down until the cake pop mixture lifts out of the mold and then press the popsicle stick up and out of the mold.
• Place the cakesicles on a cookie sheet and then into the freezer to chill while forming the rest of cakesicles.
• Melt your desired color of candy melts until smooth and pour into a tall skinny jar.
• Dip the chilled cakesicles one by one in the candy melts and gently shake to remove any excess melted chocolate. Tip right side up and allow the candy melts to begin to set before setting on a silicone mat to finish setting up.
• Decorate as desired with additional colors of candy melts.
• Serve as is or package up individually in bags with ribbon if desired. Enjoy!
• Store at room temp for up to 3 days.

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The post Halloween Cake Pops appeared first on Cookies for Days.

Caramel Apple Recipe

I don’t think about caramel apples from December through August. But the second September hits? It’s a constant craving until the end of November. I mean, I don’t turn my nose up at any kind of apple in the Fall.. Southern Fried Apples are always a favorite, too. Let me change your Caramel Apple life though..

Enter: caramel apple nachos. The easiest, quickest way to enjoy a caramel apple without all of the hassle. Seriously – once you try it, you’re never going back to the traditional way again. I love creating an apple nacho bar stocked with every caramel apple topping you can imagine! Then you just heat your caramel, slice your apples and let everyone go to town creating their own, custom masterpieces! You & your guests/kids/whoever are going to love it!

Ingredients for Caramel Apple Nachos

• Apples, cored and sliced – I love using a mixture of Granny Smith and Pink Lady apples.
• Caramel dip or sauce – Use your favorite caramel. I like to make my own homemade caramel sauce! 
• Toffee bits
• Mini chocolate chips
• Anything else you like on a caramel apple! – Don’t worry, I have more ideas below!

How to Make Apple Nachos

1. Begin by washing, coring, and slicing your apples. You can also peel your apple, if desired.
2. Next, arrange your apple slices on a large plate.
3. Drizzle your caramel on top of the apples. 
4. Sprinkle the toppings (toffee bits, mini chocolate chips etc) on top of the caramel drizzled apples. 
5. Enjoy immediately!

Caramel Apple Toppings

• Mini M&Ms 
• Heath bits 
• Chocolate chips 
• Peanut butter 
• Coconut 
• Sprinkles 
• Chopped nuts 
• Crushed graham crackers 
• Crushed pretzels 
• Melted white or milk chocolate

What is the best way to serve apple nachos?

I recommend making a bar of toppings and serving up individual portions so everyone can make their own caramel apple nachos! This keeps it fun, easy and deliciously customizable! 

Other desserts you’ll love!

• Oatmeal cream pies
• Maple donuts
• No bake peanut butter bars

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Caramel Apple Nachos

Attention: this will be your favorite way to eat caramel apples this Fall! Caramel apple nachos are easy to eat, customizable and dang good.

Course Dessert

Cuisine American

Keyword apple nachos, caramel apple, caramel apple nachos

Prep Time 15 minutes minutes

Servings 8 servings

Calories 70kcal

Ingredients

• 4 apples, cored & sliced
• 1/2 cup caramel dip or sauce
• 1/4 cup toffee bits
• 1/4 cup mini chocolate chips

Instructions

• Begin by washing, coring, and slicing your apples.
• Next, arrange your apple slices on a large plate.
• Drizzle your caramel on top of the apples.
• Sprinkle the toppings (toffee bits, mini chocolate chips etc) on top of the caramel drizzled apples.
• Enjoy immediately!

Nutrition

Calories: 70kcal | Carbohydrates: 9g | Protein: 0.3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 14mg | Potassium: 4mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 98IU | Vitamin C: 0.05mg | Calcium: 9mg | Iron: 0.1mg

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The post Caramel Apple Nachos appeared first on Cookies for Days.

Pumpkin White Chip Cookie Recipe

If you love pumpkin, you’re going to be obsessed with these pumpkin white chocolate chip cookies. Soft, chewy, cinnamony pumpkin cookie freckled with gooey, melty white chocolate chips – it is heaven in your mouth. And if we’re being honest, I’m really shocked that it’s not a combo that’s made more! If you’re looking for a tasty, elegant twist on your favorite fall flavor, you gourd-a try this. 

Okay, sorry, I’ll squash the puns now, but really – don’t let this fall pass you by without trying pumpkin white chip cookies. They’re the pumpkin dessert you didn’t know you needed, but really, truly do.

What Ingredients are in Pumpkin Cookies?

• Salted butter, softened – I always use salted butter! 
• Brown sugar  – I only use brown sugar in this recipe because it creates a chewy texture which is the goal here! 
• Egg
• Pumpkin, liquid removed (see instructions) – The reason we take the liquid out of the pumpkin is to help keep the cookies chewy. The extra liquid reacts with the leavening agents and tends to make things fluffy and cakey. 
• Canola oil – The canola oil will help the cookies spread instead of puffing up and being cakey. It will also give the edge of the cookie a buttery crisp texture! 
• vanilla extract
• All-purpose flour
• Cinnamon  – This is the STAR of the show. 
• baking soda
• salt
• White chocolate chips – Use your favorite white chocolate chips! I like to use Ghiradelli brand.

How to Make Pumpkin Cookies with White Chocolate Chips

1. Preheat the oven to 350° F (180° C). Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
2. In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and brown sugar until creamy. Set aside.
3. Reduce your pumpkin by lining a dinner plate with a few layers of paper towels. Measure out the 1/2 cup of pumpkin and then spread onto the paper towels. Cover with more paper towels and gently press down onto the pumpkin to remove the liquid from the pumpkin. Repeat this step until the pumpkin is thick and has reduced down to about 1/3 cup.
4. Add the egg, pumpkin, canola oil and vanilla extract to the mixing bowl and mix until well combined.
5. Add the all-purpose flour, cinnamon, baking soda and salt. Mix until a soft dough forms.
6. Fold in the white chocolate chips until evenly distributed.
7. Portion out the cookie dough into 1 1/2 tbsp portions (using #40 scoop) and then arrange on the prepared pan.
8. Repeat with remaining dough.
9. Bake at 350° F (180° C) for 8-10 minutes or until the cookies flatten, and the centers of the cookies no longer look wet and glossy.
10. Allow the cookies to cool on the pan for 10 minutes before transferring to a wire cooling rack.
11. Enjoy! Store at room temp in an airtight container for up to 3 days.

What’s the best way to store leftover pumpkin puree after making these cookies?

If you’re going to be baking another pumpkin treat within 2 days (I recommend my pumpkin whoopie pies or pumpkin crinkle cookies), you can go ahead and store it in an airtight container in the fridge. 

If you don’t have immediate plans to use your pumpkin puree, you can freeze it! Pumpkin puree actually freezes incredibly well (without altering flavor or texture!) I recommend putting it in a labeled freezer bag and freezing for up to 2 months.

Can I substitute dark or milk chocolate chips for white chocolate chips?

You totally can! These cookies are incredibly versatile and would taste extraordinary with milk or dark chocolate chips!

How should I store pumpkin cookies? 

Once cooled, store your cookies in an airtight container on the counter for up to 3 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies if you’d like more tips!

More Recipes Like Pumpkin White Chip Cookies

• Pumpkin Whoopie Pies
• Chewy Chocolate Chip Cookies
• White Chocolate Chip Cookies

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Pumpkin White Chocolate Chip Cookies

I took my favorite pumpkin cookie and stuffed it with white chocolate chips! You’re guaranteed to jack-o-love it!

Course Dessert

Cuisine American

Keyword chewy pumpkin cookies, pumpkin cookies, pumpkin white chocolate chip cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 35 small cookies

Calories 145kcal

Ingredients

• 1 cup (222g) salted butter, softened
• 1 1/4 cup (308g) brown sugar
• 1 egg
• 1/2 cup pumpkin, liquid removed to 1/3 cup (see instructions)
• 2 tbsp canola oil
• 1 tsp vanilla extract
• 2 1/2 cups (380 g) all-purpose flour
• 1 tbsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups white chocolate chips

Instructions

• Preheat the oven to 350° F (180 C). Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
• Cream together the butter and brown sugar until creamy. Set aside.
• Line a dinner plate with a few layers of paper towels. Measure out the 1/2 cup of pumpkin and then spread onto the paper towels. Cover with more paper towels and gently press down onto the pumpkin to remove the liquid from the pumpkin. Repeat this step until the pumpkin is thick and has reduced down to about 1/3 cup.
• Add the egg, pumpkin, canola oil and vanilla extract to the mixing bowl and mix until well combined.
• Add the all-purpose flour, cinnamon, baking soda and salt. Mix until a soft dough forms.
• Fold in the white chocolate chips until evenly distributed.
• Portion out the cookie dough into 1 1/2 tbsp portions (using #40 scoop) and arrange on the prepared pan.
• Repeat with remaining dough.
• Bake at 350° F (180 C) for 8-10 minutes or until the cookies flatten, and the centers of the cookies no longer look wet and glossy.
• Allow the cookies to cool on the pan for 10 minutes before transferring to a wire cooling rack.
• Store at room temp in an air tight container for up to 3 days.

Nutrition

Calories: 145kcal | Carbohydrates: 26g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 6mg | Sodium: 60mg | Potassium: 54mg | Fiber: 1g | Sugar: 13g | Vitamin A: 10IU | Vitamin C: 0.05mg | Calcium: 28mg | Iron: 1mg

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The post Pumpkin White Chocolate Chip Cookies appeared first on Cookies for Days.