Pumpkin-White Chocolate Chip Cookies

by Christin Mahrlig on June 16, 2014

in Cookies, Sponsored

This is a Sponsored post written by me on behalf of LIBBY’S Pumpkin. All opinions are 100% mine.

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Pumpkin goes a little tropical in these pumpkin cookies with white chocolate chips, macadamia nuts, and just a hint of shredded coconut. Pumpkin is an ingredient I enjoy cooking with year round and I love to try and adapt it to the different seasons. Since it’s a gazillion degrees in South Carolina I wanted to use pumpkin to make a soft, cakey cookie that would be well-suited for ice cream sandwiches

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I thought white chocolate, macadamia nuts, and coconut would be perfect for summer. The macadamia nuts add a nice crunch and the coconut provides some texture contrast as well as sweetness. You could switch out the white chocolate chips for semi-sweet or milk chocolate and the macadamia nuts for any type of nut. The wonderful thing about pumpkin is it goes well with just about anything.

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Whenever I cook with pumpkin, I always use LIBBY’S 100% Pure Pumpkin. It is naturally sodium-free  has no added sugar or preservatives, and is full of good nutrition. Plus LIBBY’S pumpkin allows you to easily cut back on fat and calories in baked goods without sacrificing flavor.

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There’s no butter or oil in these cookies but you wouldn’t know it from tasting them. The pumpkin  is all that’s needed to create plenty of moistness and flavor. They are best eaten warm from the oven, straight from the refrigerator, or as an ice cream sandwich. My favorite is as an ice cream sandwich. Even after being in the freezer, these cookies still stay soft and make a super easy to eat sandwich.

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You’ll have a little pumpkin left over if you use a 15 ounce can of LIBBY’S pumpkin. It can either be frozen (try freezing it in ice cube trays to make small portions you can add to sauces or chili) or you can add a spoonful or two to a bowl of oatmeal, mix it with cream cheese and cinnamon and spread it on your bagel, or add it to mac and cheese. The possibilities are endless when cooking with LIBBY’S pumpkin.

You can also check out my Pumpkin Pinterest Board for more recipe inspiration. I’ve pinned over 400 pumpkin recipes. Yes, you could say I like pumpkin a little bit.

And if you have a creative way you like to use pumpkin to cut the calories and fat, share it with #PumpkinCan  for the opportunity to win weekly prizes. You can also find great recipe ideas there for using LIBBY’S Pumpkin including a recipe for Pumpkin-Orange Granita. How refreshing does that sound! Somebody please make it and I’ll trade you a pumpkin ice-cream sandwich for a bowl of it! Be sure to follow LIBBY’S Pumpkin on Facebook, LIBBY’S Pumpkin on Twitter, and LIBBY’S Pumpkin on Pinterest so you don’t miss out on any new recipes or prize winning opportunities.

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Pumpkin-White Chocolate Chip Cookies
 
Ingredients
  • 1 cup LIBBY’S 100% Pure Pumpkin (find it in the baking aisle)
  • ½ cup white sugar
  • ½ cup brown sugar
  • ½ cup apple sauce
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • 1 cup white chocolate chips
  • ¾ cups chopped Macadamia nuts
  • ¼ cup packed shredded coconut
  • Ice cream if you want to make ice cream sandwiches (vanilla and salted caramel are good choices)
Instructions
  1. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
  2. In a large bowl, whisk together pumpkin, both sugars, applesauce, egg, and vanilla until mixed well.
  3. In a separate bowl combine flour, baking powder and soda, cinnamon, salt, ginger, and nutmeg.
  4. Add flour mixture to pumpkin mixture and use a wooden spoon to stir together.
  5. Stir in chocolate chips, macadamia nuts, and coconut. Use your fingers to break apart the clumps of coconut before you add it.
  6. Drop by heaping tablespoonfuls onto prepared pans and slightly flatted mounds of dough with your fingers or the back of a spoon.
  7. Place in preheated oven and bake 12-15 minutes, or until no longer doughy on top.
  8. Let cool for a few minutes and use a spatula to transfer to cooling racks. To make ice cream sandwiches, cookies should be refrigerated first to firm them up some and ice cream should be softened a little to make it easier to spread.
Notes
Makes 20-22 cookies

 

 

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{ 30 comments… read them below or add one }

Shikha @ Shikha la mode June 19, 2014 at 2:57 am

Mmmmm this reminds me of whoopee pies, with the soft texture of the cookies! Also, is it really that hot ? Bring that heat to SF, where it is NOT hot at all :/

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Christin Mahrlig June 19, 2014 at 9:19 am

It is like a whoopie pie with ice cream :)
And we can definitely share some of our heat!

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Trevor aka The Burger Nerd June 18, 2014 at 9:28 pm

I was sold on the cookie idea after the first couple pics but then blammo! you hooked me with the pics of turning them into ice cream sandwiches….which is one of my all time favorite ice cream treats. Great recipe, thanks for sharing it.

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dina June 18, 2014 at 10:20 am

i love white chocolate chips. yum!

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Cailee @ hellohealthyeating.com June 18, 2014 at 10:03 am

These look AMAZING!! What a great idea for a recipe!! YUM!

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dina June 17, 2014 at 7:45 pm

they look yummy!

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Danae @ Recipe Runner June 17, 2014 at 6:45 pm

I love the tropical twist on these pumpkin cookies, I never thought to try that! I also love that there is no butter or oil, now I can eat more of them, right?!

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Jess @ On Sugar Mountain June 17, 2014 at 3:53 pm

You know I always think to turn to pumpkin during October and November for Fall, but I love the idea of pairing it with coconut and macadamia nuts for summer! What a brilliant idea, Christin! :D

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ela@GrayApron June 17, 2014 at 11:13 am

Ice cream sandwiches…so good. Yours look fantastic!

ela h.

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Kelly June 17, 2014 at 1:54 am

I love could eat pumpkin all year long too especially in cookies that look this delicious :) Oh my and adding a scoop of ice cream in between sounds irresistible!

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Pat June 17, 2014 at 12:02 am

Oh, these look delicious. Nice touch with the pumpkin. :)

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Christin Mahrlig June 17, 2014 at 8:56 am

Thank you Pat! Pumpkin is easily one of my favorite ingredients to cook with :)

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Rhonda June 16, 2014 at 11:52 pm

I just made these! Only had regular chocolate chips and left out the nuts; But they still turned out great, and still made great ice cream sandwiches! I had to use the left over pumpkin I had after making your pumpkin sliders the other day and I’m so grateful for both recipes! Thank you.

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Christin Mahrlig June 17, 2014 at 8:58 am

Yay! I’m so glad you liked both recipes Rhonda. I think I might have to try them with the regular chocolate chips instead of the white too. And maybe some pecans instead of macadamia nuts. Hope you are having a wonderful week!

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Kristi @ Inspiration Kitchen June 16, 2014 at 11:29 pm

I love, love, love pumpkin Christin – so these are perfect. Oh, and did I mention that white chocolate is another one of my favorite things? What a great recipe!

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nicole ~ Cooking for Keeps June 16, 2014 at 10:39 pm

Yum-o!

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Jessica @ www.caretakerskitchen.com June 16, 2014 at 10:28 pm

These cookies sound great right now – it’s been rainy and in the 50s here!

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Christin Mahrlig June 17, 2014 at 9:00 am

That’s very different from our weather! It’s been hot and humid and we’ve been getting thunderstorms most evenings.

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Medeja June 16, 2014 at 9:28 pm

I have never tried baking with pumpkin.. still.. :D these cookies really convinced me that I should

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Matt @ Runner Savvy June 16, 2014 at 8:03 pm

Drool!

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Pamela @ Brooklyn Farm Girl June 16, 2014 at 8:00 pm

Besides having me crave these cookies like crazy, now I’m also so excited for pumpkin season! Thanks for the smile for these cookies!

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Carol at Wild Goose Tea June 16, 2014 at 7:45 pm

Pumpkin goes tropical—-I love the line. And you know what you succeeded! I love pumpkin, so I am predisposed to like these even before I read the recipe.

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Jessica @ Sweet Menu June 16, 2014 at 6:05 pm

Wow! These cookies look yum! I just love how American’s incorporate pumpkin into sweet recipes – I will have to try!

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marcie June 16, 2014 at 6:02 pm

I’ll take these cookies with ice cream for sure! I’m definitely craving pumpkin now!

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Cindy @ Pick Fresh Foods June 16, 2014 at 3:02 pm

I love pumpkin! These cookies sound delicious! I love that you don’t need oil or butter for these.

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Samina | The Cupcake Confession June 16, 2014 at 2:16 pm

Gooooodness!!! Pumpkin and white chocolate????? I.WANT!!!!!!!!!!!!!!!!!!!!! <3 These cookies look soooo good and I would LOVEEEE to scoop some ice cream between the two cookies and feed my face with this sweet, delicious goodness!

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Consuelo - Honey & Figs June 16, 2014 at 1:11 pm

Mmmm pumpkin and white chocolate sounds like a match made in heaven! These are too awesome! :)

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Natalie @ Tastes Lovely June 16, 2014 at 12:04 pm

Oh these just sound delicious Christin. And healthy too! I just love pumpkin. Great way to add moisture and flavor to baked goods without adding too many extra calories.

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Gayle @ Pumpkin 'N Spice June 16, 2014 at 11:24 am

Pumpkin anything is my absolute favorite, but combining with white chocolate chips sounds out-of-this-world amazing!

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Shashi June 16, 2014 at 10:56 am

Coming to your blog is leaving me famished today! :) These cookies look and sound amazing – I love baking with pumpkin too!

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