Featured Recipe
Spiced Pumpkin White Chocolate Cookies
By Kate
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Baking at 345°F. Butter, demerara sugar instead of brown. Instant cream cheese pudding powder swaps vanilla. Flour mix now includes baking powder plus cinnamon and ginger replacing pumpkin spice. Dough stays shaggy, don’t overmix. White chocolate chips swapped for dried cranberries; add chopped pecans. Cookie size is 1.5 tablespoons, spaced well. Bake 7 to 10 minutes until bottoms faintly golden, tops pale. Cooling key. Soft centers, slightly under done for chew. Cracking gently means done. Sweet with subtle heat from spices and bursts of tangy fruit, nutty crunch bonus.
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Prep:
12 min
Cook:
10 min
Total:
22 min
Serves:
24 servings
cookies
fall baking
pumpkin recipes
Introduction
Soft cookies with a bite reimagined—ditch the standard pumpkin pie spice and vanilla pudding mix for a tart, tangy cream cheese pudding and warm, simple cinnamon and ginger. The quiet complexity builds in the chew with dried cranberries and pecans scattered through the dough. No precise timing here; feel the dough, watch the color shift at the edges, smell the baking nutty spice aroma. These demand attention mid-bake—don’t wander off. Underbake modestly to keep centers plush. Master the texture and the twists. White chocolate’s replaced to cut cloying sweetness, swap in bright fruit and crunch for balance. These cookies don’t just sit pretty—they deliver layers of character inside. Low and slow flavor build.
Ingredients
About the ingredients
Butter plays a foundational role here; make sure it’s softened but not melting to keep dough creamy and hold air well. Demerara sugar brings a toffee tone and varied texture. If unavailable, light brown sugar works similarly but expect a slight smoothness. Instant cream cheese pudding powder gives tang and moisture without extra sour cream or buttermilk—use it or sub with lemon or sour cream powder for similar effect. Vanilla extract quality matters; avoid imitation for best aroma. Dried cranberries introduce sharpness; if allergic or unwanted, sub golden raisins or chopped dried apricots for sweetness without overpowering texture. Pecans add oily crunch and buttery notes—walnuts or almonds fit fine but toast them lightly for best flavor. Flour mix uses baking powder—not soda—for a light crumb and to balance acidity from cream cheese powder and fruit. Spice balance leans more on cinnamon and ginger; feel free to tweak with cloves or nutmeg but keep subtle to not overpower fruit.
Method
Technique Tips
Mixing order matters. Creaming sugar and butter with cold eggs right after helps maintain emulsion, prevents curdling which leads to dense cookies. Integrate dry into wet gently, overzealous stirring squashes air pockets and yields tough baked goods. Watch dough texture: should cling slightly to spoon but still be malleable enough to scoop cleanly. Baking temp slightly lowered from 350°F to 345°F slows edge browning allowing the centers to develop chewiness without burn risk. Look for the faint golden hue on cookie bottoms as your done signal. Tops should remain pale with subtle sheen—if dull and cracked, you’ve gone too far. Let cookies rest on baking sheet 3 minutes for residual heat to finish and set outside; touching too soon leads to breakage. Wire rack cool down avoids steam sogging beneath cookies, preserving crisp edges. Freezing dough balls on sheet first before transferring into bag keeps shape and portion to ease future baking. Use sharp spatula and gentle jabs to lift cookies, avoiding breaks.
Chef's Notes
- 💡 Use softened butter; not melted. It keeps the dough creamy. Control texture. Don't skip the demerara—adds a unique crunch. Slow mixing, especially with flour and wet ingredients. Be gentle; overmixing will lead to tough cookies. Cranberries bring tang. If they're too tart, rinse them briefly. Can swap for raisins but texture changes.
- 💡 Dough should feel sticky. If it’s too wet, chill briefly. Keep an eye. Slightly underbaked cookies keep chewiness intact. Within 3 minutes of removing from oven, rest on baking sheet helps set. Don't touch too soon—breakage risk. This helps a lot.
- 💡 Baking soda not needed; the baking powder elevates. It’s a key difference—light and fluffy. Germ of wisdom here: Once the edges are firm but center still soft—ideal time to take them out. Watch the smell, golden edges just slightly hinting. Color matters more than time.
- 💡 Pecans add a buttery crunch. Use lightly toasted for depth. Not a fan? Swap in walnuts or almonds, textural variations matter. Control the size of cookies, uniform rounds ensure even baking. Space them out, 2.5 inches; they expand. Keeps them from blending.
- 💡 If storing, use airtight containers. Prevents sogginess. Freeze dough balls—shape preserved better that way. Storing fully cooled cookies extends life a bit—avoid warmth capturing moisture. If making ahead, consider timing; fresh is priority. An extra minute of patience can yield superior texture.
Kitchen Wisdom
Can I make them smaller?
Sure size varies. If smaller, adjust cooking time. Monitor closely; check color, make sure the bottoms are slightly golden.
What if I don't like cranberries?
Options available—golden raisins for sweetness. Chopped dried apricots for a similar chew yet different profile. Can swap, keep textures in mind.
Problems with dough?
If too sticky, chill briefly. Too dry? Add a teaspoon of milk. Keep track of wet to dry ratios. Probably quantities need adjusting.
Best way to store?
Airtight at room temp a must. If freezing, dough balls work better than baked. Less change in texture. Just shape them before. Pieces freeze well.
