Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 14-16 cookie dough balls
Measurements:
(Recipe in grams below!)
Cookie Dough
1/2 cup butter
1/2 cup pumpkin (drained to approximately 1/3 cup)
1/2 cup granulated sugar
1/4 cup brown sugar
1 tsp vanilla extract
1 & 3/4 cup All-Purpose Flour (heat-treated)
1 tsp pumpkin pie spice
1/2 tsp ginger
1 tsp cinnamon
Coating
1 & 1/2 cup white chocolate chunks/chips
Topping
cinnamon
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Measurements In Grams:
Cookie Dough
113 grams butter
120 grams pumpkin (drained to approximately 75 grams)
100 grams granulated sugar
50 grams brown sugar
4 grams vanilla extract
210 grams All-Purpose Flour (heat-treated)
1 tsp pumpkin pie spice
1/2 tsp ginger
1 tsp cinnamon
Coating
255 grams white chocolate chunks/chips
Topping
cinnamon
Kitchen Equipment
Stand mixer with paddle attachment OR medium sized bowl with whisk and rubber spatula
cookie scooper
Instructions:
Step 1
Drain your pumpkin until as much water contents are gone.
Beat room temperature butter, drained pumpkin, granulated sugar, and brown sugar with a whisk or paddle attachment (stand mixer) until mixture turns an off-white color (1-2 minutes).
Step 2
Mix in vanilla extract until combined.
Step 3
Pour flour into a heat-safe bowl and microwave for 60 seconds.
Add All-Purpose flour, pumpkin pie spice, ginger, and cinnamon into the mixture and fold until the dough is formed.
Step 4
Use a medium cookie scooper (1 & 1/2 tbsp) and scoop cookie dough.
Step 5
Chill cookie dough for 30-60 minutes.
Step 6
While cookie dough balls are chilling, melt white chocolate until smooth.
Coat each cookie dough ball in chocolate and let chill till the coating is dry.
Step 7
Sprinkles cinnamon on top and enjoy!
Eat fresh or store in chilled environment in an air-tight container for up to 10 days!
