White Chocolate Cranberry Pumpkin Cookies

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Happy official fall and pumpkin season!!!

Starting off the season with soft, fluffy pumpkin cookies stuffed with white chocolate and cranberries with a hint of orange. These are lightly sweet which helps the white chocolate shine and offset the tartness of the cranberries. A bit of orange extract makes the whole combo into this deliciously bright fall offering.

Aside from the orange, these cookies are similar to my White Chocolate Cranberry Oatmeal Cookies. Same condiments, different cookie. One a light and fluffy ode to fall, another a chewy classic oatmeal cookie. Both scrumptious.

Before writing up this recipe I felt a twinge of pumpkin guilt. You know, the I’m making and sharing so many pumpkin recipes and desserts that maybe everyone is already sick of them except me? Then I remembered that I actually haven’t shared any truly fall recipes on the blog yet this year! I somehow managed to hold myself off until after the autumn solstice. That doesn’t mean I haven’t been baking fally things, uh uh no. I’ve already opened one of my precious cans of pumpkin from the States (what I did with the extra room in my baggage because a small can of pumpkin costs almost 5euro in Florence) and squeaked out a batch of these pumpkin cookies, brownies with a spiced pumpkin cream cheese swirl, and pumpkin streusel coffee cake. Fall, I welcome thee with open arms.

So, I hope wherever you are in the world, you share my love for autumnal things, and enjoy baking up these White Chocolate Cranberry Pumpkin Cookies, don a sweater and some cozy socks, and read a book with a nice mug of tea. Hopefully your weather allows for that.

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Recipe adapted from Some the Wiser


White Chocolate Cranberry Pumpkin Cookies

Makes about 2 dozen cookies

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Ingredients:

  • 1 cup / 240g pumpkin purée

  • 1 1/4 cups / 250g sugar

  • 1 egg

  • scant 1/2 cup / 90g oil

  • 1 tsp vanilla extract

  • 1/4 tsp orange extract

  • 2 1/2 cups / 300g all-purpose flour

  • 1 tsp cinnamon

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 3/4 cup / 105g dried cranberries

  • 3/4 cup / 127g white chocolate chips

Directions:

Oven 350°F / 177°C. Baking sheet lined with parchment paper, silpat, or greased.

  1. Combine pumpkin, sugar, egg, oil, and extracts in a large bowl.

  2. In another medium bowl, whisk together flour, cinnamon, baking powder, baking soda, salt.

  3. Add dry ingredients, cranberries, and white chocolate chips to wet ingredients, stirring until evenly moistened.

  4. Drop by generous spoonful onto prepared baking sheet and bake for 9-12 minutes, or until bottom of cookies are golden brown and the center still looks a bit wet.


Jenny’s Notes:

  • I used half goji berries half cranberries last time and really liked it. Dried cranberries usually have loads of sugar and I liked that the goji berries were unsweetened.

cookies, pumpkin, white chocolate chips, cinnamon, orange, cranberry, goji berry, fall recipe
dessert
American
Yield: 24-26
Author:

White Chocolate Cranberry Pumpkin Cookies

Soft and fluffy pumpkin cookies loaded with mini white chocolate chips, dried cranberries, and goji berries with a hint of orange and cinnamon.
prep time: 25 Mcook time: 12 Mtotal time: 37 M

ingredients:

  • 1 cup / 240g pumpkin purée
  • 1 1/4 cups / 250g sugar
  • 1 egg
  • scant 1/2 cup / 90g oil
  • 1 tsp vanilla extract
  • 1/4 tsp orange extract
  • 2 1/2 cups / 300g all-purpose flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup / 105g dried cranberries
  • 3/4 cup / 127g white chocolate chips

instructions:

How to cook White Chocolate Cranberry Pumpkin Cookies

  1. Oven 350°F / 177°C. Baking sheet lined with parchment paper, silpat, or greased.
  2. Combine pumpkin, sugar, egg, oil, and extracts in a large bowl.
  3. In another medium bowl, whisk together flour, cinnamon, baking powder, baking soda, salt.
  4. Add dry ingredients, cranberries, and white chocolate chips to wet ingredients, stirring until evenly moistened.
  5. Drop by generous spoonful onto prepared baking sheet and bake for 9-12 minutes, or until bottom of cookies are golden brown and the center still looks a bit wet.

NOTES:

I used half goji berries half cranberries last time and really liked it. Dried cranberries usually have loads of sugar and I liked that the goji berries were unsweetened.

Calories

168.23

Fat (grams)

5.85

Sat. Fat (grams)

1.37

Carbs (grams)

27.70

Fiber (grams)

0.93

Net carbs

26.77

Sugar (grams)

17.09

Protein (grams)

1.99

Sodium (milligrams)

130.03

Cholesterol (grams)

8.86
Nutritional information is approximate. Based on 24 servings.
Created using The Recipes Generator
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Orange Chocolate Chip Scones

Do you know what goes great with cold weather?  Hot beverages, like tea and coffee. 

And do you know which carbs goes best with tea and coffee?  Scones. 

That's not to say that scones are dry and should only be served with hot liquids to help re-salivate your mouth.  If that's your past experience, then you need to find a new scone recipe or scone baker.  I like the sound of that.  Scone baker.  Sconed baker.  The scorned baker.  Maybe not.  Moving on.  These scones are wonderful!!  Light and flaky.  Not too sweet, with a nice burst of citrusy orange that pairs beautifully with the bitterness of the chocolate.

January is for baking.  Not dieting.  (Whole30 I'm looking at you.  In a very kind way.  Maybe not.)  Particularly breads, scones, cookies...winter and carbs are good buddies.  Love handles are an awkward third wheel.  But we get to wear big cozy sweaters and sit by fireplaces if we want to.  I love winter.  I love baking. I love these scones. Without further ado….

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Joy the Baker


Orange Chocolate Chip Scones

Makes about 12 scones

Ingredients:

  • 3 cups / 360g all-purpose flour

  • 1/4 cup / 50g sugar

  • 4 tsp orange zest

  • 4 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp salt

  • scant 3/4 cup / 150g oil

  • 1 egg

  • 3/4 cup / 180g buttermilk

  • 1 cup / 170g chocolate chips or chunks

Directions:

Oven 425°F / 218°C.  Baking sheet lined with parchment paper.

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  1. In a large bowl whisk together flour, sugar, zest, baking powder, baking soda, and salt.  Add oil and mix until texture resembles coarse crumbs.

  2. Whisk together egg and buttermilk.  Add to dry mixture until evenly moistened but being careful not to overmix.  Fold in chocolate chips. 

  3. Turn dough out onto a lightly floured surface and knead for a few rounds, 12-14 times.  Roll or pat out into a rectangle of about 1-inch thickness.  Cut into 12 squares.

  4. Place on prepared baking sheet and bake for 12-15 minutes, until scones no longer look doughy in the center and the bottoms are a light golden brown.  

  5. Best served same day, with tea and coffee and butter and jam, if you wish.   



Jenny's Notes:

  • In place of chocolate chips you can also break up a chocolate bar. Last time I used a chocolate bar with hazelnuts in it for Orange Hazelnut Chocolate Chip Scones and it was scrumptious.

  • Scones are so great, and there are many different varieties and recipes for them.  As long as they aren't too dry, I think they all have merit.  In fact, I have several different scone recipes, this is just one of them.  They are similar, but with slight differences that make each one valuable.

Scones, quick bread, orange, chocolate
bread, breakfast
American, British
Yield: 12 servings
Author:

Orange Chocolate Chip Scones

Light, moist, orange and chocolate chip scones.
prep time: 25 Mcook time: 15 Mtotal time: 40 M

ingredients:

  • 3 cups / 360g all-purpose flour
  • 1/4 cup / 50g sugar
  • 4 tsp orange zest
  • 4 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • scant 3/4 cup / 150g oil
  • 1 egg
  • 3/4 cup / 180g buttermilk
  • 1 cup / 170g chocolate chips or chunks

instructions:

How to cook Orange Chocolate Chip Scones

  1. Oven 425°F / 218°C. Baking sheet lined with parchment paper.
  2. In a large bowl whisk together flour, sugar, zest, baking powder, baking soda, and salt. Add oil and mix until texture resembles coarse crumbs.
  3. Whisk together egg and buttermilk. Add to dry mixture until evenly moistened but being careful not to overmix. Fold in chocolate chips.
  4. Turn dough out onto a lightly floured surface and knead for a few rounds, 12-14 times. Roll or pat out into a rectangle of about 1-inch thickness. Cut into 12 squares.
  5. Place on prepared baking sheet and bake for 12-15 minutes, until scones no longer look doughy in the center and the bottoms are a light golden brown.
  6. Best served same day, with tea and coffee and butter and jam, if you wish.

NOTES:

In place of chocolate chips you can also break up a chocolate bar. Last time I used a chocolate bar with hazelnuts in it for Orange Hazelnut Chocolate Chip Scones and it was scrumptious.

Calories

317.34

Fat (grams)

17.57

Sat. Fat (grams)

3.59

Carbs (grams)

37.50

Fiber (grams)

1.72

Net carbs

35.78

Sugar (grams)

12.69

Protein (grams)

4.72

Sodium (milligrams)

465.72

Cholesterol (grams)

16.10
Nutritional information is approximate and based on 12 servings.
Created using The Recipes Generator