Pumpkin White Chocolate Cookie Cups

Name: Pumpkin White Chocolate Cookie Cups
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 14 oz. box pumpkin spice cookie mix; 1/4 cup canola oil (or avocado oil); 1 large egg; 2 tbsp. half-and-half; 1 cup white chocolate chips (NOT vanilla chips or premiere white baking chips)

October 23, 2024Teresa Ambra

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We started our holiday baking earlier this month, and these delicious Pumpkin White Chocolate Cookie Cups were the first cookies to come out of the oven. This super easy 5-ingredient recipe includes a pumpkin spice cookie mix along with REAL white chocolate chips (not vanilla chips or premiere white baking chips). I used 15 boxes of Pumpkin Cookie Mix, all in all.

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This is really an easy cookie recipe to bake. I used miniature muffin tins to make these treats and they turned out splendidly with great flavor and texture. Pumpkin plus white chocolate is a delectable combination. Plus, these come out with a cookie texture, not a muffin or cake-like texture. We loved ’em.

I bagged, sealed and labeled them and they now reside in our large freezer until distribution day arrives. Pumpkin Cookie Mix is available right now at almost any super market. I purchased our boxes at a local Walmart. If you’re excited about pumpkin flavors this time of year, this is a terrific way to enjoy them–and so easy too!

Pumpkin White Chocolate Cookie Cups are sensational cookies baked in miniature muffin tins!

This easy, 5-ingredient recipe is a fabulous way to enjoy pumpkin!

You’ll savor every bite!

Cookie Cups are a great way to enjoy cookies!

Here’s what I did.

I used these ingredients.

Pour pumpkin spice cookie mix into a mixing bowl.

Add an egg and oil.

Add half-and-half.

Stir well to combine.

Add REAL white chocolate chips, not vanilla chips or premiere white baking chips.

Stir ingredients to combine.

Spray muffin tins generously with cooking spray. Spoon Mixture into muffin tins about 7/8 full. You can also roll mixture into balls and drop into the tins.

Bake at 350 degrees for about 20 minutes, until toothpick inserted in center comes out clean and muffins are set.

Allow cookie cup to cool completely in muffin tins before removing to platter.

Pumpkin White Chocolate Cookie Cups are delightful, bite-sized cookies!

If you enjoy pumpkin spice flavors, you’ll be drooling after the first whiff!

This recipe is easy enough for children to bake up!

Here’s the recipe.

PUMPKIN WHITE CHOCOLATE COOKIE CUPS

(My own concoction)

Pumpkin White Chocolate Cookie Cups

Teresa Ambra

Savor the deliciousness of Fall flavors in these luscious Pumpkin White Chocolate Cookie Cups. This 5-ingredient dessert recipe includes a pumpkin spice cookie mix and real white chocolate chips. Every bite is mouthwatering. Great treat for fall baking or Christmas Holiday fun.

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Prep Time 5

Cook Time 20

Total Time 25

Course Cookies, Brownies and Bars, Dessert

Cuisine American

Servings

Calories 138 kcal

Equipment

1 24-tin miniature muffin tin
1 large mixing bowl
1 wooden spoon or whisk
measuring cups

Ingredients

14 oz. box pumpkin spice cookie mix
1/4 cup canola oil or avocado oil
1 large egg
2 tbsp. half-and-half
1 cup white chocolate chips NOT vanilla chips or premiere white baking chips

Instructions

Preheat oven to 350°.
Spray miniature muffin cups generously with cooking spray.
Combine the cookie mix, oil and egg in a large bowl and stir to combine.
Stir in the half-and-half and white chocolate chips until the batter is combined.
Roll batter into balls and place cookie balls into muffin tins (or drop by spoonfuls into tins).
Bake fat 350° for about 20 minutes or just until the edges turn golden and a toothpick inserted in center comes out clean.
Rotate muffin pans on oven racks half way through baking time (if baking more than one pan at a time).

Notes

NOTE: I found these cookie cups did better by rolling the dough into balls rather than using a cookie scoop. You can also drop cookie dough by spoonfuls into tins.

NOTE: Be sure to use true white chocolate chips. Most stores only carry white or vanilla chips. They are not the same. In the Dallas area the only two stores that carry white chocolate chips are Kroger and Trader Joe’s.

NOTE: Use only as much half-and-half as needed to get the ingredients to come together in a thick, cookie-dough form. I used about two tablespoonfuls.

NOTE: If you use 24-tin miniature muffin pans, the cookie cups take about 20 minutes to bake completely. If you use large 48-tin muffin trays, these may take about 22 minutes to cook completely. If you bake more than one tray at a time, rotate the trays on the oven racks after 10 minutes of baking time.

Nutrition

Calories: 138kcalCarbohydrates: 17gProtein: 1gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 10mgSodium: 119mgPotassium: 82mgFiber: 0.3gSugar: 12gVitamin A: 18IUVitamin C: 0.1mgCalcium: 33mgIron: 1mg

Keyword chocolate, cookies, dessert, pumpkin, pumpkin spice cookie mix, white chocolate chips

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