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Pumpkin White Chocolate Cookie Cups | Can't Stay Out of the Kitchen | these delicious #CookieCups use only 5 ingredients including a #pumpkin #CookieMix. Real #WhiteChocolateChips add great flavor & texture. This easy #recipe is terrific for #FallBaking or #Christmas #holiday fun. Made in #MiniatureMuffinTins, these #cookies are a #dessert your family won't soon forget. Irresistible! #Chocolate #PumpkinWhiteChocolateCookieCups

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 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 24
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.
 
© Can’t Stay Out of the Kitchen
 

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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