Ingredients
Scale
- 175 grams white chocolate
- 1 tablespoon coconut oil
- 1 pinch vanilla bean
- 1 tablespoon cream cheese, room temperature
- 1/2 cup butter, browned and cooled
- 100 grams brown sugar (1/2 cup)
- 80 grams white sugar (1/4 cup + 2 tablespoons)
- 60 grams pumpkin purée (1/4 cup)
- 185 grams flour (1 1/2 cups)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1 pinch fresh grated nutmeg
Instructions
- Prepare the white chocolate bark by melting white chocolate and coconut oil in a microwave. Stir in vanilla and cream cheese, then freeze.
- Brown butter in a saucepan until golden. Let it cool.
- Preheat oven to 350°F. Mix brown butter, sugars, and pumpkin purée until smooth.
- Add flour, baking soda, salt, and spices. Fold into a dough.
- Chop the frozen white chocolate bark and mix into the dough.
- Portion dough into balls, flatten slightly, and bake for 16 minutes (tapping pan halfway).
- Cool on a wire rack before serving.
Notes
- Store cookies in an airtight container for up to 3 days.
- For a smoother texture, sift dry ingredients.
- Adjust spices to taste.
- Prep Time: 20 mins
- Cook Time: 16 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg