Serves 36
40 min
Pumpkin Pecan White Chocolate Cookies
Recipe GLPRfd5eb1815260de
Soft and moist cookies bursting with autumn flavors. Pumpkin puree combines with warm spices, white chocolate chunks, and toasted pecans to create a delightful treat perfect for fall gatherings. Each bite delivers the comforting taste of pumpkin pie with a sweet white chocolate surprise.
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Ingredients
1 cup unsalted butter, softened
1 1/2 cups dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup solid pack pumpkin puree
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
10 ounces white chocolate, chopped
1/2 cup pecan halves
Directions
Preheat your oven to 300°F (150°C). Line cookie sheets with parchment paper or lightly grease them with butter.
In a large mixing bowl, cream together the softened butter and dark brown sugar, beating until the mixture is light and smooth, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract until fully combined.
Add the pumpkin puree to the mixture and stir until well blended and smooth.
In a separate bowl, whisk together the all-purpose flour, baking soda, and pumpkin pie spice.
Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
Gently fold the chopped white chocolate and pecan halves into the dough until evenly distributed.
Drop heaping spoonfuls of dough onto the prepared cookie sheets, spacing them at least 2 inches apart to allow for spreading.
Bake for 20-25 minutes, or until the edges are set and the cookies are light golden brown. The centers should still be slightly soft.
Remove cookies from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
