Pumpkin Pecan White Chocolate Cookies

Soft, cake-like pumpkin cookies with pecans and white chocolate chips.

Pumpkin Pecan White Chocolate Cookies Ingredients

The following are the ingredients needed to make delicious Pumpkin Pecan White Chocolate Cookies for 36 servings:

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pumpkin pie spice
  • 1 cup unsalted butter
  • 1 1/2 cups dark brown sugar
  • 1 cup solid pack pumpkin puree
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 10 ounces white chocolate, chopped
  • 1/2 cup pecan halves

Pumpkin Pecan White Chocolate Cookies Cooking Instructions

  • Prep15m
  • Cook22m
  • Ready In40m

To cook Pumpkin Pecan White Chocolate Cookies, you need about 15 minutes of preparation time. The time needed to cook this Pumpkin Pecan White Chocolate Cookies is about 22 minutes , and you can serve your Pumpkin Pecan White Chocolate Cookies within 40 minutes . The following are the steps to cook Pumpkin Pecan White Chocolate Cookies easily:

  1. 1 Preheat oven to 300 degrees F (150 degrees C) Grease cookie sheets.
  2. 2 In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs and vanilla, then stir in the pumpkin puree until well blended. Combine the flour, baking soda, and pumpkin pie spice; stir into the pumpkin mixture. Fold in the white chocolate and pecans. Drop by heaping spoonfuls onto the prepared cookie sheets. Cookies should be at least 2 inches apart.
  3. 3 Bake for 20 to 22 minutes in the preheated oven, until bottoms are lightly browned. Cool for 5 minutes on baking sheets before removing to cool on wire racks.

Nutrition Facts

Per Serving: 170 calories; 9.3 grams of fat; 20.2 grams of carbohydrates; 2 grams of protein; 26 milligrams of cholesterol; 50 milligrams of sodium.

  1. Nov 2nd 2011

    Great recipe!

  2. Jan 25th 2011

    good would make again, would add more pumpkin spice next time

  3. Nov 1st 2006

    I changed these a bit to make them better in my opinion. I added twice the pumpkin pie spice and used homegrown butternut squash instead of pumpkin. I also used semi-sweet chocolate chips an ...

  4. Oct 20th 2005

    WOW! This cookie is the best cookie I've ever made and I've made a lot!! It taste very much like pumpkin cheesecake. I increased the pumpkin spice as suggested. I thought the cookies were ...

  5. Feb 18th 2005

    I made this cookie recipe according to the directions. I baked them at 300 degrees, after letting them sit on the cookie sheet approx. 5 min. I removed them from the sheet and allowed them t ...

  6. Nov 22nd 2004

    These have potential, but are only for cooks who are not afraid to experiment. Next time I will double the pumpkin pie spice, use half the butter (to keep them from being so sticky), and ke ...

  7. Feb 16th 2004

    It's ironic that the bakers trying this recipe liked more spice as if you increase the spice to 1tsp you have Mrs. Fields recipe - verbatim. This is one of my family's absolute favorites an ...

  8. Jan 5th 2003

    Made these cookies for a party, were a hit. These cookies are very cakey and soft. I tried mine without the pecans, and they still work very well. Could add a bit more spice.

  9. Oct 31st 2001

    These are great cookies! The pumpkin and white chocolate taste wonderful together.....especially warm right out of the oven. I added a little more pumpkin pie spice than the recipe called for.