White chocolate chips and nuts are added to soft, cake-like pumpkin cookies.
| Prep Time: | 15 mins |
| Cook Time: | 22 mins |
| Additional Time: | 3 mins |
| Total Time: | 40 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon pumpkin pie spice
- 1 cup unsalted butter
- 1 ½ cups dark brown sugar
- 1 cup solid pack pumpkin puree
- 2 eggs
- 1 teaspoon vanilla extract
- 10 ounces white chocolate, chopped
- ½ cup pecan halves
Instructions
- Preheat oven to 300 degrees F (150 degrees C) Grease cookie sheets.
- 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.
- 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
| Calories | 170 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 50 mg |
| Sugars | 14 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Disappointed in these. Followed recipe with the exception of adding another tsp. of pumpkin pie spice and I thought they were still bland. Won’t be making again.
Very soft cake like cookie. I put the batter in the fridge to harden it up a bit before trying to use my cookie scooper to get the dough to the baking sheet. Other than that, its great and even remains soft out of the freezer!
Good base, but made the following alterations……….. 1 tsp pumpkin pie spice (not ½ tsp) ¾ cup butter (not 1 cup) 8 oz white chocolate chips (not 10 oz) Froze dough for 2 hours to firm. Baked at 350° (not 300°) for 13 minutes. ……………….. These really ARE delicious. They are also very cakey & sticky. Had to place wax paper between stacks when storing in air tight container. Unfortunately, they stick to the wax paper as well and can become ugly. I’ll make this again, but next time I’ll try to make them in short jumbo cupcake liners to prevent them from sticking to others when stacked with wax paper in between. Fingers crossed it works & will update with pics if it does!
I make these all the time, minus the white chocolate because I do not like white chocolate. Everyone I have made them for loves these cookies, (besides my sister who doesn’t like pumpkin). Great for those who want a taste of pumpkin or a large amount of pumpkin.
These were a hit on my cookie platter at Christmas. The pumpkin flavor was not overwhelming at all. The cookies were very soft too. I also threw in about half a bag of mini chocolate chips that I had on hand. Very good!
The natural Halloween Special! Excellent use of the not-so-versatile ingredient Pumpkin. Presentationwise, the white chocolate chips look bones as the pecans look like sticks as the dough looks like dirt. Those cookies have a uniquely terrific taste that I adopt as a Halloween flavor. These keep the people of the soup kitchen looking forward for Halloween. I highly recommend to have them served fresh.
I used all the butter it called for and didnt see any issues flavor wise. I upped the spice as suggested, and cooked at 325 which was the right temp for the 22 minute bake time. The batter was a bit to runny so I added an additional cup of flour. The pumpkin flavor was a wee bit subtle so im going to attempt to mess with the butter/pumpkin ratio. All in all this is a fabulous cookie and I am very happy how it turned out.
These are absolutely the best. My new favorite. My sweetheart can’t keep his hands out of the cookie jar. The only thing I changed was 1 teaspoon of pumpkin pie spice and I put in oven at 350 for 15 mins after I read the other reviews.
I followed some of the other reviews and doubled the pumpkin spice, and baked them at 350 for 15 minutes. At 15 minutes they still weren’t quite baked through, so I ended up at about 18 minutes, with some cookies still a little doughy on the inside. The flavor is good, though.
Yummy recipe! I made a few changes based off of other reviews. I added extra pumpkin spice, a full can of pumpkin puree, and sprinkled a sugar/pumpkin spice/cinnamon combo on the tops of the cookies before putting them in the oven. I let the dough chill for a bit before baking. And baked the cookies at 350 for 12 minutes. I think next time I make them I’ll add a bit more pumpkin spice. Great flavor overall.
Need to make these for a cookie exchange and I need 12 dozen. Can some one tell me how many cookies to a batch so I can buy enough ingredients?
These are delicious. I did add a 1/2 teaspoon extra pumpkin pie spice.
The taste was good, although a bit too sweet. The problem I had was how much they spread out in the oven…think “flat as a CD”! Then I put the batter in the freezer for awhile to firm them up…it made it slightly better, but still flat. Oven temp was 350 and they were baked for approx. 12-13 min. I won’t make these again, I’ll try something else.
These were overall very good cookies, but next time I will make a few changes: more pumpkin pie spice, 1 cup of pecans instead of half, and perhaps a little less white chocolate.
these were a huge hit. i did follow others suggestions on cutting down the sugar and white choc chips a tad,adding a 1/2 cup more pumpkin and doubling the spices. i also baked them at 350 for 10 mins.
Num! But of course… I don’t follow the recipe exactly. I used only half a cup of salted butter, and the rest pumpkin. I used an extra 1/4 cup of flour, cut down the sugar by a 1/4 cup. I used half white chocolate and half butterscotch. baked at 325 for 25 min. DELISH!
Great recipe!
Pretty good, but I will agree they were a bit bland. Definitely increase the spice. We also garnished with cinnamon right before baking, and that helped. A little too cakey for my taste as well.
i make this for my family all the time and they disappear faster than most of the things i bake for them.
good would make again, would add more pumpkin spice next time
The taste is a little flat.