Recipe by Alicia Van Couvering
"Soft, cake-like pumpkin cookies with pecans and white chocolate chips."
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2 1/4 cups
pumpkin pie spice
1 1/2 cups
dark brown sugar
solid pack pumpkin puree
white chocolate, chopped
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 and is an excellent - but credit is due to Mrs. Fields- you may also increase the pecans and toast them prior to adding to the mix for an added 'nutty' flavor.
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 keep them in a plastic container with wax paper between the layers to keep them from ending up one big goopy mess.
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 to cool. After eating one I found it to be doughy in the middle. The next batch I baked at 350 degrees for 15 min. it seemed to work much better baking these cookies at a higher temperature.
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 and added a 1/2 tsp of salt because I think it brings out the flavor of the other ingredients better. I did add more flour as well, because I wanted a taller, chewy texture rather than flat and cakey and baked them at 325 degrees. I think the lower temperature made them spread to flat. These were such a huge hit with the changes! I've made these a few times now, by request of those who ate them the first time. Definately a 5-star ater the changes. Highly addictive!!!
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.
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 just a little too sweet so I will decrease the sugar by 1/2 cup. Also..I may try just a little less white chocolate chips so they don't overwhelm the cookie. This is a must try! Oh..note to those who are having problems with the baking..try weighing your flour and try refrigerating your dough for a few hours and then maybe squishing them down a little. Mine came out perfect..more cakelike than chewy which I prefer. Good luck!
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.
I LOVED these!!! I used light-brown sugar instead of the called for dark, Crisco (butter flavored) and I turned the temp. up to 350 like someone else suggested. I found a 9 minute bake time for smaller cookies and 13 minutes for a bit larger ones the best. I let them cool on the pan for about 5 minutes then transfered to a wire rack where they didn't stay very long as my hubby and kids quickly gobbled them up!! Thanks for the great recipe!! The only thing I'll do different is double or tripple the recipe next time!!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Pecan White Chocolate Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 84
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