Recipe by Jill Eshenbaugh
"This recipe was given to me by my aunt. Easy to make and everyone loves it. The hardest part is not eating them all while you are baking them!"
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2 1/4 cups
pumpkin pie spice
1 1/2 cups
packed brown sugar
solid pack pumpkin puree
white chocolate chips
These are a yummy cookie to make in the Autumn. I had to tweak it a little though. I increased the pumpkin pie spice to 2 Tsp. This gave the cookie a more of a pie flavour! Ugh! A whole CUP of butter? I did without the butter and used 1/4C applesauce & 1/4C of oil. I also reduced the white chips to 1C. I think 2C. would be too much and take away from the cookie itself. I wanted these cookies to be plump so I added 2 Tsp of baking powder. Also, for my first batch I followed the directions and baked at 300, but I decided to finish the rest at a 350 oven and baked for 15min. In direction #2, it says to put in Pumpkin PIE puree, but in the ingredients it say pumpkin puree. There is a difference in the two products. I used plain pumpkin puree. Overall, I think the cookies are good. They have a cake/muffin texture, very soft and moist. THX
My family loved them. However, they are not nearly as good as the Mrs.Field's Pumpkin Cookies.
This is now my standard cookie for the fall and Christmas season! I tried this a couple of years ago, and now get requests for it repeatedly. My step-mom even wanted me to make it for her birthday instead of a homemade pie! I would highly recommend trying it...the only word of caution is that it is a little hard to tell when they are done. Don't want to overcook them. (I leave out the pecans.) This was the first recipe I ever tried from this site...it made me want to come back for more! :)
This cookie was delicious!! The only change I made was to substitute 1 cup of the new cinnamon chips with 1 cup of white chocolate chips (instead of 2 cups of white chocolae chips). They were yummy!! I made them for a luncheon and they disappeared in no time.
There needs to more stars to add because these were KILLER! My man said they were amazing! I added my own spices though because i believe when working with anything pumpkin you can never have enough spice! :)
I doubled the spice and these cookies still lacked something. Maybe a cup of golden raisans would increase the flavor. They also needed a hotter oven, 325 degrees seemed right.
These were really scumptious even after subbing 3/4 cup whole wheat flour for white. As good as these were,1 cup of white chips would have been plenty as these were pretty sweet. I did use butter, but couldn't taste it at all, so a lower cholesterol fat alternative would work better for me.
Good easy cookie to make, doubled the spices, exchanged shelled salted pumpkin seeds for the nuts. Did bake for 20 mins at 325.
* Percent Daily Values are based on a 2,000 calorie diet.
White Chocolate Pumpkin Cookies
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 201
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