Pumpkin Pecan White Chocolate Cookies

Pumpkin Pecan White Chocolate Cookies

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

40 m servings 170 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 170 kcal
  • 8%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 50 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 300 degrees F (150 degrees C) Grease cookie sheets.
  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. 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.

Reviews

45
  1. 56 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 t...

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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...

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 co...

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 ad...

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 jus...

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.

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 t...

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

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