Search thousands of recipes reviewed by home cooks like you.

Pumpkin Pecan White Chocolate Cookies

Pumpkin Pecan White Chocolate Cookies

  • Prep

  • Cook

  • Ready In

Alicia Van Couvering

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 36 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

CHRISTINEBESS
20
2/16/2004

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 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.

RUHUNGRY
19
2/18/2005

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 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.

Zippy
17
11/1/2006

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 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!!!