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White Chocolate Pumpkin Cookies

White Chocolate Pumpkin Cookies

Jill Eshenbaugh

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 43.3g
  • 14%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. In a small bowl, whisk together the flour, pumpkin pie spice and baking soda.
  2. In a medium bowl, with an electric mixer, cream butter and sugar. Beat in pumpkin pie puree. Beat in the eggs and vanilla. Beat in the flour mixture until just combined. Stir in the white chocolate and pecans.
  3. Drop dough by rounded tablespoon 2 inches apart on an ungreased cookie sheet. Bake at 300 degrees F (150 degrees C) for 20-22 minutes until just set.
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Reviews

Cookies
40

Cookies

10/2/2008

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

BAGRUBA
18

BAGRUBA

2/24/2003

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! :)

JILL SAYER
17

JILL SAYER

10/13/2002

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.

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