Ingredients for White Chocolate Pumpkin Cookies
- All Purpose Flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter
- Brown Sugar
- Pumpkin Puree
- 2 large eggs
- Vanilla Extract
- White Chocolate Chips
- ½ cup chopped pecans
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How to Make White Chocolate Pumpkin Cookies
- Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.
- In a small bowl, whisk together 2 cups all-purpose flour, 1 teaspoon pumpkin pie spice, and 1 teaspoon baking soda.
- In a medium bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 1 cup pumpkin puree until well combined.
- Beat in 2 large eggs and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup white chocolate chips and ½ cup chopped pecans.
- Drop rounded tablespoons of dough onto prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 20-22 minutes, or until the edges are lightly golden brown and the centers are set. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
696g
Fat
310g
Carbs
83g
