Pumpkin Cookies with White Chocolate and Pecans
These Pumpkin Cookies with White Chocolate and Pecans are easy to make and full of your favorite fall spices. Discover this easy recipe for pumpkin cookies for a great fall dessert.
Equipment
- Stand mixer or electric mixer
- Baking Sheet
Ingredients
- 2 1/2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon or replace 5 spices with 1 tbsp pumpkin pie spice
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp ginger
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 1/4 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 1 cup white chocolate chips
- 1 tbsp coconut oil or vegetable oil
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350 degrees. In a large bowl whisk together flour, baking powder, baking soda, spices and salt. In the bowl of a stand mixer with the paddle attachment (or a large bowl with an electric mixer) beat together butter and sugar until well combined, about 2 minutes. Add egg, vanilla and pumpkin puree ( the mixture will look grainy at this point). In 3-4 batches add in flour mixture until combined.
- Using a medium cookie dough scoop or rounded tablespoonfuls transfer dough to a cookie sheet lined with parchment paper or a silicon baking mat. Moisten your fingers with fresh, cool water and gently flatten the tops of the cookies. Bake for 15 minutes and let cool on the baking sheet.
- While cookies are cooling melt together white chocolate and oil, using a double boiler or a microwave. If using a microwave melt chocolate in 30 second increments keeping a close watch. Drizzle or spoon white chocolate over the cookies and sprinkle with pecans.
Notes
These cookies are good for 5 days stored in an airtight container.
Tried this recipe?Let us know how it was!