Pumpkin Pecan White Chocolate Cookies Recipe

Introduction

These Pumpkin Pecan White Chocolate Cookies are a delightful blend of autumn flavors and creamy sweetness. Soft, chewy, and packed with warm spices, they make the perfect treat for cozy fall afternoons or holiday gatherings.

Ingredients

• 1.5 cups dark brown sugar
• 1 cup unsalted butter, softened to room temperature
• 2 eggs, room temperature
• 1 tsp vanilla extract
• 1 cup solid pack pumpkin purée (not pumpkin pie filling)
• 2.25 cups all-purpose flour
• 0.5 tsp baking soda
• 0.5 tsp pumpkin pie spice
• 10 ounces white chocolate, chopped or white chocolate chips
• 0.5 cup pecan halves

Instructions

1. Step 1: Preheat your oven to 300°F (150°C). Lightly grease your baking sheets or line them with parchment paper.
2. Step 2: In a large bowl, beat the softened butter and dark brown sugar together with an electric mixer until smooth and creamy, about 2 minutes.
3. Step 3: Beat in the first egg until fully combined, then add the second egg. Pour in the vanilla extract and mix well.
4. Step 4: Stir in the pumpkin purée until it is thoroughly blended into the mixture.
5. Step 5: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and pumpkin pie spice.
6. Step 6: Gradually add the dry ingredients to the pumpkin mixture, mixing just until combined. Be careful not to overmix.
7. Step 7: Gently fold in the chopped white chocolate and pecan halves with a spatula until evenly distributed.
8. Step 8: Drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
9. Step 9: Bake for 20 to 22 minutes, or until the edges are golden. The centers may still look slightly soft, which is fine.
10. Step 10: Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• For extra crunch, toast the pecans lightly before folding them into the dough.
• Substitute white chocolate with semi-sweet or milk chocolate chips if preferred.
• Use fresh pumpkin purée if available; make sure it’s thick and not watery.
• Try adding a pinch of sea salt on top before baking for a sweet-salty balance.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep them longer, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave for 10-15 seconds to refresh their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

No, canned pumpkin pie filling contains added sugars and spices that can alter the texture and flavor. Use plain solid pack pumpkin purée for best results.

Why are the cookies baked at a lower temperature than usual?

Baking at 300°F (150°C) allows the cookies to cook gently, preventing them from browning too quickly and helping retain their soft, chewy texture.

Pumpkin Pecan White Chocolate Cookies Recipe

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★★★★★

4.9 from 62 reviews

Delight in these soft and chewy Pumpkin Pecan White Chocolate Cookies, perfectly spiced with pumpkin pie spice and loaded with crunchy pecan halves and sweet white chocolate chunks. A cozy fall treat that combines autumn flavors with indulgent textures, perfect for sharing or savoring with a cup of coffee or tea.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup unsalted butter, softened to room temperature
• 2 eggs, room temperature
• 1 tsp vanilla extract
• 1 cup solid pack pumpkin purée (not pumpkin pie filling)

Dry Ingredients

• 1.5 cups dark brown sugar
• 2.25 cups all-purpose flour
• 0.5 tsp baking soda
• 0.5 tsp pumpkin pie spice

Add-ins

• 10 ounces white chocolate, chopped or white chocolate chips
• 0.5 cup pecan halves

Instructions

1. Preheat Oven: Preheat your oven to 300°F (150°C). Lightly grease your baking sheets or line them with parchment paper to prevent sticking.
2. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter together with dark brown sugar until the mixture is smooth and creamy, about 2 minutes.
3. Add Eggs and Vanilla: Beat in the first egg fully, then add the second egg and beat again. Pour in the vanilla extract and mix it in until combined.
4. Incorporate Pumpkin Purée: Stir the solid pack pumpkin purée into the wet ingredients until well blended and smooth.
5. Mix Dry Ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, and pumpkin pie spice until evenly combined.
6. Combine Mixtures: Gradually add the dry ingredient mixture to the wet pumpkin mixture, mixing gently just until incorporated. Be careful not to overmix to keep cookies tender.
7. Fold in Chocolate and Pecans: Using a spatula, gently fold in the chopped white chocolate and pecan halves until evenly distributed throughout the dough.
8. Portion Dough: Drop rounded spoonfuls of dough onto the prepared baking sheets. Leave about 2 inches between each cookie to allow room for spreading.
9. Bake Cookies: Bake in the preheated oven for 20 to 22 minutes, or until the edges are golden brown while the centers may remain slightly soft.
10. Cool Cookies: Allow the cookies to cool on the baking sheets for about 5 minutes, then carefully transfer them to a wire rack to cool completely before serving.

Notes

• Ensure pumpkin purée is used, not pumpkin pie filling, for the correct consistency and flavor.
• Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
• You can substitute pecan halves with walnuts if desired.
• Cookies can be stored in an airtight container at room temperature for up to 4 days.
• For chewier cookies, slightly underbake by 1-2 minutes.

Keywords: pumpkin cookies, white chocolate cookies, pecan cookies, fall desserts, pumpkin spice cookies, homemade cookies