My aunt gave me this recipe for pumpkin cookies with white chocolate chips. They're easy to make, and everyone loves them. The hardest part is not eating them all while you bake them!
Ingredients
- 2.25 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 0.5 teaspoons baking soda
- 1.5 cups packed brown sugar
- 1 cup unsalted butter
- 1 cup solid pack pumpkin purée
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups white chocolate chips
- 1 cup chopped pecans
Instructions
-
1
Preheat the oven to 300 degrees F (150 degrees C).
-
2
Whisk flour, pumpkin pie spice, and baking soda together in a medium bowl until well combined. Set aside.
-
3
Beat sugar and butter in a large bowl with an electric mixer until smooth and creamy. Mix in pumpkin purée until incorporated. Beat in eggs and vanilla. Beat in flour mixture until just combined. Stir in white chocolate and pecans until evenly distributed. Drop dough by rounded tablespoons 2 inches apart on an ungreased cookie sheet.
-
4
Bake in the preheated oven until the edges are set, 20 to 22 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Root Beer Float Cookies
This cookie recipe is perfect for root beer float lovers — they're soft and chewy.
Strawberry Cheesecake French Toast
French toast topped with glazed strawberries and stuffed with cheesecake. Soooo good and original. Perfect to impress at a brunch. Serve with mimosas for a fancier brunch-type setting, or just make it for a special Saturday morning breakfast for your family like I do.
Durty Nelly's Seafood Chowder
This is one of my favorite recipes to serve on a cold, rainy day in Ireland. It is the most requested recipe that I have. It is flexible and you can use various seafood ingredients depending on availability and preference. Very nice with Irish brown bread.