I haven’t featured a recipe on here in what feels like ages, so I’m quite excited to share this new pumpkin-themed development!
Last week someone brought cookies into work, and they were beyond amazing. I made it my goal to recreate them myself, and I feel like I have accomplished this. I was able to use leftover pumpkin puree in the fridge, which made me happy because I was not about to let that go to waste. I also picked up some white chocolate chips, which is a first for me because I don’t even like white chocolate much. There’s just something about the pumpkin, white chocolate, and pecan mixture though. You have to try it.
Below you will find my new favorite recipe. I highly recommend it to get in the fall mood!
White Chocolate Pumpkin Pecan Cookies are a delicious fall treat with pumpkin puree, spices, pecans, and white chocolate chips, making for a soft yet chewy cookie.
- 1/2 c salted butter, softened
- 1/4 c sugar
- 1/2 c brown sugar, packed
- 1 tsp vanilla
- 1/2 c pumpkin puree
- 1 1/2 c flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp cinnamon*
- 1/4 tsp ginger*
- 1/4 tsp nutmeg*
- 1/4 tsp cloves*
- 1/4 tsp allspice*
- 1/2 c white chocolate chips
- 1/2 c pecans, chopped
- Cream together the butter and sugars in a large bowl. Add the vanilla and pumpkin.
- In a separate bowl, combine the flour, baking soda, powder, and spices. Slowly blend the dry ingredients into the wet mixture until just combined.
- Mix in the white chocolate chips and pecans.
- Drop by rounded tablespoons onto a cookie tray covered with parchment paper.
- Bake for 14 to 16 minutes at 350 degrees. After you take the pan out of the oven, slightly flatten the cookies with a spatula. Cool on a wire rack.
*You can replace the seasonings with 1 1/2 tsp of pumpkin pie spice and 1/2 tsp of cinnamon if that's what you have on hand.
Something weird about this recipe: you have to smash the cookies. If you don’t, they will be little cookie puffs…which isn’t a bad thing. I just like them a little flatter for some reason, so I whack them with a spatula right after they come out of the oven. And yes, if you were wondering, I’m obviously a very classy chef over here…what with my wack-a-mole-inspired cooking techniques.
Have you come across any amazing fall recipes lately? Do share!