Pumpkin Pecan White Chocolate Cookies

These tender and chewy Pumpkin Pecan White Chocolate Cookies are a delightful twist on traditional fall treats.

Softened butter, creamy white chocolate, and crunchy pecans combine with pumpkin puree for a sweet and spicy flavor experience that’s perfect for snuggling up with on a crisp autumn evening.

Ingredients

• 1 1/2 sticks unsalted butter, softened
• 1/2 cup white granulated sugar
• 1/4 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup chopped pecans
• 1/2 cup diced canned pumpkin
• 1 cup white chocolate chips

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat to make cleanup a breeze.

In a large bowl, cream together the softened butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.

Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Stir in the chopped pecans, diced pumpkin, and white chocolate chips. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 12-14 minutes, or until the edges are lightly golden brown.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Yield: 6 servings.

Notes

Make sure to use high-quality white chocolate chips for the best flavor. Don’t overmix the dough, as it can lead to tough cookies.

If using canned pumpkin, drain excess liquid first to avoid adding too much moisture to the dough.

Pecans can be toasted in a 350°F oven for 5-7 minutes, or until fragrant, to enhance their flavor. For a crisper cookie, bake for 14 minutes.

For a chewier cookie, bake for 12 minutes.

If you don’t have ground ginger, you can substitute it with an additional 1/4 teaspoon of cinnamon.

Nutrional Value

• Calories: 220
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 20mg
• Sodium: 150mg
• Total Carbohydrates: 26g
• Dietary Fiber: 1g
• Sugars: 14g
• Protein: 2g