White Chocolate Pumpkin Spice Cookies
Recipe: #878
October 19, 2011
Categories: Desserts, Cookies, Dropped, Pumpkin, Christmas, Oven Bake, Vegetarian, Chocolate, Kosher Dairy, more
"A fall-time favorite at our house. There's just something about crisp, cool days, brilliant Aspen leaves, football and these cookies. The cookie dough will be more moist than you may expect but baking at a low temperature for a longer time makes them perfect. These do not spread very much."
Ingredients
Nutritional
- Serving Size: 1 (50.5 g)
- Calories 212.2
- Total Fat - 12.4 g
- Saturated Fat - 5.4 g
- Cholesterol - 37.7 mg
- Sodium - 43.4 mg
- Total Carbohydrate - 23.6 g
- Dietary Fiber - 0.9 g
- Sugars - 13 g
- Protein - 2.5 g
- Calcium - 13.8 mg
- Iron - 0.4 mg
- Vitamin C - 0.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 300 degrees F (150 degrees C)
Step 2
In a small bowl, stir together dry ingredients.
Step 3
Using electric mixer, cream butter and sugar. Add pumpkin and mix well. Beat in eggs and vanilla. Add flour mixture and mix until just combined. Don't overmix! Stir in white chocolate and pecans.
Step 4
Drop cookie dough by rounded tablespoons about 2 inches apart on ungreased cookie sheet.
Step 5
Bake at 300 degrees for 20 to 22 minutes until just set.
Tips
No special items needed.