White Chocolate Pumpkin Spice Cookies

Prep Time
Cook Time
Ready In

"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."

Original recipe yields 24 servings


  • 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 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 & Variations

No special items needed.



These are, hands down, the best cookies I have had the great good fortune to eat in a very long time. The recipe was easy, the cookies are amazing, and I couldn't be happier. I doubled it and got right around 9 dozen, using rounded teaspoons rather than tablespoons (the smaller size changed the baking time to 15 minutes). Definitely one for the keeper file, and they'll be a highlight of my Christmas trays this year. Thank you so much for a fabulous recipe!

review by:
(15 Dec 2011)