Pumpkin Cookies with White Chocolate
These cookies are cake-like and packed full of pecans and white chocolate. They are deliciously moreish. Enjoy for afternoon tea, elevenses, dessert or pop into packed lunches.
Ingredients
Makes: 36
- 280g plain flour
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon pumpkin pie spice
- 225g unsalted butter
- 330g dark brown soft sugar
- 250g pumpkin puree
- 2 eggs
- 1 teaspoon vanilla extract
- 285g white chocolate, chopped or white chocolate chips
- 65g pecan halves
Method
Prep:15min ›
Cook:20min ›
Ready in:35min
- Preheat oven to 150 C / Gas 2. Grease baking trays.
- In a large bowl, cream together the butter and dark brown soft sugar until smooth. Beat in the eggs and vanilla, then stir in the pumpkin puree until well blended. Combine the flour, bicarbonate of soda and pumpkin pie spice; stir into the pumpkin mixture. Fold in the white chocolate and pecans. Drop by heaped spoonfuls onto the prepared baking trays. Cookies should be at least 5cm apart.
- Bake for 20 to 22 minutes in the preheated oven, until bottoms are lightly browned. Cool for 5 minutes on baking trays before removing to cool on wire racks.
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Reviews & ratings
Average global rating:
(60)
Reviews in English (49)
This is a wonderfull recipe for soft cookies. - 09 May 2016
It's ironic that the bakers trying this recipe liked more spice as if you increase the spice to 1tsp you have Mrs. Fields recipe - verbatim. This is one of my family's absolute favorites and is an excellent - but credit is due to Mrs. Fields- you may also increase the pecans and toast them prior to adding to the mix for an added 'nutty' flavor. - 16 Feb 2004 (Review from Allrecipes US | Canada)
I made this cookie recipe according to the directions. I baked them at 300 degrees, after letting them sit on the cookie sheet approx. 5 min. I removed them from the sheet and allowed them to cool. After eating one I found it to be doughy in the middle. The next batch I baked at 350 degrees for 15 min. it seemed to work much better baking these cookies at a higher temperature. - 18 Feb 2005 (Review from Allrecipes US | Canada)
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