About this recipe: These cookies are super-soft and moist. The added white chocolate chips complements with the pumpkin exceedingly well. Enjoy for afternoon tea, elevenses or general snacking.
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These are a yummy cookie to make in the Autumn. I had to tweak it a little though. I increased the pumpkin pie spice to 2 Tsp. This gave the cookie a more of a pie flavour! Ugh! A whole CUP of butter? I did without the butter and used 1/4C applesauce & 1/4C of oil. I also reduced the white chips to 1C. I think 2C. would be too much and take away from the cookie itself. I wanted these cookies to be plump so I added 2 Tsp of baking powder. Also, for my first batch I followed the directions and baked at 300, but I decided to finish the rest at a 350 oven and baked for 15min. In direction #2, it says to put in Pumpkin PIE puree, but in the ingredients it say pumpkin puree. There is a difference in the two products. I used plain pumpkin puree. Overall, I think the cookies are good. They have a cake/muffin texture, very soft and moist. THX - 02 Oct 2008 (Review from Allrecipes US | Canada)
This is now my standard cookie for the fall and Christmas season! I tried this a couple of years ago, and now get requests for it repeatedly. My step-mom even wanted me to make it for her birthday instead of a homemade pie! I would highly recommend trying it...the only word of caution is that it is a little hard to tell when they are done. Don't want to overcook them. (I leave out the pecans.) This was the first recipe I ever tried from this site...it made me want to come back for more! - 21 Feb 2003 (Review from Allrecipes US | Canada)
This cookie was delicious!! The only change I made was to substitute 1 cup of the new cinnamon chips with 1 cup of white chocolate chips (instead of 2 cups of white chocolae chips). They were yummy!! I made them for a luncheon and they disappeared in no time. - 07 Nov 2000 (Review from Allrecipes US | Canada)