November 12, 2023

White Chocolate Pumpkin Cookies

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White Chocolate Pumpkin Cookies! Well, these turned out great. With a soft texture overall, and the sweet frosting it just a wonderful little cookie. And the cinnamon on the frosting is a nice touch, and always a compliment to pumpkin cookies. And this recipe made a lot of cookies. About 5 and a half dozen. And I can’t go further without recognizing the white elephant in the room. White chocolate! Which makes this cookie so special. And the frosting adds another layer of sweetness. And that is another thing about this cookie. With the all the White Chocolate and The Sugars, you might expect this cookie to be overly sweet. But it wasn’t. It was perfectly in balance with the Pumpkin flavor. Which I thought was nice. So I hope you will give these White Chocolate Pumpkin Cookies a try soon.

White Chocolate Pumpkin Cookies

I hope you will give these White Chocolate Pumpkin Cookies a try soon.

Print Recipe

Servings 5.5 Dozen

Ingredients

1 cup butter softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg room temperature
2 tsp vanilla extract
1 cup canned pumpkin
2 cups all-purpose flour 284g
4 tsp pumpkin pie spice
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 package 10 to 12 ounces white baking chips, rough chopped
1 cup chopped pecans

PENUCHE FROSTING:

1/2 cup packed brown sugar
3 Tbls butter
1/4 cup milk
1-1/2 to 2 cups confectioners’ sugar more if needed to achieve a good spreading consistency

Instructions

Preheat oven to 350°.
Beat in egg, vanilla, and pumpkin.
In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes.
Combine flour, baking soda, baking powder, salt, and pumpkin pie spice; gradually add to the creamed mixture and mix well
Stir in chips and pecans.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets.
Bake until firm, 12-14 minutes. Remove to wire racks to cool.
For frosting, combine brown sugar and butter in a small saucepan. Bring to a boil; cook over medium heat until slightly thickened, about 1 minute. Cool for 10 minutes.
Add milk; beat until smooth. Beat in enough confectioners' sugar to reach desired consistency. More than 2 cups is fine if you need it.
Spread over cooled cookies.