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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.

Video

Notes

*Note: I used a one tablespoon scoop and the recipe made 64 cookies. A little over 5 dozen