Pumpkin Pecan White Chocolate Cookies: A Fall Baking Delight

Fall is the season of cozy sweaters, vibrant foliage, and, of course, the irresistible aroma of pumpkin spice. If you’re looking for the perfect fall treat that combines all these elements in one delectable bite, look no further than these Pumpkin Pecan White Chocolate Cookies. These cookies are soft, chewy, and packed with the warm flavors of pumpkin, the nutty crunch of pecans, and the sweet decadence of white chocolate. They are incredibly easy to make and guaranteed to be a hit at your next gathering or simply enjoyed with a cup of coffee on a crisp autumn evening.

This recipe provides detailed steps and instructions to ensure your cookies turn out perfectly every time. So, gather your ingredients, preheat your oven, and let’s get baking!

Why You’ll Love These Cookies

* **Perfect Fall Flavor:** The combination of pumpkin puree, pumpkin pie spice, pecans, and white chocolate creates a symphony of fall flavors that will tantalize your taste buds.
* **Soft and Chewy Texture:** These cookies are soft and chewy on the inside with slightly crisp edges, making them incredibly satisfying to eat.
* **Easy to Make:** This recipe is straightforward and easy to follow, even for beginner bakers.
* **Versatile:** You can easily customize these cookies by adding other ingredients like dried cranberries, chopped walnuts, or a sprinkle of sea salt.
* **Crowd-Pleasing:** These cookies are always a hit with family and friends, making them perfect for holidays, parties, or potlucks.

Ingredients You’ll Need

Before you start baking, gather all your ingredients. Here’s what you’ll need:

* **All-Purpose Flour:** 2 1/4 cups (281 grams)
* **Baking Soda:** 1 teaspoon
* **Baking Powder:** 1 teaspoon
* **Pumpkin Pie Spice:** 1 teaspoon
* **Salt:** 1/2 teaspoon
* **Unsalted Butter:** 1 cup (2 sticks), softened
* **Granulated Sugar:** 3/4 cup (150 grams)
* **Brown Sugar:** 3/4 cup (165 grams), packed
* **Pumpkin Puree:** 1 cup (245 grams), not pumpkin pie filling
* **Egg:** 1 large
* **Vanilla Extract:** 1 teaspoon
* **White Chocolate Chips:** 1 cup (170 grams)
* **Pecans:** 1 cup (100 grams), chopped

Ingredient Notes

* **Pumpkin Puree:** Be sure to use 100% pure pumpkin puree and not pumpkin pie filling. Pumpkin pie filling contains added spices and sugar, which will alter the flavor and texture of the cookies.
* **Butter:** Use unsalted butter that is softened but still slightly cool. This will help the cookies hold their shape during baking.
* **Brown Sugar:** Pack the brown sugar firmly into the measuring cup to ensure accurate measurement.
* **Pecans:** You can use either pre-chopped pecans or chop them yourself. Toasting the pecans before adding them to the cookies will enhance their flavor.
* **White Chocolate Chips:** Good quality white chocolate chips will melt better and provide a richer flavor. You can also use chopped white chocolate.

Equipment You’ll Need

* **Mixing Bowls:** You’ll need at least two mixing bowls, one for the dry ingredients and one for the wet ingredients.
* **Electric Mixer:** A stand mixer or hand mixer will make creaming the butter and sugar much easier.
* **Measuring Cups and Spoons:** Accurate measuring is essential for successful baking.
* **Cookie Sheets:** Use baking sheets lined with parchment paper or silicone baking mats.
* **Cookie Scoop (Optional):** A cookie scoop will help you create uniform cookies that bake evenly.
* **Wire Rack:** For cooling the cookies.

Step-by-Step Instructions

Now that you have all your ingredients and equipment ready, let’s get started with the baking process.

Step 1: Preheat Oven and Prepare Baking Sheets

* Preheat your oven to 350°F (175°C).
* Line two baking sheets with parchment paper or silicone baking mats. This will prevent the cookies from sticking and make cleanup easier.

Step 2: Combine Dry Ingredients

* In a medium mixing bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. Whisking ensures that the ingredients are evenly distributed.
* Set aside the dry ingredients.

Step 3: Cream Butter and Sugars

* In a large mixing bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3-5 minutes.
* Scrape down the sides of the bowl as needed to ensure that all the ingredients are incorporated.
* Creaming the butter and sugar is an important step because it incorporates air into the mixture, which contributes to the cookies’ light and tender texture.

Step 4: Add Pumpkin Puree, Egg, and Vanilla Extract

* Add the pumpkin puree to the creamed butter and sugar mixture and beat until well combined.
* Add the egg and vanilla extract and beat until smooth.
* Make sure to scrape down the sides of the bowl to ensure that all the ingredients are fully incorporated.

Step 5: Gradually Add Dry Ingredients

* Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies.
* Mix until the flour is just incorporated; a few streaks of flour are okay.

Step 6: Stir in White Chocolate Chips and Pecans

* Fold in the white chocolate chips and chopped pecans until evenly distributed throughout the dough.
* Use a spatula or wooden spoon to avoid overmixing.

Step 7: Drop Cookie Dough onto Baking Sheets

* Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie. You can use a cookie scoop for consistent sizing.
* Alternatively, you can chill the dough for 30 minutes before scooping to prevent spreading.

Step 8: Bake the Cookies

* Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. The baking time may vary depending on your oven, so keep a close eye on the cookies.
* If the cookies are browning too quickly, you can lower the oven temperature by 25°F (15°C).

Step 9: Cool the Cookies

* Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
* This will prevent the cookies from breaking when you try to move them.

Step 10: Enjoy!

* Once the cookies are completely cooled, they are ready to be enjoyed! Serve them with a glass of milk, a cup of coffee, or a scoop of vanilla ice cream.

Tips for Perfect Pumpkin Pecan White Chocolate Cookies

Here are some tips to ensure your cookies turn out perfectly every time:

* **Use Room Temperature Ingredients:** Using room temperature butter and eggs will help the ingredients blend together more smoothly, resulting in a better cookie texture.
* **Don’t Overmix the Dough:** Overmixing the dough can develop the gluten in the flour, resulting in tough cookies. Mix the dry ingredients into the wet ingredients until just combined.
* **Chill the Dough (Optional):** Chilling the dough for 30 minutes before scooping can help prevent the cookies from spreading too much during baking.
* **Use Parchment Paper or Silicone Baking Mats:** These will prevent the cookies from sticking to the baking sheets and make cleanup easier.
* **Don’t Overbake the Cookies:** Overbaked cookies will be dry and crumbly. Bake the cookies until the edges are lightly golden brown and the centers are set.
* **Let the Cookies Cool Completely:** Let the cookies cool completely before storing them. This will prevent them from becoming soggy.
* **Toast the Pecans:** Toasting the pecans before adding them to the cookie dough will enhance their nutty flavor. To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.
* **Add a Sprinkle of Sea Salt:** A sprinkle of sea salt on top of the cookies before baking will enhance the sweetness and add a touch of salty-sweet flavor.

Variations and Substitutions

Here are some variations and substitutions you can try to customize these cookies to your liking:

* **Add Dried Cranberries:** Add 1/2 cup of dried cranberries to the dough for a festive twist.
* **Add Chopped Walnuts:** Substitute the pecans with chopped walnuts for a different nutty flavor.
* **Use Dark Chocolate Chips:** Use dark chocolate chips instead of white chocolate chips for a richer, more intense flavor.
* **Add a Glaze:** Drizzle the cooled cookies with a simple glaze made from powdered sugar and milk.
* **Make it Vegan:** Substitute the butter with vegan butter and the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water).
* **Make it Gluten-Free:** Use a gluten-free all-purpose flour blend in place of the regular all-purpose flour.

Storage Instructions

* **Store at Room Temperature:** Store the cooled cookies in an airtight container at room temperature for up to 5 days.
* **Freeze the Cookies:** Freeze the baked cookies in an airtight container for up to 2 months. Thaw the cookies at room temperature before serving.
* **Freeze the Dough:** You can also freeze the cookie dough. Scoop the dough into individual cookie portions and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer bag. Bake the frozen dough directly from the freezer, adding a few extra minutes to the baking time.

Nutrition Information (Approximate)

* Calories: 180
* Fat: 10g
* Saturated Fat: 6g
* Cholesterol: 30mg
* Sodium: 80mg
* Carbohydrates: 22g
* Sugar: 14g
* Protein: 2g

*Note: Nutrition information is approximate and may vary depending on the specific ingredients and portion sizes used.*

Conclusion

These Pumpkin Pecan White Chocolate Cookies are the perfect fall treat. They’re easy to make, incredibly delicious, and guaranteed to impress. So, whether you’re baking for a special occasion or simply want to enjoy a cozy treat on a chilly evening, these cookies are the perfect choice. Give this recipe a try and let me know what you think in the comments below! Happy Baking!