White Chocolate Pumpkin Cookies

Rating: 4.25 stars
69 Ratings
  • 5 star values: 34
  • 4 star values: 23
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 1

This recipe was given to me by my aunt. Easy to make and everyone loves it. The hardest part is not eating them all while you are baking them!

By Jill Eshenbaugh

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Recipe Summary test

Servings:
18
Yield:
3 dozen
Nutrition Info
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified

Directions

  • In a small bowl, whisk together the flour, pumpkin pie spice and baking soda.

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  • In a medium bowl, with an electric mixer, cream butter and sugar. Beat in pumpkin pie puree. Beat in the eggs and vanilla. Beat in the flour mixture until just combined. Stir in the white chocolate and pecans.

  • Drop dough by rounded tablespoon 2 inches apart on an ungreased cookie sheet. Bake at 300 degrees F (150 degrees C) for 20-22 minutes until just set.

Nutrition Facts

Per Serving:
387 calories; protein 4.6g; carbohydrates 43.3g; fat 22.4g; cholesterol 52mg; sodium 103.6mg. Full Nutrition
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Reviews (59)

Read More Reviews

Most helpful positive review

Cookies
Rating: 4 stars
10/02/2008
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 Read More
Helpful
(44)

Most helpful critical review

kyannasr
Rating: 3 stars
10/26/2010
I doubled the spice and these cookies still lacked something. Maybe a cup of golden raisans would increase the flavor. They also needed a hotter oven 325 degrees seemed right. Read More
Helpful
(7)
69 Ratings
  • 5 star values: 34
  • 4 star values: 23
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Cookies
Rating: 4 stars
10/02/2008
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 Read More
Helpful
(44)
BAGRUBA
Rating: 5 stars
02/24/2003
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!:) Read More
Helpful
(24)
JILL SAYER
Rating: 4 stars
10/13/2002
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. Read More
Helpful
(21)
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kyannasr
Rating: 3 stars
10/26/2010
I doubled the spice and these cookies still lacked something. Maybe a cup of golden raisans would increase the flavor. They also needed a hotter oven 325 degrees seemed right. Read More
Helpful
(7)
Kitchencutie
Rating: 5 stars
12/23/2010
There needs to more stars to add because these were KILLER! My man said they were amazing! I added my own spices though because i believe when working with anything pumpkin you can never have enough spice!:) Read More
Helpful
(6)
WILDANGEL80
Rating: 3 stars
07/24/2003
My family loved them. However they are not nearly as good as the Mrs.Field's Pumpkin Cookies. Read More
Helpful
(6)
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KARENKINM
Rating: 4 stars
01/08/2012
These were really scumptious even after subbing 3/4 cup whole wheat flour for white. As good as these were 1 cup of white chips would have been plenty as these were pretty sweet. I did use butter but couldn't taste it at all so a lower cholesterol fat alternative would work better for me. Read More
Helpful
(5)
MZIEMIANEK
Rating: 1 stars
10/13/2002
Like little lumps of lard- way too much butter no flavor! Read More
Helpful
(4)
Lakeeissa McKee Drakeford
Rating: 4 stars
10/04/2010
Good easy cookie to make doubled the spices exchanged shelled salted pumpkin seeds for the nuts. Did bake for 20 mins at 325. Read More
Helpful
(4)
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