Ingredients and Weight:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon baking soda
- 2 1/4 cups all-purpose flour
- 1 (15-ounce) can pumpkin purée
- 1 cup chopped pecans
- 1 cup white chocolate chips
Preparation Time:
20 minutes
Cooking Time:
10-12 minutes
Cooking Difficulty:
3/5
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, vanilla extract, cinnamon, ginger, cloves, and baking soda.
- Gradually add the flour, beating until just combined.
- Stir in the pumpkin purée, pecans, and white chocolate chips.
- Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Calories: 250
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 35mg
- Sodium: 105mg
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 20g
- Protein: 2g
Dish Characteristics:
- Soft and chewy cookies with a crisp exterior
- Warm and inviting pumpkin flavor
- Crunchy pecans and sweet white chocolate chips
- Perfect for autumn gatherings or holiday treats
User Comments:
- "These cookies are absolutely delicious! The pumpkin flavor is perfect, and the pecans and white chocolate chips add a wonderful crunch and sweetness."
- "I love making these cookies for my family. They're quick and easy to prepare, and they always disappear fast."
- "The cookies are a great way to use up leftover pumpkin purée. I also like to add a bit of nutmeg or allspice for extra flavor."
Special Precautions and Tips:
- If you don't have pumpkin purée on hand, you can substitute an equal amount of mashed cooked pumpkin.
- To make the cookies even more decadent, top them with a drizzle of white chocolate icing before serving.
- Store the cookies in an airtight container at room temperature for up to 3 days.
