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Pumpkin Pecan White Chocolate Cookies

These easy and quick Pumpkin Pecan White Chocolate Cookies capture the cozy, nostalgic feeling of autumn. They are soft, chewy, bursting with warm pumpkin spice, rich white chocolate, and crunchy pecans—a perfect symphony of fall flavors in every bite, ready in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Baking, Cookies, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups dark brown sugar
  • 1 cup unsalted butter softened to room temperature
  • 2 eggs room temperature
  • 1 tsp vanilla extract
  • 1 cup solid pack pumpkin purée IMPORTANT! Not pumpkin pie filling.
  • 2.25 cups all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp pumpkin pie spice
  • 10 ounces white chocolate chopped, or white chocolate chips
  • 0.5 cup pecan halves

Equipment

  • Oven
  • Baking sheets
  • Electric mixer
  • Large bowl
  • Medium-sized Bowl
  • Whisk
  • Spatula
  • Wire rack

Method
 

  1. Step 1: Preheat your oven to 300°F (150°C). Lightly grease your baking sheets or line with parchment paper.
  2. Step 2: In a large bowl, beat the softened butter and dark brown sugar together with an electric mixer until smooth and creamy (about 2 minutes).
  3. Step 3: Beat in the first egg until fully combined, then the second egg. Pour in the vanilla extract and beat it in as well.
  4. Step 4: Stir in the pumpkin purée until wonderfully blended.
  5. Step 5: In a separate, medium-sized bowl, whisk together the all-purpose flour, baking soda, and pumpkin pie spice.
  6. Step 6: Gradually add the dry ingredient mixture to the pumpkin mixture, mixing just until everything is combined. Be careful not to overmix.
  7. Step 7: Gently fold in the chopped white chocolate and pecan halves with a spatula until evenly distributed.
  8. Step 8: Drop rounded spoonfuls of dough onto your prepared baking sheets, leaving about 2 inches between each cookie.
  9. Step 9: Bake for 20 to 22 minutes, or until the edges look beautifully golden. The centers might still look a little soft, which is okay.
  10. Step 10: Let them cool on the baking sheets for about 5 minutes, then carefully transfer them to a wire rack to cool completely.

Notes

Ensure butter and eggs are at room temperature for a better cookie structure. Always use 100% pure pumpkin purée, not pumpkin pie filling. Avoid overmixing the dough to keep cookies soft and tender. Bake until edges are golden, even if centers are soft; they will set as they cool. For thicker, chewier cookies, chill the dough for 30-60 minutes before baking. Dough can be made a day in advance and stored in the fridge. Store cooled cookies in an airtight container at room temperature for 3-5 days, or in the refrigerator for up to a week. Baked cookies can be frozen for up to 3 months. Dough balls can also be frozen and baked from frozen (add extra baking time).