|Pumpkin Pecan White Chocolate Cookies|
"Soft, cake-like pumpkin cookies with pecans and white chocolate chips."
- 2 1/four cups all-cause flour
- half teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice
- 1 cup unsalted butter
- 1 1/2 cups darkish brown sugar
- 1 cup stable percent pumpkin puree
- 2 eggs
- 1 teaspoon vanilla extract
- 10 oz white chocolate, chopped
- half of cup pecan halves
|Prep : 15M||Cook : 36M||Ready in : 40M|
- Preheat oven to 300 stages F (150 levels C) Grease cookie sheets.
- In a large bowl, cream together the butter and brown sugar until clean. Beat in the eggs and vanilla, then stir inside the pumpkin puree till properly combined. Combine the flour, baking soda, and pumpkin pie spice; stir into the pumpkin combination. Fold within the white chocolate and pecans. Drop by way of heaping spoonfuls onto the prepared cookie sheets. Cookies should be as a minimum 2 inches aside.
- Bake for 20 to 22 minutes in the preheated oven, until bottoms are lightly browned. Cool for 5 mins on baking sheets earlier than putting off to chill on twine racks.
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