When you’re in the mood for a pumpkin packed cookie full of white chocolate, spice and everything nutty and nice, this Pumpkin Harvest Cookie is holiday perfection!
1 c. (2 sticks) unsalted butter, at room temperature
2 c. light brown sugar, packed
1 large egg, at room temperature
3 tsp. vanilla
3/4 c. canned pumpkin puree
2–2/3 c. all-purpose flour
1 tsp. salt (table, kosher or sea)
1 tsp. baking powder
1 tsp. baking soda
1–1/2 tsp. ground cinnamon
3/4 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1–1/2 c. white chocolate chips
1–1/2 c. pecans, chopped
Preheat oven to 325 degrees F. Line 2-3 baking sheets with parchment paper. Set aside.
In a medium bowl, stir together flour, salt, baking powder and soda, and spices. Set aside.
Using a standing or hand-held mixer, cream together butter, brown sugar, egg and vanilla until fluffy. Add the pumpkin puree and blend completely. Stir in dry ingredients until just combined. Use a spatula to stir in the white chocolate chips and pecans. Use a #24 or #30 ice cream scoop (2-3 T.) to portion out dough, 2-inches apart on the prepared baking sheets. Bake for 15-17 minutes or until edges are browned slightly on the edges. Centers will be slightly soft. Remove cookies to wire racks to cool. Store in an airtight container for up to 3 days, or in the freezer for up to 3 months. Dough can be frozen as well.
Find it online: https://gloveboxeats.com/?p=10382