So Ben loves pumpkin, and honestly there are not enough recipes out there for pumpkin cookies. I asked Ben what kind of cookies I should make today and he said Pumpkin or Apple Cider. I have yet to find a cookie recipe with apple cider in it (which I have emailed Gourmet to hopefully find one for me, but if any of you know of one send it my way.) I thought these Pumpkin cookies seemed a little different than just your typical Pumpkin Chocolate Chip which I made a few weeks ago. I found them on Cookie Madness but was a little concerned because Anna never went back to post pictures or comments about these cookies. But I figured the ingredients looked good, and it would be a good addition to my Thanksgiving Cookie Plates.
Pumpkin Harvest Cookies
2 1/4 cup all purpose flour
1 tsp pumpkin pie spice
1/2 tsp baking soda
2 sticks unsalted butter, room temperature
1 1/2 cups dark brown sugar, packed
1 cup canned pumpkin
1 tsp vanilla extract
8 oz white chocolate chips
1 cup chopped toasted pecans
Preheat your oven to 350 degrees. Stir together the flour, spices and baking soda in a medium bowl.
In an electric mixer beat the butter and sugar together. Mix in the eggs (one at a time) and then the pumpkin and the vanilla. Slowly incorporate the dry ingredients until mixed. Add the white chocolate and the pecans. Bake for 8-10 minutes depending on size. The tops should be set and the bottoms starting to brown. This made 14 big cookies and 20 small cookies.
I froze these to put on my holiday cookie trays and they should stay about 3 to 4 months. Later I will be bring one over to Bens for the taste test. Hopefully he loves them!