Ingredients

The following ingredients have 8 Servings
  • 1/2 cup butter (melted)
  • 1/2 cup brown sugar (packed)
  • 1 teaspoon vanilla extract
  • 1/3 cup pumpkin puree
  • 1 cup all-purpose flour (or bread flour)
  • 1 tablespoon vital wheat gluten (optional)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 1/2 teaspoon pumpkin pie spice
  • 1/2 cup white chocolate chips (or chunks; add more to decorate the tops)
  • 16 pecan halves (optional)

Instruction

  • In a medium bowl stir together melted and cooled butter, brown sugar, vanilla, and pumpkin puree until well combined. In a large bowl whisk together all other dry ingredients.
  • Add the wet ingredients to dry ingredients and stir until just combined. Stir in white chocolate. The dough will be sticky, so chill for a minimum of 30 minutes.
  • Preheat the oven to 350 F. Form dough into 16 cookies, flatten (the cookies don't spread much in the oven) and place on a lined baking sheet. Top each cookie with an optional pecan half. Bake for about 12 minutes. I like my cookies slightly underbaked. Adjust baking time for 'doneness' preference.
  • Place a few more white chocolate chips/chunks on each cookie as you pull them from the oven (flatten cookies if necessary).
  • Cool cookies on baking sheet for 5 minutes before transferring to a cooling rack. Store in an airtight container.