These White Chocolate Cranberry Pecan Pumpkin Cookies are pillowy soft and tender, with all the best cozy spices, and crammed with seasonal faves, including cranberries and pecans! These White Chocolate Cranberry Pecan Pumpkin Cookies are easy & foolproof to make too!
In another large bowl, combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice, clove, and ginger.
Add dry ingredients to pumpkin mixture and beat until just combined. Do not overmix, or you'll end up with tough cookies!
Fold in pecans, dried cranberries, and white chocolate chips.
In a small microwave-safe bowl, heat white baking chocolate for 30 seconds. Stir, and heat again for 15-second intervals, stirring in-between, until melted and smooth.
Drizzle over cookies. Allow to set. Store cookies in airtight containers at room temperature for about 5 days.