White Chocolate Cranberry Pecan Pumpkin Cookies
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!
Servings 36
Ingredients
- 1/2 cup salted butter softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1 large egg at room temperature
- 1 tsp. vanilla
- 2 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1/4 tsp. ground clove
- 1/4 tsp. ginger
- 1 cup chopped pecans
- 1 cup dried cranberries chopped
- 1 cup white chocolate chips
- 8 oz. white baking chocolate broken into pieces (baking chocolate melts more smoothly than chips)
Instructions
- In a large mixing bowl, cream together butter and sugars.
- Add pumpkin, egg, and vanilla, beating until combined.
- 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.
- Drop by tablespoonfuls onto parchment paper or silicone mat-lined cookie sheets.
- Bake at 350 degrees for 10-12 minutes, or until edges are lightly browned and centers are set.
- Remove cookies to a wire rack. Cool completely.
- 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.