Pumpkin Harvest Cookie

By BlueSchmoo

Ingredients

• 1 cup (2 sticks) butter, softened
• 2 cups packed dark brown sugar
• 1 egg
• 2 teaspoons vanilla extract
• 3/4 cup canned pumpkin (pure pumpkin)
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 12 ounces white chocolate chunks
• 1 1/2 cups chopped pecans
• _________________________
• 1 DOZEN
• 1/2 cup (1 sticks) butter, softened
• 1 cups packed dark brown sugar
• 1/2 egg (Flax egg 1 1/2 tsp Flax 1 Tbsp water)
• 1 teaspoon vanilla extract
• 1/4 cup + 2 Tbsp canned pumpkin (pure pumpkin)
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 + 1/8 teaspoons ground cinnamon
• 1/4 + 1/8 teaspoons teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 6 ounces white chocolate chunks
• 3/4 cup chopped pecans

Details

Servings 24
Cooking time 25mins
Adapted from topsecretrecipes.com

Preparation

Step 1

1. Preheat the oven to 350 degrees F. In a large bowl, cream together the butter, sugar, egg, and vanilla with an electric mixer. Add the pumpkin and mix well.

2. In a separate bowl, stir together the flour, salt, baking powder, baking soda, and spices.

3. Combine the dry ingredients with the wet ingredients and mix well.

4. Add the white chocolate and pecans and stir until combined.

Makes 2 dozen cookies.