Pumpkin Spice, White Chocolate Chip & Pecan Cookies
1 C (2 Sticks) Butter, Unsalted, Softened
1 C. White Sugar
1 C. Brown Sugar
2 Large Eggs
1 Tsp. Vanilla Extract
1 Can (15 oz) Canned Pumpkin
3 C. Flour
2 Tsp. Baking Soda
1/2 Tsp. Salt
2 Tsp. Ground Cinnamon
1 Tsp. Ground Ginger
1/2 Tsp. Ground Nutmeg
1 Tsp. Allspice
12 Oz. Bag of White Chocolate Chips
2 C. Chopped Pecans
Preheat oven to 350 degrees. Using a mixer, beat the butter until smooth. Beat in the white and brown sugar until it is light and fluffy. Beat in the eggs, one at a time. Mix in the vanilla and pumpkin puree. In separate bowl, combine flour, baking soda, salt, cinnamon, ginger, nutmeg and allspice. Slowly beat this flour mixture into the batter, one third at a time. Stir in the white chocolate chips and the pecans. Place tablespoons one inch apart from each other on the baking sheet. Bake for 17-20 minutes, until the cookies are browned on the edges. Let rest for 5 minutes before placing on wire racks to cool completely.
1 C. White Sugar
1 C. Brown Sugar
2 Large Eggs
1 Tsp. Vanilla Extract
1 Can (15 oz) Canned Pumpkin
3 C. Flour
2 Tsp. Baking Soda
1/2 Tsp. Salt
2 Tsp. Ground Cinnamon
1 Tsp. Ground Ginger
1/2 Tsp. Ground Nutmeg
1 Tsp. Allspice
12 Oz. Bag of White Chocolate Chips
2 C. Chopped Pecans
Preheat oven to 350 degrees. Using a mixer, beat the butter until smooth. Beat in the white and brown sugar until it is light and fluffy. Beat in the eggs, one at a time. Mix in the vanilla and pumpkin puree. In separate bowl, combine flour, baking soda, salt, cinnamon, ginger, nutmeg and allspice. Slowly beat this flour mixture into the batter, one third at a time. Stir in the white chocolate chips and the pecans. Place tablespoons one inch apart from each other on the baking sheet. Bake for 17-20 minutes, until the cookies are browned on the edges. Let rest for 5 minutes before placing on wire racks to cool completely.
