With Thanksgiving being just over two weeks away, I wanted to experiment with using ingredients to make not-so-traditional fall desserts. I do LOVE pumpkin, sweet potato, and pecan pie, but I wanted to try something a little different that highlights these delicious fall flavors.



After searching for something simple and elegant, I came across a few pumpkin cookie recipes and I just couldn’t resist. I thought these cookies would come out firmer and crunchier, but instead they were delicate and cake-like. I admired the simplicity of the cookies, but I still wanted to dress them up a bit. I really wanted to dip them in white chocolate then coat them in crushed pecans, but the texture wasn’t in my favor, so I came up with a new game plan. White chocolate drizzle and praline pecan garnish, it worked quite well.

These cookies are soft, in a melt in your mouth fashion. They release an irresistible pumpkin spice aroma, perfect for the holiday season. As an added touch, they’re drizzled with creamy white chocolate with a praline pecan perched on top. If you wanted more texture in the cookie itself, you could easily add white chocolate chips and pecans right to the batter.

What you need:

  • 1 cup butter (unsalted), softened
  • 1 cup light brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree
  • 3 cups flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 6oz (1/2 bag) white chocolate chips
  • praline pecans

Heat oven to 350 degrees F. Spray cookie sheets with cooking spray or line with parchment paper

Using a mixer, beat butter until smooth. Beat in white and brown sugar, a little at a time, until light and fluffy. Beat in eggs 1 at a time, then mix in vanilla and pumpkin puree.

In a large bowl, whisk together flour, baking soda, salt, and pumpkin spice. Slowly beat the flour mixture into batter in thirds.Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 18 minutes, or until cookies are browned around the edges. Remove the cookie sheets from the oven and let cool for 5 mins. Remove cookies with spatula and let cool on wire rack.
Melt chocolate chips in a microwavable bowl. Heat for 30 secs, and then heat in 15 sec intervals until smooth. *If consistency isn’t smooth enough, add in 1/2 tsp oil, stir until smooth*. Place melted chips in a plastic bag, cut a small hole then drizzle onto cookies.

Another option is to sandwich cookies together by piping melted chocolate in the middle of two cookies.








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