If you're craving the perfect fall treat that blends the warmth of pumpkin spice with the irresistible crunch of pecans and creamy sweetness of white chocolate, these Chewy Pumpkin Cookies will be your new favorite. Soft, chewy, and full of flavor, these cookies are a delightful mix of textures and tastes that melt in your mouth with each bite. They’re not only easy to make but will also fill your kitchen with the comforting scents of autumn spices. Perfect for cozy afternoons, holiday gatherings, or just indulging in a little seasonal sweetness!

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These cookies have just the right balance of pumpkin flavor, paired with a cinnamon-sugar topping that adds an extra layer of sweetness and spice. With the crunch of pecans and the rich creaminess of white chocolate chips, each bite will leave you wanting more.

Fun Fact: Why Do We Love Pumpkin Spice?

Pumpkin spice has become synonymous with fall, but did you know the mix of cinnamon, nutmeg, and cloves used in pumpkin spice dates back to the 18th century? This blend was traditionally used in sweet pies, but thanks to modern-day lattes and desserts, pumpkin spice is now one of the most anticipated flavors of the season!

Storage and Freezing Tips

Store your Chewy Pumpkin Cookies in an airtight container at room temperature for up to five days. If you want to keep them fresh even longer, you can freeze the cookie dough before baking. Simply scoop the dough into balls, freeze them on a baking sheet until solid, then store in a freezer-safe bag for up to three months. When you're ready to bake, just add a couple of extra minutes to the baking time!

Baking Tips

• To make sure your cookies are soft and chewy, don’t overbake them. They should be slightly underbaked in the center when you take them out, as they will continue to set while cooling.
• If you're looking to add a fun twist, you can switch out the white chocolate chips for dark chocolate or even caramel chips.
• Want a little extra crunch? Toast your pecans before folding them into the dough to enhance their flavor.

Nutritional Information (Per Cookie, Based on 20 Cookies):

• Calories: 180 kcal
• Fat: 9g
• Carbohydrates: 22g
• Protein: 2g
• Sugar: 14g
• Sodium: 105mg
• Fiber: 1g

These chewy pumpkin cookies are the ultimate fall indulgence. With their rich pumpkin spice flavor, soft centers, and bursts of white chocolate, they’re guaranteed to be a hit with family and friends alike.

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Chewy Pumpkin Cookies Recipe

Ingredients:

For the Cookie Dough:

• ½ cup unsalted butter, melted
• ¾ cup light brown sugar, packed
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• ¼ cup pumpkin puree
• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon kosher salt
• 1 ½ teaspoons pumpkin pie spice
• ½ cup chopped pecans
• ½ cup white chocolate chips

For the Topping:

• 2 Tablespoons granulated sugar
• 1 teaspoon cinnamon

Instructions:

1. Prepare the Oven and Cookie Sheet:
   Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper and set it aside.
2. Make the Dough Base:
   In a mixing bowl, whisk together the melted butter and brown sugar until well combined. Add in the egg yolk, vanilla extract, and pumpkin puree, stirring until smooth.
3. Add the Dry Ingredients:
   To the same bowl, add the flour, baking soda, baking powder, kosher salt, and pumpkin pie spice. Use a rubber spatula or wooden spoon to stir just until the ingredients are combined. Be careful not to overmix.
4. Fold in Pecans and White Chocolate Chips:
   Gently fold in the chopped pecans and white chocolate chips, ensuring they're evenly distributed throughout the dough.
5. Prepare the Cinnamon Sugar Topping:
   In a small bowl, mix together the granulated sugar and cinnamon. Set aside.
6. Shape and Coat the Dough Balls:
   Using a 2-tablespoon cookie scoop, scoop out the dough and drop each ball into the cinnamon sugar mixture. Coat only the tops of the dough balls and place them on the prepared cookie sheet about 2 inches apart.
7. Bake the Cookies:
   Bake the cookies for 11-13 minutes, or until the edges are lightly browned. The centers may appear slightly underbaked, but they'll set as the cookies cool.
8. Cool and Serve:
   Remove the cookies from the oven and allow them to cool completely on a wire rack. Once cooled, enjoy the chewy, pumpkin-flavored goodness!

Optional Variations

For a nut-free version, simply omit the pecans and consider adding an extra ¼ cup of white chocolate chips for extra sweetness. You could also switch out the pumpkin pie spice for cinnamon and a pinch of nutmeg for a milder flavor. And if you're feeling adventurous, drizzle the cooled cookies with melted white chocolate or caramel sauce for a decadent treat!