This post may contain affiliate links, which means we’ll receive a commission if you purchase through our link, at no extra cost to you. See our disclosure here.
You will be fall-ing for these cookies after one bite! These bakery-style pumpkin white chocolate pecan cookies are soft and chewy on the inside with a crisp outer crumb. Each larger than life cookies have a spiced pumpkin cookie dough with pecans and white chocolate chips swirled into the dough.
This is possibly one of the best cookie creates we have made to date! We’ve been sharing these with our inner circle of friends and family for weeks and every has begged for the recipe. So now we are sharing here with our online family. They have quickly become a favorite with everyone of our friends and family and we know they’ll become a favorite in your home too!
They are large cookies which make them great for sharing!! Make these pumpkin white chocolate pecan cookies for a game-day potluck or for your next bookclub night!
We can’t wait to see how you make them! Leave a comment below or share your recipes on our socials.
Looking for more dessert recipes? Here’s some ideas:
Funfetti Coffee Cake with Cream Cheese Filling
Mini Chocolate Chip Cookie Croissants (Le Crookie)
24 Fall Apple Desserts for Any Cozy Autumn Occasion
Bakery Style Pumpkin White Chocolate Pecan Cookies
Recipe Snapshot
- Mix flour and spices together.
- Cream butter and sugars.
- Add in pumpkin puree and the rest of the wet ingredients.
- Gradually mix in flour mixture.
- Mix in white chocolate chips and pecans
- Roll out cookie dough balls.
- Chill on parchment-lined cooking tray.
- Bake cookies and enjoy hot.
How to make thick and chewy cookies…
There are a couple of tips for making bakery-style pumpkin white chocolate pecan cookies perfect every time. Here are the specific things we do so we cook these large cookies through without over or under cooking them.
- Use convection if you have the option to on your oven. We found this cooks the cookies most evenly.
- Bake at 375ºF. Most cookies are baked at 325-350ºF. The slight increase in temperature will create a chewier and thicker bottom. If you are using an electric oven, pay attention to how your cookies are cooking. We have found that electric ovens can cook quicker than gas ovens. Either decrease oven temperature to 350ºF or cook for less time.
- Use cold butter!! Cold butter helps to create thick bakery-style cookie while cooking.
- Freeze dough before cooking. You don’t want these cookies to spread. So if you find that the dough is soft, you will likely have a wider spread cookie. To create a thick, fat cookie, we recommend freezing the cookie dough balls for at least 30 minutes before baking.
Overall, make sure your dough is COLD and your oven is HOT!
Can I make smaller cookies instead of larger bakery-style cookies?
We find these bakery-style cookies do have a better texture when you make larger cookies vs smaller cookies. Larger cookie dough balls will be 2-3 inches in diameter. For smaller cookies, you can roll cookie dough into 1 inch rounds.
If you prefer a smaller cookie or you are wanting to feed more mouths, you can definitely use this recipe to make smaller cookies. If you decide to decrease the size of the cookies, we recommend a couple things…
- Bake for shorter amount of time: 12-15 minutes
- You may want to decrease the temperature to 350ºF. Smaller cookies may brown faster, which means they may burn easier. If you see they are burning, decrease oven temp.
How many bakery style cookies does this recipe make?
You should get about 16-18 large bakery style Pumpkin White Chocolate Pecan Cookies.
Can I swap cookie mix-ins?
Love the pumpkin cookie dough, but maybe not a fan of the mix ins? We recommend the following swaps for pecans and white chocolate in these cookies.
- Swaps for white chocolate chips: dark chocolate chips or salted caramel chips
- Swaps for pecans: hazelnuts, walnuts, macadamia nuts
Shop our Kitchen Favorites
Bakery Style Pumpkin White Chocolate Pecan Cookies
Ingredients
- 3 cups all purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tbsp pumpkin pie spice
- 2 sticks butter (chilled)
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 eggs
- 1 tsp almond extract
- 1/2 cup pumpkin puree
- 1/2 cup chopped pecans
- 3/5 cup white chocolate chocolate chips
Instructions
- In a medium bowl, gently whisk together flour, salt, baking powder and pumpkin pie spice. Set aside and start creaming butter.
- Cube chilled butter and toss in a standing mixer bowl. On low speed, cream butter until it is a whipped texture.
- Add in sugars and mix on medium speed until creamed together. Make sure all butter is evenly blended into the sugars.
- Add two eggs, almond extract and pumpkin puree to the creamed butter and mix on medium-high speed. Pour in flour mixture in 1/3 portions, waiting to make sure the flour mixture is incorporated completely before adding more.
- Once your mixture is fully blended together, remove mixing bowl from the stand mixer. Add in pecans and white chocolate chips to the batter. Using a wooden spoon, mix everything into the dough.
- Prepare a baking sheet with parchment paper. Scoop and roll dough into large dough balls. They should be about 2 inches thick to make large cookies. Place on prepared baking sheet a couple inches apart and place in freezer for 30 minutes to chill. Scoop into 2-3 inch dough balls. They be large bakery-style cookies.
- While the cookies are chilling, preheat your oven to 375°F. After your cookies have chilled, place the cookies in the oven and bake for 20-22 minutes, until golden brown on the top. Remove from the oven and let cool for 10 minutes.
Notes
Note: If you are using an electric oven, your cookie bottoms may burn quicker. You may want to decrease temperature to 350ºF or cook for 18-20 minutes.
