Ingredients
Units
Scale
- 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.