White Chocolate Pumpkin Dreams
If you like pumpkin pie, you'll love these delicious pumpkin cookies dotted with white chocolate chips and chopped pecans. Drizzled with a brown sugar icing, they're irresistible.
Ingredients
- 1 cup butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin
- 2 cups all-purpose flour
- 3-1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 package (10 to 12 ounces) white baking chips
- 1 cup chopped pecans
- PENUCHE FROSTING:
- 1/2 cup packed brown sugar
- 3 tablespoons butter
- 1/4 cup milk
- 1-1/2 to 2 cups confectioners' sugar
Reviews
The icing hardens nicely for stacking cookies in a container for storage.
All in all, a good recipe. I do think the cookies need a bit of the icing to improve their flavor, but don't get the icing too thick, as it is very sweet. The word "drizzled" in the recipe description is completely misleading; the photo of the icing is much more accurate.
Wonderful! The only thing I might change would be to add raisins, but great without.
We just added this cookie to our Christmas cookie list this year. It is FANTASTIC. Super moist, perfect flavor. I used a cream cheese frosting and they were addicting!
Delicious cookies!!!! My kids and family loved them. Easy to make to. Will definitely make these again and again.
One of the best cookies that I have ever made. My family loves them. Couldn't make enough of them.
FANTASTIC!!!!!!!!!!!! The best cookies, They are so moist and stay moist. I will make them over and over.
My daughter has made these cookies without the pecans for the last 4 or 5 years. She has won blue ribbons at the fair 2 years with them . I prefer them with the pecans but she doesn't like nuts. They are softer if you frost them soon after they are baked but dryer the next day, then frost them. Put a few grains of salt in the icing to offset the sweetness. great recipe. we make at least 15 dozen every Christmas!
These recipes were a hit as favors for friends who came to my November birthday dinner. Mindful of the "too sweet" charges leveled against these cookies, I simply eliminated the white sugar and made the glaze for presentation. I plan to make them again for Thanksgiving.
I have made these cookies every year since I found the recipe in Taste of Home magazine.. probably 4 years ago? I have never made the icing with them and some times leave the nuts out, always make a double batch makes tons of cookies hubby takes them to work and leaves them in the break room they are always gone in 30 min. he complains because he didn't even get any one time.. he now takes some out for himself.