This will be the last pumpkin recipe of the fall season. Pumpkin and white chocolate work great together with all the holiday spices. Now, I used pecans which I never use but they bring more of a fall flavor. Lastly, when I want cinnamon flavor, I use fireball. I hope you like it.
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
1/2 cup butter (1 stick, unsalted)
1 cup pumpkin purée
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon cinnamon extract (fireball)
1 cup white chocolate chips
1/2 cup chopped pecans
In bowl 1 mix flour, salt, baking powder, and pumpkin pie spice.
In bowl 2 add butter and pumpkin purée and mix until incorporated. Add brown sugar and sugar and cream until smooth.
Add eggs, vanilla and fireball and mix until combined.
Add bowl 1 into bowl 2 in three installments and mix.
Fold in nuts and white chocolate until combined.
Refrigerate for 30 minutes.
Heat oven to 375.
Scoop 1 1/2 inch of dough on parchment-lined sheet.
Bake for 10 -13 minutes
Let cool. Serve.
Dan's Food Blog 
I love this time of year! 1st – the weather gets cooler and 2nd – a million things are made with pumpkin spice!!
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Intriguing—Is “fireball” a specific brand or strength of cinnamon-?
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It’s a cinnamon flavored liquor which is cheaper than cinnamon extract and has less alcohol too. It is also a brand name.
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Good to know–THANKS!
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My wife’s a pumpkin fan. Have to send her a link to this page!
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Hope she enjoys it
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This seems tasty. I love all things pumpkins 🎃
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Thank you
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