These White Chocolate & Pecan Spiced Cookies are THE perfect Autumn cookie! I honestly could eat a whole batch they are so tasty - and I nearly did! They are brown sugar cookies with lots of autumn spices like cinnamon, nutmeg, cloves and ginger. Then I've packed them with sweet white chocolate chips and crunchy chopped pecans. The cookies are lovely and soft in the centre, with a crispy edge, making them the perfect cookie texture. I've also gone ahead and drizzled a sweet cinnamon icing over them because, yum!
Ingredient Tips & Equipment Information
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- Weigh out and chop up the pecans up before you start, then you can add them straight to the cookie dough when you get to that step of the recipe.
- I used white chocolate chips in this recipe, you can also chop up a bar of white chocolate into small chunks.
- Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead. Or try 1 tsp cinnamon, ½ ground ginger, ¼ ground nutmeg, ¼ ground cloves.
- For the best flavour, make sure to use a good quality vanilla extract and not an essence.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make White Chocolate & Pecan Spiced Cookies
To make the cookies, mix butter and light brown sugar together, then add egg and vanilla extract. You can use the paddle attachment of an electric stand mixer to do this, or a silicone spatula.
Mix in flour, baking powder and mixed spice, then add about two thirds of the white chocolate chips and chopped pecans. Divide the dough into balls, place them onto lined baking trays and press some more white chocolate chips and chopped pecans into the top before baking them. When they are baked and cooled, make a cinnamon icing and drizzle it over the cookies for extra spice and sweetness.
How long do the cookies last and can they be frozen?
The baked cookies will last for 3-4 days in an airtight container in a cool place. You can freeze the baked cookies, wrap them well or store in a freezer bag for up to 3 months.
Can these cookies be made gluten free or dairy free?
For gluten free cookies, swap the plain flour for a gluten free plain flour blend. For dairy free cookies, swap the butter for a dairy free spread and swap the white chocolate chips for dairy free white chocolate chips. If you can't find dairy free white chocolate chips, you can chop up a dairy free white chocolate bar into small chunks.
More tips for making the White Chocolate & Pecan Spiced Cookies:
- If you're a neat freak like me and like your cookies to be all the same size and very uniform, you can weigh the dough and divide it by 16, then separate it into equal pieces and roll it gently between your palms before placing it on the baking sheet. For the more relaxed baker, just dollop the dough onto the lined baking tray in any size you like.
- Let the cookies cool on the baking tray for at least 5 minutes (nearer to 10 minutes is ideal) before trying to move them onto a cooling rack. Otherwise they will be too soft and will break or stick to the baking paper.
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you.
Recommended equipment & ingredients*
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More pecan recipes...
White Chocolate & Pecan Spiced Cookies
For the cookies
- 125 g Butter or baking spread softened
- 200 g Light brown soft sugar
- 1 Egg large
- 1 tsp Vanilla extract
- 2 tsp Mixed spice
- 200 g Plain flour
- 1 tsp Baking powder
- 50 g White chocolate chips
- 50 g Pecans chopped up
For the decoration
- 75 g Icing sugar
- ½ tsp Cinnamon
- 10 ml Water You may not need it all, or you may need a little more so add it slowly
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a few baking trays (or however many you own) with baking paper
- Mix the butter and light brown sugar together in a large bowl using a spoon or spatula. Or mix in an electric stand mixer with the paddle attachment
- Add the egg and vanilla extract, and mix them in until well combined
- Mix in the plain flour, baking powder and mixed spice
- Then mix in the pecans and white chocolate chips, reserving about a a quarter of them
- Spoon blobs of the mixture onto your lined baking trays, or you can shape them with your hands into balls for a neater finish. Leave space between the cookies as they will spread
- Push the reserved pecans and white chocolate chips in the tops of the cookie dough balls
- Bake the cookies for 12-14 minutes until they are golden brown around the edges, leave them on the tray for at least 5 minutes before carefully removing and placing on racks to cool fully
- Once the cookies are fully cool, mix the decoration ingredients together. Add the water slowly as you may not need it all. I like to put the icing into a small piping bag to control the drizzle, or you can use a fork and flick it over the cookies
- Store in an airtight container and eat within 3 days. They can also be frozen for up to 3 months