Dessertsbettycrocker4.4
Pumpkin-Pecan Spice Cookies
It’s not fall until you’ve made a batch of your favorite pumpkin cookies! These from-scratch cookies have all the delicious warming spices of pumpkin pie with the addition of pecans—talk about fall forward! If their pillow-y, soft texture isn’t enough to win you over, then the gentle drizzle of white chocolate on top will certainly do the trick. This recipe yields 42 servings, so you’ll have enough of these pumpkin-pecan spice cookies to share with your whole neighborhood!
👥 42 Servings⏱️ Prep & Cook: 1h 35m⏳ Prep: 1h 5m👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- microwave
📝 Preparation Steps
1
Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
2
In large bowl, beat brown sugar, butter, eggs, pumpkin and vanilla with electric mixer on medium speed. Stir in flour, baking powder and spices. Stir in pecans and baking chips. Drop dough by tablespoonfuls onto cookie sheet.
eggs2vanilla3 teaspoonscup white vanilla baking chips1/2vanilla-flavored candy coating (almond bark), chopped4 ozbaking powder2 teaspoons
3
Bake 10 to ⏱️ 14 minutes or until edges are lightly browned. Remove to cooling rack. Cool completely, about ⏱️ 30 minutes.
4
Place candy coating in small resealable freezer plastic bag; seal bag. Microwave on High about ⏱️ 1 minute or until softened. Gently squeeze bag until coating is smooth; cut off tiny corner of bag. Squeeze bag to drizzle coating over cookies. Let stand until set.
Nutrition Facts
calories
140
fat Content
1 1/2
serving Size
1 Cookie
fiber Content
0 g
sugar Content
12 g
sodium Content
80 mg
protein Content
2 g
trans Fat Content
0 g
cholesterol Content
15 mg
carbohydrate Content
18 g
saturated Fat Content
3 g
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