PECAN PUMPKIN BISCUITS
Our two daughters love munching on these rich pecan-studded biscuits for breakfast. I make dozens and serve them piping-hot with butter and honey.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Combine pumpkin and cream; stir into dry ingredients. Turn onto a floured surface; knead four to six times. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 400° for 12-15 minutes or until golden brown. If desired, serve warm with melted butter and cinnamon sugar.
Nutrition Facts : Calories 194 calories, Fat 11g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 313mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN PECAN BISCUITS
Pumpkin and pecans is an irresistible combination. The good thing about these biscuits is that they can easily be transformed from sweet to savory by cutting down on brown sugar or putting no sugar at all. Perfect to serve on Thanksgiving.
Provided by Kristina S.
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h2m
Yield 5
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread pecans on a baking sheet.
- Toast pecans in the preheated oven until golden brown and fragrant, about 5 minutes. Chop coarsely.
- Increase oven temperature to 425 degrees F (220 degrees C). Brush a large rimmed baking sheet with oil.
- Mix all-purpose flour, whole wheat flour, baking powder, and salt together in a bowl. Rub butter into the mixture until it reaches a crumbly consistency.
- Stir water and brown sugar together in a bowl. Blend into crumbly mixture. Stir in pumpkin puree and fold in pecans. Wrap dough in plastic wrap.
- Chill dough in the freezer for 10 minutes.
- Divide dough into 5 pieces and shape into balls. Flatten slightly and place 1 inch apart on the prepared baking sheet.
- Bake in the preheated oven until puffed and golden brown, 12 to 15 minutes. Transfer to a wire rack and cool completely, about 20 minutes.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 34.2 g, Cholesterol 36.6 mg, Fat 19.5 g, Fiber 3.8 g, Protein 4.2 g, SaturatedFat 9.4 g, Sodium 599.4 mg, Sugar 12.6 g
PUMPKIN-PARMESAN BISCUITS
Provided by Food Network Kitchen
Time 50m
Yield 16 biscuits
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F; line a baking sheet with parchment paper. Whisk the flour, baking powder, sugar, salt and nutmeg in a large bowl. Whisk in 1 tablespoon parmesan. Add the diced butter and work it in with your fingertips until the mixture looks like coarse crumbs. Mix the pumpkin and cream in a small bowl and pour over the flour mixture. Mix with your hands or a fork to make a soft dough.
- Turn the dough out onto a lightly floured surface and roll out into a 3/4-inch-thick rectangle using a floured rolling pin. Cut out biscuits using a 2-inch-round cutter and arrange about 2 inches apart on the prepared baking sheet. Brush the tops with melted butter and sprinkle with the remaining 1 tablespoon parmesan. Bake until golden, 15 to 20 minutes. Transfer the baking sheet to a rack and let the biscuits cool slightly before serving or cool completely and freeze (see Cook's Note).
Nutrition Facts : Calories 136 calorie, Fat 8 grams, SaturatedFat 5 grams, Cholesterol 22 milligrams, Sodium 222 milligrams, Carbohydrate 14 grams, Fiber 1 grams, Protein 2 grams, Sugar 1 grams
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!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 42
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
- 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.
- Bake 10 to 14 minutes or until edges are lightly browned. Remove to cooling rack. Cool completely, about 30 minutes.
- 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, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 12 g, TransFat 0 g
DELICIOUS PUMPKIN-PECAN COOKIES
A very good friend of mine gave me this pumpkin-pecan cookie recipe when I was searching for just the right cookie around Thanksgiving. These were by far the best I have ever tried and are simple to make. The recipe can be cut in half, because as is, it makes around 2 dozen. I would also love to know any alterations that make them any better! Enjoy!
Provided by AdrienMarie
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
- Combine pumpkin puree, brown sugar, sugar, butter, eggs, milk, and vanilla extract in a large bowl. Beat with an electric mixer until creamy. Fold in pecans. Slowly add flour, pumpkin pie spice, baking powder, and baking soda, mixing until combined.
- Drop teaspoonfuls of cookie dough onto the prepared cookie sheets.
- Bake in the preheated oven until edges are firm and starting to brown, 12 to 14 minutes. Let cool on a wire rack.
- Combine powdered sugar, milk, butter, and vanilla extract in a small saucepan. Stir over low heat until combined and smooth. Drizzle glaze over the cooled cookies.
Nutrition Facts : Calories 277.9 calories, Carbohydrate 43.9 g, Cholesterol 40 mg, Fat 10.5 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 4.5 g, Sodium 175.2 mg, Sugar 28.3 g
PECAN PUMPKIN BISCUITS
Make and share this Pecan Pumpkin Biscuits recipe from Food.com.
Provided by Juenessa
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients.
- Cut in butter until mixture resembles coarse crumbs.
- Stir in pecans.
- Combine pumpkin and cream; stir into dry ingredients.
- Turn onto a floured surface; knead four to six times.
- Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter.
- Place on a greased baking sheet.
- Bake at 400 degrees F for 12-15 minutes or until golden brown.
Nutrition Facts : Calories 195.6, Fat 10.9, SaturatedFat 5.6, Cholesterol 22.8, Sodium 308.4, Carbohydrate 22.4, Fiber 1.3, Sugar 4.8, Protein 2.9
BUTTER PECAN PUMPKIN COOKIES
Provided by Six Sisters Stuff
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Mix all four ingredients together, roll into small balls and place on cookie sheet. Bake for 10-12 minutes (depending on how small or large you make your cookies).
- Sprinkle left over chopped pecans on top of the cookies as soon as they come out (optional).
- Makes about 24 cookies
PUMPKIN BISCUITS
"You can use commercially canned or homegrown pumpkin for this recipe. If doing the latter, bake the pumpkin rather than boil it in order to get a drier, denser product. After scraping the baked flesh from the rinds, use an electric mixer to beat until smooth. Remove any tough, fibrous pieces that didn't cook down." - Hobbyfarmers.com
Provided by l0ve2c00k
Categories Breads
Time 42m
Yield 12 biscuits
Number Of Ingredients 11
Steps:
- Stir together dry ingredients.
- Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
- Add pumpkin and milk, stirring just until ingredients are moistened and a soft dough forms. If the dough seems very soft, add more flour, a few tablespoons at a time, just until the dough is easy to handle.
- On a lightly floured surface, roll out dough to a half-inch thick.
- Using a 2-inch biscuit or cookie cutter in a simple shape of your choice (such as a pumpkin or leaf), dip the cutter into flour, shake off excess and press into biscuit dough.
- Place biscuits on a lightly greased cookie sheet one-inch apart and bake at 450 degrees F for 8 to 12 minutes or until golden brown.
- Serve hot with butter and honey or apple butter.
Nutrition Facts : Calories 152.9, Fat 5.9, SaturatedFat 3.6, Cholesterol 15.7, Sodium 512.2, Carbohydrate 22.6, Fiber 0.7, Sugar 4.6, Protein 2.8
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