PUMPKIN PECAN PEANUT BUTTER COOKIE CUPS
Put a fall twist on peanut butter cookie cups with Betty Crocker™ pumpkin spice cookie mix!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 36
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- In medium bowl, beat cookie mix, butter and egg with spoon or electric mixer on medium speed until blended. Shape level tablespoons of dough into balls to make 36 balls. Place a dough ball in each of 36 ungreased mini muffin cups.
- Bake 10 to 12 minutes or until golden brown around edges. Immediately place 1 candy in center of each cookie. Cool 10 minutes; remove to cooling rack. Press pecan half onto top of each candy. Cool completely, about 1 hour.
Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie Cup, Sodium 120 mg, Sugar 10 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
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
BUTTER PECAN COOKIE BARS WITH PENUCHE DRIZZLE
I have made these Butter Pecan Cookie Bars for many, many years. They are rich, chewy, nutty and buttery-all the good stuff. They freeze well, that is, if they last long enough. A little drizzle of old-fashioned penuche icing takes them over the top. -Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, beat brown sugar and butter until blended. Beat in eggs, then vanilla. In another bowl, whisk flour and salt; gradually beat into sugar mixture. Stir in 3/4 cup pecans. Pour into a greased 13x9-in. baking pan; sprinkle with remaining 1/4 cup pecans., Bake until a toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on a wire rack., For icing, in a small saucepan, melt butter over low heat. Stir in brown sugar; cook and stir 30 seconds. Add milk; cook and stir 30 seconds. Remove from heat; whisk in confectioners' sugar until smooth. Immediately drizzle over bars; let stand until set. Cut into bars.
Nutrition Facts : Calories 212 calories, Fat 9g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 103mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.
PUMPKIN PIE BARS
These bars taste like a cross between pumpkin pie and pecan pie-yum! If you can't find butter cake mix, yellow cake mix works. -Sue Draheim, Waterford, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 7 ingredients; beat on medium speed until smooth. Pour into an ungreased 13x9-in. baking pan. Sprinkle with dry cake mix. Drizzle butter over top; sprinkle with pecans., Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool 1 hour on a wire rack., Refrigerate 3 hours or overnight. Remove from refrigerator 15 minutes before serving. Cut into bars. If desired, serve with whipped topping.
Nutrition Facts : Calories 419 calories, Fat 22g fat (10g saturated fat), Cholesterol 91mg cholesterol, Sodium 360mg sodium, Carbohydrate 53g carbohydrate (38g sugars, Fiber 3g fiber), Protein 5g protein.
PUMPKIN PECAN CHEESECAKE COOKIE BARS
With a tender pumpkin spiced cookie base, sweetened cream cheese filling and a topping inspired by pecan pie, these pumpkin cheesecake bars are strong contenders for the ultimate fall dessert! (And we haven't even gotten to the whipped cream, caramel and pecan garnish!) For all that dessert, you might be thinking this recipe is bound to be complicated, but we'd like to relieve you of that worry right now. This treat employs several clever shortcuts, which keep the prep time down under a half hour. So next time you can't decide between pumpkin bars, cheesecake or pecan pie, make this powerhouse recipe!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 18
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- In large bowl, mix cookie mix and pumpkin pie spice. Add 1/2 cup cold butter and the pumpkin; mix with pastry blender or fork until crumbly. Press in bottom of pan. Bake 10 minutes.
- Meanwhile, in another large bowl, beat Cream Cheese Layer ingredients with electric mixer on medium speed until smooth. Spoon over cookie base, and carefully spread to cover.
- For Pecan Pie Layer, in large bowl, stir together 1/3 cup melted butter, the brown sugar, 3 tablespoons flour and 3 eggs until well blended. Stir in pecans, 1 teaspoon vanilla and the salt. Pour evenly over cream cheese layer.
- Bake 35 to 40 minutes or until set. Cool 30 minutes. Refrigerate to chill, about 2 hours. To serve, cut into 6 rows by 3 rows. Drizzle each serving with caramel topping, and top with a dollop of whipped cream and a pecan half. Drizzle whipped cream with a small amount of caramel.
Nutrition Facts : Calories 440, Carbohydrate 45 g, Cholesterol 90 mg, Fat 5, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Bar, Sodium 320 mg, Sugar 32 g, TransFat 1/2 g
PUMPKIN, PECAN, PEANUT BUTTER COOKIE BAR
I HAD THIS PKG OF PUMPKIN SPICE COOKIE MIX BUUUTTTT DIDNT WANT JUST COOKIES SOOOOO I MADE THESE BARS WITH WAT I HAD ON HAND .... WAS ENJOYD BY ALL ;)
Provided by Lora DiGs
Categories Cookies
Time 35m
Number Of Ingredients 6
Steps:
- 1. PREHEAT OVEN TO 350. SPRAY A 9x13 PAN LIBERALLY WITH COOKN SPRAY THEN SPRINKLE ON GRAHAM CRACKER CRUMBS N POUR ON CONDENSD MILK.
- 2. SCATTER CHOPD PECANS AND 1/4 CUP OF PEANUTBUTTER PIECES
- 3. MAKE PKGD COOKIE MIX. ONCE DONE STIR IN REMAINN PEANUTBUTTER PIECES THEN DROP N SPREAD LIGHTLY ONTOP OF COND MILK N GRAHAM CRUMBS. BAKE FOR 20 MINUTES
- 4. COOL IN PAN FOR AN 30-60 MIN. B4 CUTTN INTO BARS...ENJOY :)
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