Pumpkin Pecan Spice Cookies Food
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
PUMPKIN SPICE COOKIES
Back when I was doing Weight Watchers several years ago, I kept hearing about Bakers Breakfast Cookies. I couldn't get them where I lived and that's all anyone could talk about. Someone sent me some. I looked at the ingredients and came up with these. These are NOT typical cookies! They are hefty stick to your rib cakey cookies! And you will be sorely tempted to add more flour. I don't know how they'd come out if you do. But if you follow the recipe, you get the cake-like cookies. Also please note, I have no clue how many "regular" size cookies these would make, or how long they would take to bake, so if you try them normal size, could you let me know? Thanks! I have no idea how Weight Watchers does their points system anymore, so use whatever tools you use now to figure out the points! :)
Provided by Marlene.
Categories Drop Cookies
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine all wet ingredients.
- Stir all dry ingredients together.
- Add to the wet ones.
- I use my ice cream scoop which holds approximately 1/4 cup batter/dough. Going on that, you'll get 12 extremely large cookies.
- Bake at 350°F for 15 minutes.
Nutrition Facts : Calories 197.5, Fat 1.2, SaturatedFat 0.3, Cholesterol 0.7, Sodium 144.9, Carbohydrate 43.4, Fiber 3.7, Sugar 21.7, Protein 5.2
PECAN SPICE COOKIES
Another healthy cookie from my files of healthy, and sometimes odd, cookies. This one has lots of options for adaptations (i.e., different flours so that those who are intolerant to wheat gluten can still make them and eat them).
Provided by spatchcock
Categories Dessert
Time 25m
Yield 16-18 cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F.
- Mix the oil and sweeteners together well. In a separate bowl, mix the remaining ingredients, then slowly stir them into the liquid mixture.
- For each cookie, drop 1-2 Tbs of the dough onto lightly oiled cookie sheets, about 2"-3" apart.
- Bake for 9-12 minutes, until lightly browned but still soft. Cool on wire racks. The cookies will get crispy as they cool.
Nutrition Facts : Calories 162.6, Fat 9.6, SaturatedFat 2.8, Sodium 21.3, Carbohydrate 19.1, Fiber 2.1, Sugar 9.2, Protein 2
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
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