Grain Free Pumpkin Pecan Cookies Recipe 475

PUMPKIN-PECAN SPICE COOKIES

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.

GRAIN FREE PUMPKIN PECAN COOKIES RECIPE - (4.7/5)

Steps:

• Preheat oven to 375 degrees ºF. Place the pecans in a food processor and blend until the nuts resemble coarse sand and start to clump together. It's the stage before pecan butter would start. Add in the sugar, arrowroot, spices, salt and soda. Pulse a couple times until combined. In a large mixing bowl, whisk the egg with the pumpkin, butter and vanilla. Pour the pecan mixture into the wet mixture and combine. Spoon dough out onto a parchment lined cookie sheet. The cookies will spread a bit. Bake in preheated oven for 12-14 minutes. Place on a cooling rack to cool. Quick notes I almost made these without the egg and I think they would still work without it. The arrowroot provides some structure and binding. I think the end result may be a harder crunchier cookie which may be what some of you prefer. Variations I prefer using my own spices rather than pumpkin pie spice blends from the store. I think it tastes better and allows you to add more off a specific flavor that you prefer. You could certainly use a spice blend, but I would add it in the end so you can keep adding if need be. I typically don't provide a variation unless I try it myself. I think this would work with maple syrup or honey. I would remove the egg (it provides liquid and see my quick notes section above) and use 1/4 cup or less of liquid sweetener. Add it with the rest of the liquid ingredients. You can always start with less and ad more if need be! Recipe submitted by Kate, Highlands Ranch, CO

DELICIOUS PUMPKIN-PECAN COOKIES

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.