Pecan Pumpkin Biscuits Recipes

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PECAN PUMPKIN BISCUITS



Pecan Pumpkin Biscuits image

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

2 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup cold butter
1/3 cup chopped pecans, toasted
2/3 cup canned pumpkin
1/3 cup half-and-half cream
Optional: melted butter and cinnamon sugar

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 SPICE COOKIES



Pumpkin-Pecan Spice Cookies image

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

1 1/2 cups packed light brown sugar
1/2 cup butter or margarine, softened
2 eggs
1/2 cup canned pumpkin (not pumpkin pie mix)
3 teaspoons vanilla
2 3/4 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
Pinch ground cardamom
1 1/3 cups finely chopped pecans
1/2 cup white vanilla baking chips
4 oz vanilla-flavored candy coating (almond bark), chopped

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



Delicious Pumpkin-Pecan Cookies image

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

1 cup pumpkin puree
1 cup firmly packed brown sugar
1 cup white sugar
¾ cup butter
3 eggs
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans
3 ½ cups all-purpose flour
3 tablespoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
2 cups powdered sugar
3 tablespoons milk
1 tablespoon butter
1 teaspoon vanilla extract

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



Pecan Pumpkin Biscuits image

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

2 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup cold butter or 1/2 cup margarine
1/3 cup chopped pecans, toasted
2/3 cup canned pumpkin (or cooked)
1/3 cup half-and-half cream

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



Butter Pecan Pumpkin Cookies image

Provided by Six Sisters Stuff

Number Of Ingredients 4

1 box butter pecan cake mix
1 15 oz can pumpkin puree
1/2 cup of milk chocolate chips
1/4 cup chopped pecans

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

PECAN PUMPKIN BISCUITS



Pecan Pumpkin Biscuits image

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 Allrecipes Member

Time 30m

Yield 12

Number Of Ingredients 10

2 cups all-purpose flour
¼ cup sugar
4 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup cold butter or margarine
⅓ cup chopped pecans, toasted
⅔ cup canned or cooked pumpkin
⅓ cup half-and-half cream

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. Serve warm.

Nutrition Facts : Calories 195.2 calories, Carbohydrate 22.3 g, Cholesterol 22.8 mg, Fat 10.9 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 5.6 g, Sodium 301.9 mg, Sugar 4.8 g

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