Pumpkin Pecan Spice Cookies Recipes
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
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
SPICE PUMPKIN COOKIES
These soft cookies are almost like little pieces of cake. With chopped pecans sprinkled over a confectioners' sugar frosting, they're a pretty addition to a dessert table. -Bev Martin, Hardin, Montana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5-1/2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, beat cream cheese and sugars until smooth. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Combine the dry ingredients; gradually add to pumpkin mixture and mix well., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool., For frosting, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough water to achieve frosting consistency. Frost cookies; sprinkle with pecans.
Nutrition Facts : Calories 108 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 79mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
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
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- Preheat oven to 375 degrees F. In a medium mixing bowl combine flour, baking powder, cinnamon, baking soda and allspice. Set aside.
- In a large mixing bowl beat the butter with an electric mixer on medium speed for 30 seconds. Beat in the sugar. Add the egg; beat well. Stir pumpkin and flour mixture into egg mixture with a wooden spoon. Stir in the chopped pecans.
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- Using a No. 20 cookie scoop (about 3 Tbsp.), drop balls of dough onto two parchment-lined baking sheets, spacing at least 4" apart. (If using a half-sheet pan, bake 2 cookies per sheet. For a full sheet, you can fit about 4.) Gently press reserved chocolate and nuts into tops of dough balls.
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