PUMPKIN-PECAN COOKIES
CATEGORIES
INGREDIENTS
  • Cooking Time: 10 to 12
  • Servings: 40
  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground allspice
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 cup canned pumpkin
  • 1 cup chopped toasted pecans
DIRECTIONS
  1. Preheat oven to 375 degrees F.
  2. In a mixing bowl combine flour, baking powder, cinnamon, baking soda and allspice. Set aside.
  3. In a large mixing bowl beat the butter with an lectric mixer on medium speed for 30 seconds. Beat in the sugar.
  4. Add the egg; beat well.
  5. Stir pumpkin and flour mixture into egg mixture. Stir in the chopped pecans.
  6. Drop the dough by rounded teaspoons about 2 inches apart onto an ungreased cookie sheet.
  7. Bake cookies in preheated oven for 10-12 minutes or until bottoms are lightly browned.
  8. TO STORE:
  9. Place in layers separated by waxed paper in an airtight container; cover.
  10. Store at room temperature up to 3 days or freeze unfrosted cookies up to 3 months.
  11. Thaw cookies, then frost.
  12. Transfer the cookies to wire racks; cool.
  13. Frost the cooled cookies with Brown Sugar Butter Frosting.
  14. Makes about 40 cookies.