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Pumpkin-Pecan Spice Cookies
Pumpkin-Pecan Spice Cookies
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Prep Time:
1 hour 5 minutes
Total Time:
1 hour 35 minutes
Indulge in cozy pumpkin-pecan cookies with warm spices and a white chocolate drizzle. Perfect for fall gatherings with 42 servings to share.
Ingredients:
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup butter or margarine, softened
  • 1/2 cup canned pumpkin (not pumpkin pie mix)
  • 2 3/4 cups Gold Medal™ all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 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
Instructions:
  • Preheat oven to 350°F. Prepare cookie sheet by greasing with shortening, cooking spray, or lining with parchment paper or a silicone baking mat.
  • In a large bowl, use an electric mixer to blend brown sugar, butter, eggs, pumpkin, and vanilla until smooth. Add flour, baking powder, and spices, then mix well. Gently fold in pecans and baking chips. Spoon tablespoonfuls of dough onto a cookie sheet.
  • Bake for 10 to 14 minutes until edges are lightly browned, then transfer to a cooling rack. Allow to cool completely for about 30 minutes.
  • Put candy coating in a small resealable freezer bag and seal it. Microwave on high for about 1 minute or until soft. Massage the bag gently until the coating is smooth, then snip off a small corner of the bag. Squeeze the bag to drizzle the coating over the cookies and allow it to set.

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