I like cookies of all kinds…crispy, crunchy, chewy, gooey…you name it! These cookies happen to be soft and puffy, with a cake-like texture. And they are yummy! I adapted these Pumpkin Pecan Cookies from a recipe I found at VeryBestBaking.com. I added a little ground ginger to the batter and topped the cookies with an extra-rich, thick, creamy glaze and a pecan half. You can also add some finely chopped pecans to the cookie batter if you want.
The original recipe says it makes 36 cookies, but I ended up with 31–I must have made mine a little too big! So, you should get at least 31 cookies from this recipe, and maybe a little more. I found that the cookie batter was easier to work with if it was refrigerated a little after mixing. I refrigerated mine for 15 minutes, but I think a half hour would be even better. It will make it easier to scoop out your Tablespoonfuls of cookie dough.
These cookies are easy to make and great for this time of year, as we get closer to Thanksgiving…you may even want to make some for Thanksgiving weekend!
PUMPKIN-PECAN COOKIES by NancyCreative, adapted from VeryBestBaking.com
Makes 31 to 36 cookies
- 2 1/2 cups all-purpose flour (I used unbleached flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 1/2 cups granulated sugar
- 1/2 cup (1 stick) butter, softened
- 1 cup canned pure pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 to 2/3 cup finely chopped pecans (optional)
- Whipping Cream Glaze (see recipe below)
- 31 to 36 Pecan halves, for garnish
Preheat oven to 350 degrees F. Grease baking sheets.
Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in medium bowl; set aside.
In large bowl, beat sugar and butter until well blended. Add in pumpkin, egg, and vanilla, and beat until smooth. Fold in finely chopped pecans, if using. Gradually beat the flour mixture into this pumpkin mixture, and mix until well-blended. If you have time, refrigerate the cookie dough for 15 minutes to a half hour, for easier scooping.
Drop cookie dough by rounded Tablespoons onto your greased baking sheets. Bake for 14 to 15 minutes or until edges are firm (be careful not to over bake, or the cookies will be too dry). Cool on baking sheets for 2 minutes (if you leave the cookies on the sheets any longer, they may stick, even if your pan is non-stick), then remove to wire racks to cool completely.
When cookies are completely cooled, spoon the Whipping Cream Glaze on each cookie and top with a pecan half.
WHIPPING CREAM GLAZE
- 3 cups powdered sugar
- 6 to 6 1/2 Tablespoons heavy whipping cream
- 1 1/2 Tablespoons melted butter
- 1 1/2 teaspoons vanilla extract
Combine all ingredients in a medium size bowl and blend until smooth. Use a spoon to dollop the glaze onto each cookie, then top with a pecan half (this is a thick glaze–if you’d like it thinner or even thicker, you can adjust the amounts of powdered sugar and whipping cream). You can use a little glaze or a lot…it’s up to you! If you put it on any heavier than I did (see above photo), you may need to make a little more glaze.
Hope you enjoy these cookies! What kinds of cookies do you like to bake in the fall?
Linked to Cookie Plan Monday.