Pumpkin-Pecan Spice Cookies

Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Debra Keil from Owasso, OK MORE+ LESS-

By Betty Crocker Kitchens

February 1, 2011

1 1/2

cups packed light brown sugar

1/2

cup butter or margarine, softened

eggs

1/2

cup canned pumpkin (not pumpkin pie mix)

teaspoons vanilla

2 3/4

cups Gold Medal™ all-purpose flour

teaspoons baking powder

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

oz vanilla-flavored candy coating (almond bark), chopped

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1

Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
2

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.
3

Bake 10 to 14 minutes or until edges are lightly browned. Remove to cooling rack. Cool completely, about 30 minutes.
4

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.

"Although this recipe works great with canned pumpkin, I originally developed it because a co-worker had given me two 25-pound Hubbard squashes! I had to find some creative ways to use it and to sneak it into recipes." Debra Keil
When buying canned pumpkin, check the label to be sure it’s not pumpkin pie mix, which contains sugar and spices.
Look for silicone baking mats at stores that sell kitchen and baking items.
Try cooked winter squash in place of the pumpkin.