Admittedly, sometimes when I adapt a recipe it is because I am too lazy to go to the grocery store and I don’t quite have all of the ingredients the recipe calls for. With these cookies, I didn’t have quite enough brown sugar and somehow I was completely out of vanilla…so I improvised. (go me!) The cookies still came out great. They are a perfect little treat for the fall.
Pumpkin Pecan Spice Cookies
(adapted from Betty Crocker Fall cookbook)
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup canned pumpkin (not pumpkin pie mix)
- 1 teaspoon vanilla
- 2 teaspoons rum extract
- 2 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1 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 of ground cardamom
- 1 1/3 cup finely chopped pecans
- 1/2 cup white vanilla baking chips
- 6 oz. white chocolate, chopped
- Heat oven to 350 degrees farenheit. Grease cookie sheet or line with cooking parchment paper or silicone mat.
- In large bowl, beat sugars, butter, eggs, pumpkin, vanilla, and rum extract on medium speed.
- Stir in flour, baking powder, and spices. Stir in pecans and baking chips.
- Drop dough by tablespoonfuls onto cookie sheet.
- Bake 10-14 minutes or until edges are lightly browned. Remove to cooling rack. Cool completely, about 30 minutes.
- Place chopped white chocolate in small resealable 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.