food fanatic.bookaholic.mommy

Pumpkin Pecan Spice Cookies

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


  1. Heat oven to 350 degrees farenheit. Grease cookie sheet or line with cooking parchment paper or silicone mat.
  2. In large bowl, beat sugars, butter, eggs, pumpkin, vanilla, and rum extract on medium speed.
  3. Stir in flour, baking powder, and spices. Stir in pecans and baking chips.
  4. Drop dough by tablespoonfuls onto cookie sheet.
  5. Bake 10-14 minutes or until edges are lightly browned.  Remove to cooling rack. Cool completely, about 30 minutes.
  6. 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.

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