A little bit of Thanksgiving love with toasted pecans and pumpkin pie deliciousness packaged in a cookie recipe.
Oddly enough I never really grew up eating too many pumpkin spiced things and when I made these cookies my mom sort of looked at them and tasted them and said “spicy.” When I like something I usually say something more defining than that.
Now, I’m eager to throw pumpkin or butternut into everything so I can feel nostalgic for America and the fall. The smell of cinnamon reminds me of moving to the Northeast and Starbucks cups turning red for winter.
With real pumpkin puree in them and less butter, I guess you could call them healthy cookies, but there’s a heap of sugar in them to even that out. They are chewy with a sharper cut of bitter chocolate.
Let the smell of pumpkin and cinnamon parade around your house for Thanksgiving.
Recipe: Cinnamon spiced pumpkin pecan pie cookies with chocolate chips
Cooking time: prep 20 minutes oven 8 – 12 minutes
Makes: 44 – 48
Ingredients:
- brown sugar or treacle sugar | 1 cup packed
- white sugar | 1 cup
- eggs | 2
- butter | 1/4 cup
- vanilla extract or paste | 1 tbsp
- pumpkin puree | 3/4 cup
- self-raising flour | 2 1/2 cup
- cinnamon | 1/4 cup
- salt | 1 tsp
- chopped pecans and toasted | 1 1/2 cups
- semi-sweet or dark chocolate chips | 2 cups
- marshmallows (optional) | 1 1/2 cups
Cooking:
- Preheat oven to 170˚C | 375˚F.
- Mix together sugars, butter, then eggs, vanilla and pumpkin puree.
- Add flour, cinnamon, and salt together.
- Add flour mixture slowly to the wet mixture.
- Add the chocolate chips, pecans and mix.
- Add the marshmallows if you want to now. You could even do half with and half without.
- If you use marshmallows be sure you try to cover them with the dough as much as possible. The cookies will also be a lot more chewy.
- Put the mixture to get a bit more solid into the refrigerator for at least 15 minutes.
- Bake for 8 minutes and take out and press down with a greased spatula.
- Bake for 2 – 4 more minutes until lightly brown.
- Let cool.
