On the fourth day of Christmas…

I won an “honorable mention” prize in a Fall baking contest with these cookies.  They make great gifts.

Pumpkin-Pecan Spice Cookies
(Makes 6 dozen.)

3 cups all-purpose flour
1 1/2 cups firmly packed light brown sugar
2 tsp. baking powder
1/2 tsp. salt
1 t. cinnamon
½ t. ground ginger
1/8 t. ground allspice
1/8 t. ground cloves
¼ t. ground nutmeg
1 smidgen ground cardamom
½ cup cold butter
1/2 cup white chocolate chips
1 1/3 cups pecans (If you live in the South, use local!)
2 large farm fresh eggs, lightly beaten
1/2 cup pumpkin (Use the leftover Halloween pumpkin which you have frozen!)
1 tsp. vanilla
2-4 oz. white almond bark 

Combine first five ingredients:   flour, brown  sugar, baking powder, salt and spices in food process. Blend until all ingredients are fully mixed.   Cut chilled butter into pieces and feed into processor until a fine meal is formed. Add white chocolate until chopped.   Add pecans and process until just coarsely chopped.

Combine eggs, pumpkin and vanilla in large bowl.   Mix until smooth.   Add dry ingredients and stir until fully incorporated.

Chill dough for 15 minutes.   Preheat oven to 350 degrees.

 Drop by tablespoonful onto a baking sheet lined with parchment or a silicon pad.    Bake for 12-15 minutes.  (Place unused dough back in refrigerator while cookies bake.)  Remove to a cooling rack.  


This recipe makes a large batch.

When all cookies are baked, place almond bark in seal-able quart freezer bag.   Place in microwave and melt (about 1 minute).   Snip off one corner of the bag and pipe almond bark onto cookies



Last year, I made them using  Hubbard squash puree.  This year I used more of the leftover roasted Halloween pumpkin puree.

I love the spices in this cookie.

Pumpkin on FoodistaPumpkin

3 comments to On the fourth day of Christmas…

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Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen: How One Girl Risked Her Marriage, Her Job, and Her Sanity to Master the Art of Living
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