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Pumpkin Pecan Cookies

Preheat the oven to 350°F and line baking sheets with parchment paper. In a skillet, over medium heat, melt the 1 Tbsp butter. Add in the chopped pecans and brown sugar and toast the pecans, stirring continuously. Once the pecans are toasted and coated in sugar, move to an extra baking sheet or cutting board and let cool in a single layer. In the bowl of an electric mixer, cream the butter unt. . .

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Servings: 24

Prep Time: 00:20

Cook Time: 00:10

Main Ingredients

1 cup roughly chopped pecans

1 tbsp butter

1 tablespoon brown sugar

1/2 cup butter, room temperature

1 cup granulated sugar

1/2 cup packed brown sugar

1 cup pumpkin puree

1 egg

1/2 tsp vanilla

2 cups all-purpose flour

1/2 cup whole wheat flour

1 tsp baking soda

1 1/2 tsp baking powder

1 tsp pumpkin pie spice

1/2 tsp cloves

1/2 tsp cinnamon

1/2 tsp salt

Preparation

1Preheat the oven to 350°F and line baking sheets with parchment paper.

2In a skillet, over medium heat, melt the 1 Tbsp butter. Add in the chopped pecans and brown sugar and toast the pecans, stirring continuously. Once the pecans are toasted and coated in sugar, move to an extra baking sheet or cutting board and let cool in a single layer.

3In the bowl of an electric mixer, cream the butter until smooth. Add in the sugars. Mix in the pumpkin, egg, and vanilla.

4In a separate bowl, mix together the flours, baking soda, baking powder, pumpkin pie spice, cloves, cinnamon, and salt. Add the dry ingredients to the wet and mix until just combined. Do not overmix. Fold in the toasted pecans.

5Scoop dough onto prepared baking sheets by the spoonful. Bake for 8-10 minutes. If using multiple baking sheets on different levels in the oven, rotate the pans halfway through baking. Makes 2 dozen cookies.

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