Thanksgiving Series: Pumpkin Spice Pecan Cookies

best

IMG_0122_Fotor

IMG_0092_Fotor

The Thanksgiving countdown has begun! We are just 4 days away from the big day! For the past week, we have been sharing our Thanksgiving Series with you, showing you how to create the perfect meal from drinks to dessert. Today we are sharing our first dessert recipe with you, Pumpkin Spice Pecan Cookies. These are a perfect addition to any Thanksgiving spread and really switch things up from the same old pumpkin pie.

These cookies are moist and chewy with lots of pecan pieces and a hint of cinnamon. The pumpkin spice adds a rich pumpkin flavor that is irresistible! They can easily be made vegan by substituting a few things, which are listed in the ingredients below. Also, these cookies turn out best when the dough is chilled so it is best to make these the day (or at least a few hours) before you plan on serving them to allow time for the dough to cool. Enjoy!

Click the link below to follow along as I show you, step-by-step, how to make these delicious, cookies!

PUMPKIN SPICE PECAN COOKIES

NOTE: These cookies can easily be made vegan with a few substitutions, which are listed below.

Also, for best results, prepare to allow 3+ hours to let the dough chill before baking. They need at least 3 hours to chill but you can refrigerate the dough for up to 5 days before baking. It would be perfect to make the dough now and have them ready to pop in the oven on Thanksgiving!

Ingredients:

  • 1/2 cup unsalted butter, softened (vegan substitute: 1/2 cup Earth Balance)
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg (vegan substitute: 1/4 cup unsweetened applesauce)
  • 1 tablespoon vanilla extract
  • 2 tablespoons cream or half-and-half (vegan sub: 2 tbsp soy or almond milk)
  • 2 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 2 teaspoons corn starch
  • 1 teaspoon baking soda
  • 2 cups raw, unsalted, pecan pieces or halves

Step-by-Step Directions:

IMG_0054_Fotor

First, combine the egg, butter, sugars and vanilla in a stand mixer bowl. If you don’t have a stand mixer, a hand mixer will work, or you can mix by hand with a wooden spoon (get those muscles ready!). Beat on medium-high until combined and creamed, about 3 minutes.

IMG_0061_Fotor

Once it is creamed, stop the mixer and scrape down the sides of the bowl as well as the paddle attachment. Then add the 2 tablespoons of half and half. Beat on low until combined, for about one minute.

IMG_0068_Fotor

It should look something like this when you are ready to move on to the next step.

Next, stop the mixer and scrape down the sides of the bowl and the attachment. Then, add the dry ingredients: the flour, pumpkin pie spice, corn starch, baking soda, cinnamon, and beat on low speed until just combined, about 1 minute. After that, stop the mixer and scrape down the sides of the bowl.

IMG_0076_Fotor

IMG_0083_Fotor

Then, add those gorgeous pecans! How pretty does that batter look?

Add the pecans to the dough and beat on low until just combined, about 30 seconds.

IMG_0087_Fotor

Next, use your hands to form balls of dough, as shown below. Place them on a platter or large plate. You should have about 14-16 cookie dough balls when you are done. Cover the plate with plastic wrap and refrigerate for at least 3 hours, or up to 5 days.

IMG_0090_Fotor

IMG_0092_Fotor

When you are ready to bake, preheat the oven to 350 degrees. Spray a cookie sheet with nonstick spray and place the pre-formed dough balls on the sheet, evenly spaced  about 2 inches apart. Cook for 10 minutes and transfer to a cooling rack when they are finished. I had to stop myself from eating them all, they are so delicious!! Enjoy!

IMG_0122_Fotor

IMG_0120_Fotor

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s