Buttery Pecan Pumpkin Spice Cookies
If you want to add more lacto ovo vegetarian recipes to your collection, Buttery Pecan Pumpkin Spice Cookies might be a recipe you should try. One portion of this dish contains around 4g of protein, 18g of fat, and a total of 298 calories. For 77 cents per serving, you get a side dish that serves 14. Head to the store and pick up pumpkin pie spice, pecan, cream, and a few other things to make it today. 13990 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 20 minutes. It is brought to you by Averie Cooks. With a spoonacular score of 36%, this dish is not so super. Try Pumpkin-Pecan Spice Cookies, buttery toffee pecan cookies, and Buttery Pecan Cookies…Drizzled with Chocolate for similar recipes.
Servings: 14
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1 teaspoon baking soda
2 teaspoons corn starch
2 tablespoons cream or half-and-half
1 large egg
2 cups all-purpose flour
1/4 cup granulated sugar
3/4 cup light brown sugar, packed
2 cups Fisher Pecan Halves (roasted, unsalted), roughly chopped if desired (I hardly chopped them because the mixer breaks some and I wanted big chunky pieces)
1 tablespoon pumpkin pie spice
pinch salt, optional and to taste (if your nuts are already salted, keep this in mind when adding salt)
1/2 cup unsalted butter, softened
1 tablespoon vanilla extract
Equipment:
hand mixer
baking sheet
mixing bowl
stand mixer
oven
Cooking instruction summary:
To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes. Stop, scrape down the sides of the bowl and add the cream, and beat on low speed until well combined, about 1 minute. Stop, scrape down the sides of the bowl and add the flour, pumpkin pie spice, corn starch,baking soda, optional salt, and beat on low speed until just combined, about 1 minute. Stop, scrape down the sides of the bowl, and add the pecans, and beat on low speed until just combined, about 30 seconds. Using alarge cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough, roll into balls, and flatten slightly. Tips - Strategically place a few pecans on top of each mound of dough by taking pecans from the underside and adding them to top. Pecans that bake directly on the baking sheet on the undersides of the cookies could become overly browned; try to shield them with dough or relocate to tops/sides. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Preheat oven to 350F, line a baking sheet with aSilpator spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet)and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired. Dough base adapted fromCandy Corn White Chocolate Softbatch Cookies
Step by step:
1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes. Stop, scrape down the sides of the bowl and add the cream, and beat on low speed until well combined, about 1 minute. Stop, scrape down the sides of the bowl and add the flour, pumpkin pie spice, corn starch,baking soda, optional salt, and beat on low speed until just combined, about 1 minute. Stop, scrape down the sides of the bowl, and add the pecans, and beat on low speed until just combined, about 30 seconds. Using alarge cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough, roll into balls, and flatten slightly. Tips - Strategically place a few pecans on top of each mound of dough by taking pecans from the underside and adding them to top. Pecans that bake directly on the baking sheet on the undersides of the cookies could become overly browned; try to shield them with dough or relocate to tops/sides.
2. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Preheat oven to 350F, line a baking sheet with aSilpator spray with cooking spray.
3. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet)and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired. Dough base adapted from
4. Candy Corn White Chocolate Softbatch Cookies
Nutrition Information:
covered percent of daily need
