These cookies look similar to Pecan Sandies, but are soft and chewy and have warm fall spices baked into the cookies. They do not actually contain pumpkin, just “pumpkin spice”. This recipe comes from Averie Cooks.
If I am totally honest, I prefer the plain Pecan Sandies and their crumbly shortbread texture, but some of my family prefers this version.
½ cup unsalted butter, softened
¾ cup light brown sugar, packed
¼ cup granulated sugar
1 Tbs vanilla extract
2 Tbs cream or milk
2 cups flour
1 Tbs pumpkin pie spice
2 tsp cornstarch
1 tsp baking soda
½ tsp salt
1 ½ cups chopped raw pecans
About ½ cup pecans halves
Line baking sheets with parchment paper or silicone mats.
In a large mixing bowl, combine the butter, sugars, egg, vanilla, and beat until well mixed. Mix in the cream.
Stir together the flour, pumpkin pie spice, cornstarch, baking soda and salt. Add to mixing bowl and beat on low speed until just combined. Mix in chopped pecans.
Use a medium cookie scoop or tablespoons to drop rounded dough balls onto baking sheets. If desired, press a pecan half into the top of each dough ball. Cover with plastic wrap and refrigerate dough balls for at least 1 hour before baking.
Preheat oven to 350°F.
Bake cookies for about 8 minutes, until edges just begin to set; don’t overbake. Allow cookies to cool on baking sheet for about 10 minutes before moving to a wire rack.
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