Kimberly’s Pumpkin, Spice & Pecan Cookies
Ingredients
¼ cup (75 mL) toasted pecans
½ cup (125 mL) unsalted butter, melted and slightly cooled
¼ cup (75 mL) packed brown sugar
½ cup (125 mL) granulated sugar
1 tsp (5 mL) pure vanilla extract
6 tbsp (125 mL) pumpkin puree
1½ cups (375 mL) all-purpose flour
¼ tsp (1 mL) salt
¼ tsp (1 mL) baking powder
¼ tsp (1 mL) baking soda
1½ tsp (7.5 mL) ground cinnamon
1 tsp (5 mL) pumpkin spice
¼ cup (75 mL) dried cranberries
Directions
Place pecans on a pan and bake at 350F (177C) until slightly browned and fragrant. Coarsely chop. Blot the pumpkin on a paper towel to remove extra moisture for a chewier cookie before adding to the recipe. Whisk butter and sugars, add vanilla and pumpkin, and continue whisking until smooth.
Sift the flour, baking soda, salt, and spices together, then add to wet ingredients, mix until well incorporated, and add the toasted chopped pecans and dried cranberries. Refrigerate for half an hour.
Preheat oven to 350F (177 C). Scoop cookies approximately two tablespoons (30 mL) in size, roll them into balls and slightly flatten them on a prepared sheet, and top with a few more pecans.
Bake for 10-12 min until lightly brown on the edges. These cookies taste best when thoroughly cooled, so be patient.