Butter Pecan Pumpkin Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
• Combine pumpkin puree, brown sugar, sugar, butter, eggs, milk, and vanilla extract in a large bowl. Beat with an electric mixer until creamy. Fold in pecans. Slowly add flour, pumpkin pie spice, baking powder, and baking soda, mixing until combined.
• Drop teaspoonfuls of cookie dough onto the prepared cookie sheets.
• Bake in the preheated oven until edges are firm and starting to brown, 12 to 14 minutes. Let cool on a wire rack.
• Combine powdered sugar, milk, butter, and vanilla extract in a small saucepan. Stir over low heat until combined and smooth. Drizzle glaze over the cooled cookies.

Steps:

• Preheat oven to 350 degrees. Mix all four ingredients together, roll into small balls and place on cookie sheet. Bake for 10-12 minutes (depending on how small or large you make your cookies).
• Sprinkle left over chopped pecans on top of the cookies as soon as they come out (optional).
• Makes about 24 cookies

Steps:

• Measure pumpkin, pecans and pumpkin pie spice into 6- or 8-quart sauce pan.
• Prepare jars; keep lids hot until ready to fill jars.
• Measure sugar into separate bowl.
• Stir fruit pectin into pumpkin mixture.
• Add butter.
• Bring mixture to a rolling boil on high heat, stirring constantly.
• Quickly stir in sugar.
• Return to rolling boil and boil exactly 1 minute, stirring constantly.
• Remove from heat.
• Skim off any foam with metal spoon.
• Ladle quickly into prepared jars, filling to within 1/8 inch of tops.
• Wipe jar rims and threads; cover with two-piece lids.
• Screw bands tightly; place jars in hot water.
• Boil in water bath for 5 minutes for 8-oz jars.

Steps:

• Heat oven to 350°F.
• In medium bowl, beat cookie mix, butter and egg with spoon or electric mixer on medium speed until blended. Shape level tablespoons of dough into balls to make 36 balls. Place a dough ball in each of 36 ungreased mini muffin cups.
• Bake 10 to 12 minutes or until golden brown around edges. Immediately place 1 candy in center of each cookie. Cool 10 minutes; remove to cooling rack. Press pecan half onto top of each candy. Cool completely, about 1 hour.

Steps:

• Preheat oven to 300 degrees F (150 degrees C) Grease cookie sheets.
• In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs and vanilla, then stir in the pumpkin puree until well blended. Combine the flour, baking soda, and pumpkin pie spice; stir into the pumpkin mixture. Fold in the white chocolate and pecans. Drop by heaping spoonfuls onto the prepared cookie sheets. Cookies should be at least 2 inches apart.
• Bake for 20 to 22 minutes in the preheated oven, until bottoms are lightly browned. Cool for 5 minutes on baking sheets before removing to cool on wire racks.

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in pumpkin, eggs and crystallized ginger. In another bowl, whisk flour, baking soda, cinnamon, ginger and salt; gradually beat into creamed mixture., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 6-8 minutes or until golden brown. Remove to wire racks to cool completely., In a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Transfer to a large bowl. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired spreading consistency. Spread over cookies.

Steps:

• Heat oven to 350°F. Grease bottom and sides of 8x4-inch loaf pan with shortening. Line pan with cooking parchment paper with two edges overhanging sides. Lightly grease paper.
• In large bowl, stir together flour, baking soda and salt. In medium bowl, stir together pumpkin, cookie butter, granulated sugar, brown sugar, 1/3 cup milk, the oil, 2 teaspoons vanilla and the eggs. Add wet ingredients to dry ingredients; stir with rubber spatula just until combined. Fold in pecans. Spread batter evenly in pan.
• Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out mostly clean. If top browns too quickly during baking, cover with foil. Cool in pan on cooling rack 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
• In small bowl, beat Glaze ingredients with whisk until smooth. Pour evenly over top of cooled bread. Let glaze set before slicing.