Pecan Pumpkin Spice Cut Out Cookies

Pecan Pumpkin Spice Cut Out Cookies

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Servings: 35 cookies

Created by Marian, her blog Sweetopia is a labour of love; creating the confections, showing how she makes them, and communicating with her readers, are all parts of a passion which is sweet in so many more ways than one.

Courtesy of Sweetopia (https://sweetopia.net)

Ingredients:

  • 2 cups unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup brown sugar. lightly packed
  • 1/4 cup pumpkin purée or pumpkin pie filling
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/2 tsp all-spice
  • 5 cups all-purpose flour
  • 1/2 cup pecans, crushed
  • 1 tsp salt

Directions:

  • Cream the butter and 2 sugars together in the bowl of an electric mixer on low to medium speed. (Use the paddle attachment). Mix until thoroughly incorporated – for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you’d like a light and fluffy cookie, that’s ideal, however the dough will spread more during baking; not ideal if you’d like the cookie to hold its shape.
  • Add pumpkin purée and eggs while slowly mixing. Add vanilla extract and mix. Scrape down the bowl with your spatula at least once and mix briefly again.
  • Sift your dry ingredients together. (Flour, cinnamon, ginger, nutmeg, all-spice and salt. I do not use baking powder in my cut-out cookies).
  • Add all of the flour mixture to the bowl. Mix on low speed. When the dough is almost fully mixed, pour in the pecans and mix until incorporated.
  • Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.
  • Roll out the dough further if you need to, and cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.
  • Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
  • Preheat your oven to 350°F (176°C).
  • Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.
  • Let cookies cool to room temperature and decorate!
  • NOTE: Makes approx. 35 medium sized cookies.
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