Pumpkin-Pecan Spice Cookies

For Pumpkin Season, my goal is to try a new pumpkin recipe each week. This week's recipe is from Betty Crocker and I've made a few changes in the preparations. These cookies are soft  yet held their shape well in baking. BC suggests a candy coating  drizzle for added flavor and decor. I didn't think they needed that as they are tasty and moist without it.

Pumpkin-Pecan Spice Cookies

1 ½ cups packed light brown sugar

½ cup butter or margarine, softened

2 eggs

½ cup canned pumpkin (not pumpkin pie mix)

3 teaspoons (1 Tablespoon) vanilla

2 ¾ cups all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

⅛ teaspoon ground allspice

⅛ teaspoon ground cloves

pinch ground cardamon

½ cup finely chopped pecans (I reduced this from the original recipe)

1 cup white vanilla baking chips ( increased this and used pumpkin flavored baking chips)

1. Heat oven to 350 degrees. Grease baking sheets or cover with parchment paper. 

2. In a large bowl beat brown sugar and softened butter on medium speed. Add eggs, pumpkin, and vanilla. Stir in flour, baking powder and spices. Stir in pecans and baking chips. Drop dough by tablespoons onto cookie sheet. 

3. Bake 12 minutes (between 10-14 minutes) or until edges are lightly browned. Remove to cooling rack. Cool completely, about 30 minutes. 

4. For candy coating drizzle, soften vanilla-flavored candy coating (almond bark) in a resealable plastic bag in the microwave. Gently squeeze bag until coating is smooth; cut off tiny corner of bag and squeeze bag to drizzle coating over cookies. Let stand until set. 

Look what I found at the big-city store - Pumpkin
Spice flavored baking chips!