Pumpkin Pie Cookies

Tis’ the season for pumpkin anything. And why not some pumpkin pie cookies! I see a theme going on. Not too bad considering the holidays are nearly here. IMG_9978

Another great pumpkin recipe. I loved these cookies and will be making them again, and again, and again. The recipe is really simple, with few ingredients. But carry all the great flavors of pumpkin pie. You’re welcome. Happy Holidays!

Pumpkin Pie Cookies

2- 2 1/2 cups flour

1 cup butter

2/3 cup brown sugar

1 cup pumpkin

2 eggs

1 tsp. pumpkin pie spice

1/2 cup brown sugar

14/ cup chopped pecans

In a mixer, cream together the butter and sugar, adding the flour and mix until just combined. Press 2 tbsp dough into the 12 -count cupcake pan. Press down and along the walls of each to make room for your pie filling. Use the remaining dough with pecans for the topping. Set aside.

Mix together the pumpkin, eggs, spice, 1/2 cup brown sugar. Place 1 tbsp of the filling into each cookie. Top with a sprinkle of the pecan crumbles.

Bake at 350 degrees for 10-12 minutes until lightly golden. Cool. Enjoy!

 

 

Olympic inspiration: Japanese Savory Pancakes

Packed with veggies, these Japanese pancakes are to die for. With the Tokyo Olympics just starting, why not share this…
CONTINUE READING

Fueled: Salmon Flatbread Open Sandwich

A close up.... Everyone needs a new open faced sandwich for summer.... and this one came together beautifully. Thanks Grace…
CONTINUE READING

Fueled: Thai Veggie Tacos w/ Cassava tortillas

The BEST way to eat veggies. Thai Tacos. Eat your veggies. You've heard it before. But eating veggies should also…
CONTINUE READING

Olympic inspiration: Japanese Katsudon w/ Studio 5

It's time for the Tokyo Olympics. And I can't think of anything better than to get us in the mood…
CONTINUE READING