Thursday, October 30, 2014

Pumpkin Pecan Cookies

These are the perfect fall cookies! Every bite delivers the perfect amount of crunch on the outside and chewiness on the inside. You can make these anytime during the Fall season- you do not even need a special occasion! 


2 1/2 cups all-purpose flour 
1 1/2 teaspoons baking powder
3/4 teaspoon salt 
1/2 teaspoon ground nutmeg 
3/4 cup vegetable oil 
1 cup sugar 
2 eggs
1 teaspoon Torani Pumpkin Pie Syrup
1 cup pecans, crumbled  
Powdered sugar, for sifting on top of cookies


Preheat oven to 375 degrees Fahrenheit. Combine flour, baking powder, salt, and nutmeg. Mix together vegetable oil and sugar. Add eggs one at a time, beating well after each addition. 

Add Pumpkin Pie syrup. Add flour mixture all at once, stirring well to blend. Stir in the crumbled pecans. Drop by tablespoons onto lightly greased cookie sheets.

Bake for 10 to 12 minutes, or until lightly browned. Let cool 2-3 minutes on a baking sheet. Remove from baking sheet to a wire rack to cool completely. 

Once completely cooled, lightly sift some powdered sugar on top of cookies.

Adapted from Diana Rattray. 

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