Pumpkin and pecan cookies
Servings Prep Time
22cookies 25mins
Cook Time Passive Time
15mins 1hour refrigeration
Servings Prep Time
22cookies 25mins
Cook Time Passive Time
15mins 1hour refrigeration
Ingredients
Instructions
  1. Using an electric mixer, beat butter, sugars, pumpkin and vanilla in a large bowl until the mixture is pale and creamy (the pumpkin will breakdown and become smooth). Beat in eggs, one at a time, beating well between additions.
  2. Stir in flour, bicarbonate of soda, mixed spice and ginger. Add the pecans, sultanas and salt. Use a wooden spoon to mix until well combined. Cover and refrigerate mixture for 1 hour or until firm enough to handle.
  3. Meanwhile, preheat oven to 180C/160C fan-forced. Line 3 baking trays with non-stick baking paper.
  4. Place rounded tablespoons of the mixture, about 5cm apart, on the lined trays. Bake for 12-15 minutes or until golden and puffed. Set aside on the trays for 5 minutes to cool before transferring to a wire rack to cool completely.
Recipe Notes

Store cookies between layers of baking paper in an airtight container for up to 1 week.

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