Pumpkin pecan pie cookies
|1 cup||brown sugar — or treacle sugar|
|1 cup||white sugar|
|1 Tbs||vanilla — extract or paste|
|3/4 cup||pumpkin — puree|
|2½ cup||flour — self-raising|
|¼ cup||cinnamon — ground|
|1½ cup||pecan nuts — chopped|
|2 cup||dark chocolate — chips|
|1½ cup||marshmallows — optional|
Preheat oven to 170°C | 375°F.
Mix together sugars, butter, then eggs, vanilla and pumpkin puree.
Add flour, cinnamon, and salt together.
Add flour mixture slowly to the wet mixture.
Add the chocolate chips, pecans and mix.
Add the marshmallows if you want to now. You could even do half with and half without.
If you use marshmallows be sure you try to cover them with the dough as much as possible. The cookies will also be a lot more chewy.
Put the mixture to get a bit more solid into the refrigerator for at least 15 minutes.
Bake for 8 minutes and take out and press down with a greased spatula.
Bake for 2 – 4 more minutes until lightly brown.
Recipe reprinted with permission of MilkAndCookies. To see more recipes, click here.
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