Pumpkin pecan pie cookies

45 servings Prep: 20 mins, Cooking: 15 mins
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Fill your house with aromas of pumpkin and spice.

By Food24 December 09 2013
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Ingredients (12)

1 cup brown sugar — or treacle sugar
1 cup white sugar
2 eggs
¼ cup butter
1 Tbs vanilla — extract or paste
3/4 cup pumpkin — puree
2½ cup flour — self-raising
¼ cup cinnamon — ground
1 tsp salt
1½ cup pecan nuts — chopped
2 cup dark chocolate — chips
1½ cup marshmallows — optional
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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.
Let cool.

Recipe reprinted with permission of MilkAndCookies. To see more recipes, click here.

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