Be nice. Make pumpkin pie cookies.

I snapped at my husband this weekend about the dishes not being done, and felt REALLY bad.  I mean, he’d just put in a 80+ hour work week afterall…who do I think I am?  He was really tired, so I told him to take a nap.  While he did, I made these FANTASTIC cookies that my friend Sharon gave me the recipe for!  Post college and pre big girl jobs, Sharon and I waited tables together and she used to make these.  She emailed me the recipe a couple weeks ago.  I made them and viola- wife snapping moment totally forgotten by husband!

You’re thinking, what does this have to do with my wedding?  Well, it doesn’t for the most part.  But if wedding stress is making you snappy to those close to you, make a batch of these with a sweet note.  Heck, do it for your vendors who are bending over backwards for you (but not us- I can’t eat anymore of these.  This one’s my last one.  Yeah, right).  From Sharon, to me, to my husband, and to you- the yummiest cookies for Fall.  You’re welcome.  🙂


1 cup (2 sticks) butter, softened

2 cups dark brown sugar, packed

1 egg

2 teaspoons vanilla extract

¾ cup canned pumpkin (pure pumpkin)

2 ½ cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon pumpkin pie spice

12 ounces white chocolate chunks

1 ½ cups chopped pecans


1. Preheat oven to 350 degrees F. In a large mixing bowl, cream together the butter, sugar, egg and vanilla with an electric mixer.  Add pumpkin and mix well.

2. In a separate bowl, stir together the flour, salt, baking powder, baking soda, and pumpkin pie spice.

3. Combine the dry ingredients with the wet ingredients and mix well.

4. Add white chocolate and pecans and stir until combined.

5. Measure 1/4 cup portions 2 inches apart onto a baking sheet that is lined with parchment paper or other non-stick material (such as a Silpat or Release foil).  Bake cookies for 18-20 minutes or until they are just beginning to brown slightly around the edges.  Cookies will seem undercooked when they come out, but when cool, they will be crispy around the edges and soft in the center. Makes 2 dozen cookies.

Mine are kind of ugly because I prefer to use unbleached whole wheat flour. But the doily makes it look nice, right?


Let me know if you bake these cookies and how they turned out!  And of course, post a pic and comment!