The gym seems to inspire strange things for me….like thoughts of cookies. As I was walking out earlier this week, I spotted a pumpkin cookie recipe on the bulletin board and thought I’d give it a try. It was good, but it was a bit too healthy for everyday use. So, I set off to come up with a more indulgent cookie.
After pouring through piles of recipes, combining ideas, and a bit of taste testing, I came up with one that reminds me of home yet meets some of Beachboys daily needs: lemon and pecans.
This is our pecan tree’s nonproducing year, but I have a freezer filled with nuts from last season, which are deliciously fresh and tender. It really does make all the difference.
A quick-reference recipe appears below the step-by-step photos.
Pecan Pumpkin Cookies
- 1/2 Cup Unsalted Butter
- 1 Cup Brown Sugar
- 1/2 Cup Granulated Sugar
- 2 Eggs
- 1 tsp. Lemon Zest
- 1-1/2 tsp. Fresh Lemon Juice
On the Stove top, Cook:
- 1 Cup of Canned Pumpkin
- 2 tsp. Vanilla Extract
- 1/2 tsp. Cinnamon
Let the pumpkin mixture cool, then add it to the sugar mix.
Meanwhile, in a separate bowl, mix:
- 2-1/2 Cups All Purpose Flour
- 2 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1 tsp. Salt
- 1-1/2 tsp. Pumpkin Pie Spice
- 1/4 tsp. Ginger
Slowly add the dry mix to the pumpkin-sugar blend.
- 1-1/3 Cups Chopped Fresh Pecans
Drop cookies onto a greased baking sheet and bake at 350 degrees for 12-14 minutes.
- 1/2 Cup Butter
- 2 Cups Powdered Sugar
- 1-2 tsp. Fresh Lemon Juice (to taste)
- 3 Tb. Milk or Cream
- Small Splash of Vanilla Extract
If you don’t like the texture created by the lemon juice, try extract or zest.