Pumpkin Spice Drop Cookies
w/ Chocolate Chips and Pecans
adapted from “Mrs. Fields Cookie Cookbook”
2 1/2 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice (you can make your own. It’s better that way)
1 cup dark brown sugar, packed
1/2 cup white sugar
3/4 cup salted butter, softened
1 large egg
1 cup pumpkin (canned or freshly cooked)
1 tsp pure vanilla extract
1 bag semi -sweet chocolate chips
1 cup pecans, chopped
Preheat oven to 300 degrees
In a medium bowl, combine flour, soda, salt, and pumpkin pie spice. Mix well with wire whisk and set aside.
In a large bowl, blend sugars with an electric mixer, set at medium speed. Add the butter and beat to form a grainy paste. Scrape sides of bowl, then add egg, pumpkin and vanilla. Beat at medium speed until light and fluffy.
Add the flour mixture, chips and pecans. Blend at low speed just until combined. Do not overmix.
Drop by rounded tablespoon onto ungreased cookies sheets, 1 1/2 inches apart. Bake 22-24 minutes until cookies are slightly brown along edges. Immediately transfer cookies with a spatula to a cool surface.
Makes 3 dozen.
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