Spiced Pecan Cookies

I am all for loading a cookie with pecans, vanilla, and pumpkin pie spice. Perfect cookie on a fall day, plus your kitchen will smell wonderful. Bake some and have a nibble!

Spiced Pecan Cookies

1/2 cup butter, softened
1/4 cup sugar
3/4 cup brown sugar
1 egg
1 Tbl vanilla
2 Tbl cream or half-and-half
2 cups flour
1 Tbl pumpkin pie spice
2 tsp corn starch
1 tsp baking soda
pinch salt
2 cups pecan halves

Cream butter, sugar, and brown sugar with electric mixer. Add egg, vanilla, and cream; mix well. Add flour, pumpkin pie spice, corn starch, baking soda, and salt. Mix just until combined. Mix in pecans, the mixer will break them up a bit but leave large chunks (you can chop them if you want smaller pieces).

Original recipe at says to scoop into balls and refrigerate at this point, click on link if you want to go that route. I am a rebel, not really, just wanted a cookie faster, and baked them immediately. Scoop onto silpat lined or sprayed baking sheet. I baked them at 375° for 8-9 minutes, don’t let them brown if you want a soft cookie. I smashed mine with the spatula as they came from the oven. Let cool.

One Year Ago: Pineapple Coconut Coffee Cake Pineapple Coconut Coffee Cake

Two Years Ago: Sweet Bread Rolls Sweet Bread Dinner Rolls

Three Years Ago: Apple Raisin Pecan Muffins Apple Raisin Pecan Muffins

Breads, Yeast Breads

Pumpkin Cinnamon Swirl Bread

Snuggle up with a blanket, hot chocolate, a piece of this bread and a good movie. That’s what I did! Perfect fall afternoon.

Pumpkin Cinnamon Swirl Bread

Pumpkin Cinnamon Swirl Bread 2

3/4 cup warm water (110°)
1 pkt (2¼ tsp) dry yeast
2 Tbl sugar
1/3 cup brown sugar
2 Tbl oil
1/2 cup pumpkin puree
1 egg, beaten
3¼-3½ cups flour
1 cup oats
1½ tsp pumpkin pie spice
1 tsp salt
2 Tbl butter, softened
1/4 cup brown sugar
1 tsp cinnamon

In bowl of stand mixer, pour warm water, sprinkle yeast, and then sprinkle the 2 Tbl sugar over yeast. Let sit for 5 minutes or until bubbly. Add brown sugar, oil, pumpkin, and egg; mix. Add 3 cups flour, oats, pumpkin pie spice, and salt; mix. Add 1/4 to 1/2 cup more flour to make dough just barely firm and not sticky. Mix and knead. Turn out into sprayed bowl, turn dough over to coat. Let rise in warm place 45-60 minutes. Punch dough down. Turn out onto floured surface. Roll into 18″x9″ rectangle. Spread butter over dough, stir together brown sugar and cinnamon and sprinkle evenly over butter. Roll up jelly-roll style, pinch seam to seal. Place seam side down in sprayed loaf pan. Let rise in warm place about 30 minutes. Bake in preheated 375° oven for 40-45 minutes or until interior temperature of 185°. Cool 10 minutes in pan then remove to wire rack.

One Year Ago: Orange Hug Cookies Orange Hug Cookies

Two Years Ago: Chocolate Malt Brownies Chocolate Malt Brownies

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.

Breads, Quick Breads

Cinnamon Topped Pumpkin Bread

It’s OCTOBER! You know what that means…Pumpkin recipes! This delicious recipe comes from Life Made Simple.

Cinnamon Topped Pumpkin Bread
Pumpkin Bread:
¼ cup butter
¼ cup oil
1 cup sugar
1/2 cup brown sugar
1 cup pumpkin puree
⅓ cup water
½ tsp vanilla
2 eggs
1¾ cups flour
1 tsp baking soda
¾ tsp salt
½ tsp cinnamon
1 tsp pumpkin pie spice

1 Tbl flour
5 Tbl brown sugar
1 tsp cinnamon
1 Tbl cold butter
¼ cup chopped pecans (optional)
¼ cup cinnamon baking chips (optional)

Preheat oven to 350°. Spray 8″x4″ loaf pan (or three small loaf pans) with baking spray. Set aside. In large bowl with electric mixer, beat butter, oil, sugar, and brown sugar. Add pumpkin puree, water, and vanilla, mix until smooth. Add one egg at a time, mixing after each addition. In medium bowl, combine flour, baking soda, salt, cinnamon, and pumpkin pie spice. Add dry ingredients to pumpkin mixture, mix just until incorporated. Pour batter into prepared pan. Set aside.

Make topping, in small bowl combine flour, brown sugar and cinnamon. Cut in cold butter with pastry blender, until mixture resembles coarse crumbs. Add chopped pecans and cinnamon chips if adding. Sprinkle topping over batter.

Bake for 1 hour (35-40 minutes for small pans), or until pick inserted in center comes out clean. Topping will begin to darken but should not burn. Cool in pan, then on wire rack.

Tomorrow I am making this recipe and stirring in chocolate chips! I love the tastes of Fall!

Breakfast, Muffins

Pumpkin Apple Streusel Muffins

This is a wonderful taste of fall!  A recipe shared with me by my friend Rachel.  Her four darling daughters were selling these muffins to send money to the World Wildlife Fund to save pandas.  A worthy cause and a delicious purchase.  A blend of pumpkin and apples with a streusel topping…heavenly, thanks Rachel and daughters!

Pumpkin Apple Muffin Batter:
2½ cups flour
2 cups sugar
1 Tbl pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 eggs, beaten
1 cup canned pumpkin puree
1/2 cup oil
2 cups peeled, cored, and chopped apples

Streusel Topping:
2 Tbl flour
1/4 cup sugar
1/2 tsp cinnamon
4 tsp butter

Preheat oven to 350°.  Spray 12 muffin cups, use paper liners, or Demarle muffin tray (no spray needed).  In large bowl, stir together flour, sugar, pumpkin pie spice, baking soda, and salt.  In separate bowl, mix together eggs, pumpkin, and oil.  Add pumpkin mixture to flour mixture; stirring just to moisten.  Fold in apples.  Spoon batter into prepared muffin cups.

In a small bowl mix streusel ingredients; flour, sugar, and cinnamon.  Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.  Bake in preheated oven for 25-35 minutes, or until a toothpick inserted into a muffin comes out clean.  You can make 18 smaller muffins if desired (bake time will probably be less).

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit or simply click on the Demarle at Home logo below.