Pumpkin Pecan Peanut Butter Cookie Bar Recipes

DELICIOUS PUMPKIN-PECAN COOKIES

Delicious Pumpkin-Pecan Cookies image

A very good friend of mine gave me this pumpkin-pecan cookie recipe when I was searching for just the right cookie around Thanksgiving. These were by far the best I have ever tried and are simple to make. The recipe can be cut in half, because as is, it makes around 2 dozen. I would also love to know any alterations that make them any better! Enjoy!

Provided by AdrienMarie

Categories Fruits and Vegetables Vegetables Squash

Time 30m

Yield 24

Number Of Ingredients 16

Ingredients

1 cup pumpkin puree
1 cup firmly packed brown sugar
1 cup white sugar
¾ cup butter
3 eggs
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans
3 ½ cups all-purpose flour
3 tablespoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
2 cups powdered sugar
3 tablespoons milk
1 tablespoon butter
1 teaspoon vanilla extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
Combine pumpkin puree, brown sugar, sugar, butter, eggs, milk, and vanilla extract in a large bowl. Beat with an electric mixer until creamy. Fold in pecans. Slowly add flour, pumpkin pie spice, baking powder, and baking soda, mixing until combined.
Drop teaspoonfuls of cookie dough onto the prepared cookie sheets.
Bake in the preheated oven until edges are firm and starting to brown, 12 to 14 minutes. Let cool on a wire rack.
Combine powdered sugar, milk, butter, and vanilla extract in a small saucepan. Stir over low heat until combined and smooth. Drizzle glaze over the cooled cookies.

Nutrition Facts : Calories 277.9 calories, Carbohydrate 43.9 g, Cholesterol 40 mg, Fat 10.5 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 4.5 g, Sodium 175.2 mg, Sugar 28.3 g

PUMPKIN PECAN PEANUT BUTTER COOKIE CUPS

Pumpkin Pecan Peanut Butter Cookie Cups image

Put a fall twist on peanut butter cookie cups with Betty Crocker™ pumpkin spice cookie mix!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h35m

Yield 36

Number Of Ingredients 5

Ingredients

1 pouch Betty Crocker™ pumpkin spice cookie mix
1/2 cup butter, softened
1 egg
36 unwrapped Reese's peanut butter cups miniatures
36 pecan halves

Steps:

Heat oven to 350°F.
In medium bowl, beat cookie mix, butter and egg with spoon or electric mixer on medium speed until blended. Shape level tablespoons of dough into balls to make 36 balls. Place a dough ball in each of 36 ungreased mini muffin cups.
Bake 10 to 12 minutes or until golden brown around edges. Immediately place 1 candy in center of each cookie. Cool 10 minutes; remove to cooling rack. Press pecan half onto top of each candy. Cool completely, about 1 hour.

Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie Cup, Sodium 120 mg, Sugar 10 g, TransFat 0 g

BUTTER PECAN COOKIE BARS WITH PENUCHE DRIZZLE

Butter Pecan Cookie Bars with Penuche Drizzle image

I have made these Butter Pecan Cookie Bars for many, many years. They are rich, chewy, nutty and buttery-all the good stuff. They freeze well, that is, if they last long enough. A little drizzle of old-fashioned penuche icing takes them over the top. -Kallee Krong-McCreery, Escondido, California

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 12

Ingredients

2 cups packed dark brown sugar
1/2 cup butter, melted
2 large eggs, room temperature
1 tablespoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 cup chopped pecans, divided
ICING:
3 tablespoons butter
1/4 cup packed dark brown sugar
1 tablespoon 2% milk
1/2 cup confectioners' sugar

Steps:

Preheat oven to 350°. In a large bowl, beat brown sugar and butter until blended. Beat in eggs, then vanilla. In another bowl, whisk flour and salt; gradually beat into sugar mixture. Stir in 3/4 cup pecans. Pour into a greased 13x9-in. baking pan; sprinkle with remaining 1/4 cup pecans., Bake until a toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on a wire rack., For icing, in a small saucepan, melt butter over low heat. Stir in brown sugar; cook and stir 30 seconds. Add milk; cook and stir 30 seconds. Remove from heat; whisk in confectioners' sugar until smooth. Immediately drizzle over bars; let stand until set. Cut into bars.

Nutrition Facts : Calories 212 calories, Fat 9g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 103mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.

BUTTER PECAN PUMPKIN COOKIES

Butter Pecan Pumpkin Cookies image

Provided by Six Sisters Stuff

Number Of Ingredients 4

Ingredients

1 box butter pecan cake mix
1 15 oz can pumpkin puree
1/2 cup of milk chocolate chips
1/4 cup chopped pecans

Steps:

Preheat oven to 350 degrees. Mix all four ingredients together, roll into small balls and place on cookie sheet. Bake for 10-12 minutes (depending on how small or large you make your cookies).
Sprinkle left over chopped pecans on top of the cookies as soon as they come out (optional).
Makes about 24 cookies

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