Pumpkin-Pecan Spice Cookies

Pumpkin-Pecan Spice Cookies
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Ingredients
  1. 1 1/2
  2. cups packed light brown sugar
  3. 1/2
  4. cup butter or margarine, softened
  5. 2
  6. eggs
  7. 1/2
  8. cup canned pumpkin (not pumpkin pie mix)
  9. 3
  10. teaspoons vanilla
  11. 2 3/4
  12. cups Gold Medal® all-purpose flour
  13. 2
  14. teaspoons baking powder
  15. 1
  16. teaspoon ground cinnamon
  17. 1/2
  18. teaspoon salt
  19. 1/2
  20. teaspoon ground ginger
  21. 1/4
  22. teaspoon ground nutmeg
  23. 1/8
  24. teaspoon ground allspice
  25. 1/8
  26. teaspoon ground cloves
  27. Pinch ground cardamom
  28. 1 1/3
  29. cups finely chopped pecans
  30. 1/2
  31. cup white vanilla baking chips
  32. 4
  33. oz vanilla-flavored candy coating (almond bark), chopped
Instructions
  1. 1 Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
  2. 2 In large bowl, beat brown sugar, butter, eggs, pumpkin and vanilla with electric mixer on medium speed. Stir in flour, baking powder and spices. Stir in pecans and baking chips. Drop dough by tablespoonfuls onto cookie sheet.
  3. 3 Bake 10 to 14 minutes or until edges are lightly browned. Remove to cooling rack. Cool completely, about 30 minutes.
  4. 4 Place candy coating in small resealable freezer plastic bag; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until coating is smooth; cut off tiny corner of bag. Squeeze bag to drizzle coating over cookies. Let stand until set.
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