Prep 17 min, Bake 10 min

Makes 5 dozen cookies

Ingredients

• 1 cup butter or margarine, softened
• ¾ cup granulated sugar
• ¾ cup brown sugar, packed
• 1 large egg
• 1 cup canned pumpkin
• 2 tsps vanilla extract
• 3 cups Pioneer Original or Buttermilk Baking Mix
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 ½ cup pecans, chopped, toasted
• 1 can (16 oz) prepared vanilla or cream cheese frosting

Directions

1. Heat oven to 350˚F.
2. In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add egg; mix well. Add pumpkin and vanilla.
3. Add Pioneer Baking Mix, cinnamon, and nutmeg; mix on low speed to combine. Stir in pecans.
4. Place tablespoonfuls of dough about 2 inches apart on greased baking sheets. Bake for 10 to 12 minutes or until golden brown. Cool on baking sheet for 2 minutes. Remove to wire rack to cool completely.
5. Frost tops of cookies with vanilla frosting. Garnish with toasted pecan halves, if desired.