Spirited Butternut Pecan Cookies

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tender tasty and dare I say "healthy"



1 1/2 cups all-purpose flour

1 teaspoon pumpkin pie spice

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt or table salt

1/2 cup unsalted butter, softened

2/3 cup packed light brown sugar

1/3 cup granulated sugar

1 egg yolk

1/4 cup mashed butternut squash

1 tablespoon Jack Daniel’s whiskey

1 teaspoon vanilla bean paste

2 tablespoons demerera or turbinado sugar

36 pecan halves


  1. Heat oven to 350F. Line baking sheet with parchment paper.
  2. In medium bowl, whisk flour, spice, baking soda and salt; set aside. In large bowl, with an electric mixer, beat butter, brown sugar and granulated sugar for 5 minutes or until light and well mixed. Add egg yolk; blend well. Add squash, whiskey and vanilla bean paste; blend well.
  3. Add flour mixture; stir with a spatula or wooden spoon until well blended.
  4. Using a cookie scoop or tablespoon drop cookie batter onto prepared baking sheet.
  5. Press 1 pecan into center of each cookie. Sprinkle each with a pinch of demera sugar.
  6. Bake 12 to 14 minutes or until golden brown around edges.