Baked Treats, Dessert, Vegetarian

Pumpkin Butter Filled Pecan Wafers

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I made pumpkin butter the other day and it ended up making way more than I imagined it would.  It’s absolutely delicious on toast, mixed into yogurt, on top of pancakes, etc.  But there was still so much of it that I needed to come up with another way to get rid make use of it.  We are finally getting some crisp and cool weather around here in Los Angeles so I thought it would be a good time to try out some cookie recipes.  Up until now, having the oven on for a couple hours was going to result in inhumane conditions in our house… and we have air conditioning.  It’s just been that hot.

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I decided to go with pecan wafers because it reminds me of home and every year around the holidays I get a little home sick.  These cookies go great with coffee or tea and I think I’ll be enjoying them for breakfast for the next few days if they last that long.

Delightful Recipe

Serves Makes about 16-18 cookies
Adapted from 101 Cookbooks

INGREDIENTS

  • 1 cup of Pumpkin Butter
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • scant 1 teaspoon salt
  • 2 tablespoons + 1 teaspoon ground toasted pecans (about 3 Tablespoons pecan pieces, toasted and then ground up in the food processor)
  • 6 ounces (1 1/2 sticks) unsalted butter, room temperature
  • 2/3 cup brown sugar
  • 2 large egg yolks
  • 1 tablespoon vanilla extract
  • Preheat oven to 350 degrees F and position the racks in the top 1/3 of the oven.
  • In a medium bowl whisk together the flour, baking powder, salt and ground pecans. Set aside.
  • In a separate bowl, beat the butter until it is fluffy and creamy.
  • Add the sugar and mix some more, scraping the sides of the bowl once along the way.
  • Mix in the egg yolks one at a time and then vanilla extract, scraping the sides again if needed.
  • Being careful not to over-mix, stir in the flour mixture by hand.
  • Turn the dough out onto the counter-top, kneed it once or twice (just so it comes together) and form one large ball. Cut the dough into four quarters, then shape each piece into a ball. Flatten each of the four balls into 1/2-inch thick pancakes, and wrap each piece individually in plastic before chilling in the refrigerator for at least an hour.
  • Roll out the dough thin as can be on a lightly floured surface – wafer thin, about 1/8-inch, and stamp out using the cookie cutter.  I used a 2 1/2 inch cookie cutter and if yours is smaller or bigger the yield will be more or less.  Just FYI.
  • Arrange cookies 1-inch apart on prepared baking sheets before sprinkling with a small pinch of salt and sugar.
  • Bake for about seven minutes or until the cookie edges are just starting to turn golden brown. Remove from oven and cool completely on a rack.
  • When you are ready to assemble the cookies, spread a heaping teaspoon of pumpkin butter on the “bottom side” of one of the wafers and then make a sandwich with another wafer.
  • Enjoy!

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