Posted by: marthabernie | November 2, 2014


This recipe was in the Los Angeles Times Food section on September 14, 1978.  It’s easy to make and popular at this time of the year.

1 cup butter

3/4 cup sugar

1 egg

1/2 teaspoon orange extract

1/2 teaspoon vanilla

1 cup canned pumpkin

1-3/4 cups flour

1 teaspoon baking powder

3/4 teaspoon salt

1/2 teaspoon pumpkin pie spice

Pecan halves

Cream butter and sugar until fluffy.  Beat in egg, orange extract and vanilla.  Stir in pumpkin.  Sift together flour, baking powder, salt and pumpkin pie spice.  Add to egg mixture, mixing well.  Drop by rounded teaspoons onto greased baking sheet.  Place a pecan half on top of each cookie.  Bake at 350 degrees F 12 to 15 minutes until edges begin to brown.  Makes 4 dozen.



  1. Great idea!:-)


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