Recipe: Pumpkin cookies with pecans from Tonya's Cookies

Tonya Council, the granddaughter of the legendary Mildred Council, proprietor of Dip’s Country Kitchen in Chapel Hill, shares this week's recipe of the week.

“I’m bringing my Southern food sensibilities honed in my grandmother’s kitchen into this retail space,” Tonya Council says. “I wanted a store with a mix of homegrown products from local vendors. That was missing at the mall.”

These sweet and spicy cookies taste like pumpkin pie, she tells me. They are perfect for holiday treats or just because you want a bite of the fall season. Best of all, they are quick and easy to make.

½ cup finely chopped pecans

Directions:

Preheat oven on 350 degrees. Use a non-stick baking spray to grease the baking sheet.

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

In the bowl of an electric mixer, beat the butter with white and brown sugar until light and fluffy on low speed a few minutes. Scrape down the sides of the bowl and then add the egg. Stir in vanilla and pumpkin puree.

Add flour mixture on low speed until dough forms and it a little sticky.

Using a rounded tablespoon, scoop dough onto a greased baking sheet, at least 2 inches apart. Sprinkle pecans on tip of cookie dough and press down lightly.

Bake for 12-15 minutes or until edges are light golden brown.

Let the cookies cool 10-15 minutes and enjoy.

Yields: 4 dozen cookies

Optional: Feel free to add chocolate chips.