Pumpkin-Pecan Spice Cookies

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 cup butter softened
• 4 oz candy coating disks chopped (almond bark)
• 0.5 cup pumpkin pie filling/mix canned (not pumpkin pie mix)
• 2  eggs 
• 2.8 cups flour all-purpose
• 0.1 teaspoon ground allspice 
• 1 pinch ground cardamom 
• 1 teaspoon ground cinnamon 
• 0.1 teaspoon ground cloves 
• 0.5 teaspoon ground ginger 
• 0.3 teaspoon nutmeg 
• 1.5 cups brown sugar light packed
• 1.3 cups pecans finely chopped
• 0.5 cup vanilla extract white
• 0.5 teaspoon salt 
• 3 teaspoons vanilla 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• wire rack
• hand mixer
• ziploc bags
• microwave

Directions

1. Heat oven to 350F. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
2. In large bowl, beat brown sugar, butter, eggs, pumpkin and vanilla with electric mixer on medium speed. Stir in flour, baking powder and spices. Stir in pecans and baking chips. Drop dough by tablespoonfuls onto cookie sheet.
3. Bake 10 to 14 minutes or until edges are lightly browned.
4. Remove to cooling rack. Cool completely, about 30 minutes.
5. Place candy coating in small resealable freezer plastic bag; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until coating is smooth; cut off tiny corner of bag. Squeeze bag to drizzle coating over cookies.
6. Let stand until set.