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Spicy Pear Cookies
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Spicy Pear Cookies Recipe

Spicy Pear Cookies

Pumpkin pie spice complements sweet chopped pears and pecans in these easy drop cookies.

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1 hr
Prep Time
1 hr 45 min
Total Time
36
cookies

Ingredients

Cookie

2/3 cup sugar

2/3 cup firmly packed brown sugar

1/2 cup Land O Lakes® Butter, softened

1/4 cup pear nectar or milk

1 large Land O Lakes® Egg

2 cups all-purpose flour

1 teaspoon pumpkin pie spice  

1/2 teaspoon baking soda

1 medium (1 cup) ripe pear, peeled, finely chopped

1 cup chopped pecans

36 whole cloves

Frosting

4 cups powdered sugar

1/4 cup Land O Lakes® Butter, softened

1/2 teaspoon vanilla

1/4 teaspoon pumpkin pie spice  

3 to 4 tablespoons pear nectar or milk

 

 *Substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice. For 1/4 teaspoon pumpkin pie spice, substitute 1/8 teaspoon ground cinnamon plus a pinch each of ground ginger, ground nutmeg and ground cloves.

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    Combine sugar, brown sugar, and 1/2 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1/4 cup pear nectar and egg; continue beating until well mixed. Add flour, 1 teaspoon pumpkin pie spice, and baking soda. Beat at low speed until well mixed. Stir in pear and pecans.

  3. STEP 3

    For each pear cookie, drop 1 rounded teaspoon dough onto lightly greased cookie sheets; drop rounded 1/2 teaspoon dough next to, but not touching, teaspoon of dough. Press 1clove into smaller dough to resemble stem. Repeat with remaining dough, placing cookies 2 inches apart onto lightly greased cookie sheets. Bake 10-13 minutes or until set. Cool completely.

  4. STEP 4

    Combine all frosting ingredients except pear nectar in small bowl. Beat at low speed, adding enough pear nectar for desired spreading consistency. Frost cooled cookies.

Tip #1

Pear skin color is not an indication of ripeness because some varieties do not change as they ripen. For baking, select pears that are firm without bruises or blemishes on the skin. Bartlett or Bosc pear make good choices for cookies or cakes.

Nutrition (1 cookie)

160 Calories
6 Fat (g)
18 Cholesterol (mg)
55 Sodium (mg)
25 Carbohydrates (g)
<1 Dietary Fiber
1 Protein (g)
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