Pumpkin Cookies with Walnuts or Pecans

I followed the recipe to a tee- opting for chopped pecans instead of walnuts and wasn't too inpressed with the cookies. They were flakey, pale, and the flavor was very subtle. I had given up after the first batch and decided to let the dough sit covered in the fridge for about an hour debating how to improve them. Since the dough had cooled off in the fridge, it was now easier to work with (thank goodness!). I dropped the rest of it into a six mini-loaf pan (roughly 3x5 inch loaf pan), covered the tops with butter, brown sugar, and the pumpkin spice. Baked in the oven at 375 for about 7 minutes or so and then dropped the temperature to 325 to bake it thoroughly.... The result was astounding! My husband and our roomate absolutely loved them! All six were gone in about a day. I definetely plan on using this recipe again for my new pumpkin bread discovery.

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