The Test Batch: Revisiting Pumpkin Pecan Pie

Some test batches start with a brand-new idea, but... This one here started with an old favorite.

Our Pumpkin Pecan Pie Cookie was one of the flavors we created pretty early in Bare Batch, so when it was time to pick our first fall cookie this one was a no brainer. Plus we had a lot of you come up to ask us to bring it back early.

But we figured if we were bringing it back, we might as well play around a little.

So, we tested the topping.

The original version was finished with our candied pecans, but this time we tried three different directions.

First: a more traditional pie-crust-inspired crumble. Buttery, crumbly, and very fitting for something called Pumpkin Pecan Pie. This was delicious but we found the pecans getting a little lost and we were losing the pecan pie half of the cookie.

Then we went back to the original candied pecans.

And then—because the sugary coating had a habit of slipping off the pecans during baking—we tried coating them again.

Double candied pecans.

Very scientific.

But the double-coated batch gave us more of that caramelized pecan flavor we were looking for and helped keep more of the coating where it belonged, on the cookie and therefore in our mouths.

So double-coated it was.

The final batch

The Pumpkin Pecan Pie Cookie now has its soft, pumpkin-spiced base with chopped candied pecans in the dough and is also finished with more of our double coated candied pecans for a sweet, buttery crunch on top.

And judging by the last two weeks at the markets, we're very happy we brought this one back. And all of our cookie fanatics are too!

Pumpkin Pecan Pie is already out on the table and will be sticking around through October.