Disclosure: This post is sponsored by RawSpiceBar. The Newlywed Chefs were paid for this post, however, as always, all opinions are 100% our own.

Most of you know that when it comes to anything baking-related on this blog, it’s most likely done by me (Whitney). I love to bake. I’m fascinated by the balance between science and spontaneity, and I look forward to weekends and days off when I simply have time to throw on the apron and get my hands in some flour. One of my fondest memories of Christmastime is making cookies with my mother. She makes mean sugar cookies with a bit of almond extract that makes the cookies that much more delicious. As a child, I was in charge of the cutting and the decorating, a job now passed on to the little ones in our family.

RawSpiceBar reached out to us this holiday season and gave us their latest spice kit to try out. We really do like their products. All of the spices we’ve received from them are high quality, and it’s nice to have a perfectly blended spice packet when we’re in a hurry, or don’t want to search the globe tracking down specific spices for a recipe. They do that work for you. If you’re looking for a holiday gift this year, you can give the gift of spices with 3-month, 6-month, or 12-month subscriptions. And with the secret code NEWLYWED, you can save $5 off any of those subscriptions!

Since I love baking so much and making cookies this time of year brings back happy memories, I decided to make pumpkin spiced pecan cookies to celebrate the season. The Unpumpkin Pie Spice blend from RawSpiceBar came right to my door along with two other blends, and just begged to be used in a sweet holiday recipe. I’ve seen other versions of these cookies named “Italian Wedding Cookies,” “Mexican Wedding Cookies,” and more. They’re similar to shortbread: buttery, crumbly, and sweet. I used roasted pecans in this recipe because, well, ’tis the season.

Pumpkin Spiced Pecan Cookies

Prep Time: 30 min. Cook Time: 15 min.

Ingredients:

2 sticks unsalted butter, softened

1 cup + 2 cups (divided) powdered sugar

2 cups toasted pecans

1 cup all-purpose flour

1 1/2 cups cake flour

1 tablespoon vanilla extract

1 packet RawSpiceBar Unpumpkin Pie Spice

Directions:

Preheat oven to 325°. Using a food processor, pulse the toasted pecans about 12 times until they are finely ground and set aside. Cream together the butter, 1 cup powdered sugar, and Unpumpkin Pie Spice until smooth. Add both flours, vanilla extract, and pecans and mix until well combined.

Line two cookie sheets with parchment paper or silicone mats. Using your hands, roll dough into 2″ rounds and place them on the cookie sheet. Bake for 15 minutes. Remove from oven and once they are cool enough to handle, roll in powdered sugar. Place on a wire rack and allow to cool completely before serving.

Makes about 45 cookies.

Disclosure: This post is sponsored by Lucky’s Market. The Newlywed Chefs were paid for this post, however, as always, all opinions are 100% our own.

We are thrilled to continue our partnership with Lucky’s and feature another section of their store in this post. Today we’re highlighting the bulk section! Lucky’s bulk section has many different flours, snack mixes, grains, candy, and more. We usually save money shopping in the bulk section, especially when a recipe calls for only a limited amount of an ingredient.

Salted Caramel Brownie Pie

Prep Time: 20 minutes Chill Time: 1 hour Cook Time: 1 hour

Ingredients:

For the Crust:

2 cups all-purpose flour

1 tablespoon sugar

1/2 teaspoon salt

10 tablespoons (1.5 sticks) butter, cold

1/4 – 1/2 cups ice water

For the Pie:

1 box of brownie mix + needed ingredients the box calls for (typically eggs and vegetable oil)

Whipped cream

Toasted pecans

For the Salted Caramel Sauce:

1 cup sugar

8 tablespoons (1 stick) butter, diced

1/2 cup heavy cream

1/2 teaspoon fleur de sel

Preparation:

First, prepare the crust. Using a food processor, pulse together the flour, salt, and sugar together until combined. Add the butter and pulse. Continue to pulse while drizzling in the ice water, one tablespoon at a time. Pulse just until dough starts to come together. Form two discs and wrap in plastic wrap. Chill for at least one hour.

Preheat oven to 350° and prepare brownie batter according to instructions on package. Roll out one disc of dough and place in a 9″ glass pie dish. Pour the brownie batter into the pie crust and bake for 45-60 minutes, depending on desired doneness.

While pie is baking, make the salted caramel sauce. Place sugar in a small pot and heat over medium. Stir occasionally so sugar doesn’t stick to bottom of the pot. Once all sugar is melted, it will turn quickly to an amber color. Watch very closely so not to overcook and burn the sugar. Once sugar is an amber color, remove from heat and add the butter and stir. The mixture will steam and bubble, but continue to carefully stir. Add cream and continue to stir. Add the salt and continue to stir. As caramel cools, it will thicken.

Top brownie slices with salted caramel sauce, whipped cream, toasted pecans, and a sprinkle of fleur de sel.

Store salted caramel sauce in a mason jar and keep in refrigerator. When ready to use, microwave 20 seconds at a time and stir vigorously until desired consistency is reached.