The ultimate fall cookies, these sweet treats are rolled in crunchy toasted pecans and filled with a delicious spiced store-bought pumpkin butter. A great cookie to make for fall holidays!
In the bowl of a stand mixer, beat together butter, cream cheese, sugar, vanilla extract and salt until smooth. Slowly add in the flour and mix until just incorporated.
Scoop dough onto a sheet of plastic wrap and form a log shape. {This isn't absolutely necessary but it helps later on when the dough is solid to get even pieces more easily. I also divided it in 2 to make it easier.} Refrigerate for about an hour or two until the dough is easier to handle.
Preheat oven to 375 degrees. Prepare a baking pan by lining with a silicone baking mat or parchment paper. Beat egg and water in a small bowl. In another bowl, place pecan bits for rolling. Set aside.
When ready to bake, roll 1 tablespoon of dough into a ball. Dredge each ball in the egg & water mixture, then drop into the pecans and roll around to coat. Place onto the prepared pan. Continue until all the dough is used up.
Spray the rounded side of a teaspoon measure with non-stick cooking spray. Using even pressure, push down on the top of each dough ball to create an indentation. (You can do this with your thumb, too, but I find that using a teaspoon creates a more even well.)
Fill each indentation with a heaping ½ teaspoon of Pumpkin Butter.
Bake for about 12-14 minutes or until the edges are just starting to brown and the cookies are set. Remove from oven and allow to cool for 10-15 minutes before moving the cookies to a cooling rack -- they will be soft while warm.