Disguised as a certain pumpkin-flavored dessert, this oversize sugar cookie will add a whimsical touch to your Thanksgiving table.

Ingredients

• 2/3 of a 16.5-ounce roll of refrigerated sugar cookie dough
• 3/4 cup orange frosting

• Pecans, halved crosswise (see tip below)
• Whipped cream

Instructions

1. Heat the oven to 350 degrees. Lightly dust a sheet of parchment paper and a rolling pin with flour. On the paper, roll out the dough into a 91/2- to 10-inch circle. Place a 9-inch pie pan on top and trim away the dough's edges. Transfer the dough round, on the paper, to a cookie sheet and bake it until golden brown, 15 to 20 minutes (do not overbake). Let it cool 1 minute, then carefully transfer it, still on the paper, to a rack to cool completely.

2. Cover the cookie to its edges with the frosting and press the pecan pieces in place to form the crust. Slice the cookie as you would a pie and serve with whipped cream.

Tips:

To cut the pecans more easily, use a serrated knife and gently saw them (a parent's job).

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Find more about:

• Autumn |
• Holiday & Seasonal Cookies |
• Pecans |
• Thanksgiving |
• Whole Eggs

Related Categories:

• Holiday & Seasonal Cookies |
• Thanksgiving Treats |
• November 2010 |
• Thanksgiving 2010 |
• Fall Desserts