1 roll refrigerated sugar cookie dough
1 cup ground pecans
3/4 cup all-purpose flour
1/4 cup canned pumpkin (not pumpkin pie mix)
1 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/2cup plus 1 tablespoon powdered sugar
Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in pecans, flour, pumpkin, cinnamon and vanilla until well blended.
Shape dough into 48 (1-inch) balls. On ungreased cookie sheets, place balls 1 inch apart.
Bake 10 to 13 minutes or until set but not brown. Remove from cookie sheets. Cool slightly on cooling rack.
Roll warm cookies in powdered sugar; cool completely on cooling rack. If desired, roll cookies in powdered sugar again.