How to make it

  • Preheat oven to 375 degrees F.
  • In a mixing bowl combine flour, baking powder, cinnamon, baking soda and allspice. Set aside.
  • In a large mixing bowl beat the butter with an electric mixer on medium speed for 30 seconds. Beat in the sugar. Add the egg; beat well. Stir pumpkin and flour mixture into egg mixture. Stir in the chopped pecans. Drop the dough by rounded teaspoons about 2 inches apart onto an ungreased cookie sheet.
  • Bake cookies in preheated oven for 10-12 minutes or until bottoms are lightly browned. Transfer the cookies to wire racks; cool.
  • Frost the cooled cookies with Brown Sugar Butter Frosting.
  • In a medium saucepan heat 6 Tablespoons butter and brown sugar over medium heat until butter melts. Remove mixture from heat. Stir in sifted powdered sugar and vanilla. Add enough hot water to make a smooth, spreadable frosting. Frost cooled cookies immediately after preparing frosting. If frosting becomes grainy, add more drops of hot water and stir until smooth.
  • Makes about 40 cookies.
  • Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze unfrosted cookies up to 3 months. Thaw cookies, then frost.

Reviews & Comments 2

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    " It was excellent "
    trigger ate it and said...
    The aroma from the oven while these bake will be incredible from the allspice. I love the finishing touch of the brown sugar butte frosting.
    You have my 5 for these Pumpkin Pecan Cookies
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    wow love this recipe thanks
    Was this review helpful? Yes Flag

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