Pumpkin Pecan Cookies
From mseyre 15 years ago
- 12 minutes to make
- Serves 40
I love pumpkin flavoured dishes. This is a great cookie anytime, but especially around Thanksgiving. Cookies are soft and satisfying.
Ingredients
- FOR THE COOKIES: shopping list
- 2 cups flour shopping list
- 1 1/2 teaspoons baking powder shopping list
- 1 teaspoon ground cinnamon shopping list
- 1/4 teaspoon baking soda shopping list
- 1/4 teaspoon ground allspice shopping list
- 1 cup butter, softened shopping list
- 1 cup sugar shopping list
- 1 egg shopping list
- 1 cup canned pumpkin shopping list
- 1 cup chopped toasted pecans shopping list
- FOR brown sugar butter FROSTING: shopping list
- 6 Tablespoons butter shopping list
- 1/3 cup packed brown sugar shopping list
- 2 cups sifted powdered sugar shopping list
- 1 teaspoon vanilla shopping list
- 2 to 3 teaspoons hot water, if needed shopping list
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.
- TO MAKE THE 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.
- TO STORE:
- 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.
People Who Like This Dish 5
- momo_55grandma Mountianview, AR
- jeffsgirl Medford, OR
- cookiewoman Convoy, OH
- clbacon Birmingham, AL
- trigger MA
- mseyre Vancouver, CA
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The Rating
Reviewed by 2 people-
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
Michael
trigger
in loved it
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wow love this recipe thanks
momo_55grandma
in Mountianview loved it
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