Iced Pumpkin Pecan Cookies

Iced Pumpkin Pecan Cookies

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Vickie Parks


Pumpkin is synonymous with fall, so these Iced Pumpkin Pecan Cookies are great for Halloween or Thanksgiving. While baking these cookies, your house will smell incredibly warm and inviting. It's just like walking into your home on a crisp fall day and smelling fresh pumpkin pies baking in the oven.

They're a soft and slightly dense cookie with an almost cake-like texture. Don't over-bake them though, or they lose moisture and get too crisp. As an iced cookie, it's best not to stack them in a container, or they'll stick to one another (unless you have a way to separate layers well).


☆☆☆☆☆ 0 votes

makes about 3 dozen cookies
20 Min
12 Min



  • 2 1/2 cups
    all-purpose flour
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 Tbsp
    pumpkin pie spice
  • 1/2 tsp
  • 1/2 cup
    unsalted butter, softened
  • 3/4 cup
    granulated sugar
  • 3/4 cup
    brown sugar
  • 15-oz can(s)
    pumpkin puree (don't use pumpkin pie filling)
  • 1 large
  • 1 tsp
    vanilla extract

  • 1/4 cup
    unsalted butter, softened
  • 4 oz
    cream cheese, softened
  • 2 cups
    confectioners' sugar
  • 1 tsp
    vanilla extract
  • 2 to 3 Tbsp
    milk, if needed for consistency
  • 1/2 cup
    pecans, very finely chopped

How to Make Iced Pumpkin Pecan Cookies


  1. Preheat oven to 350°F. Line two baking sheets with parchment paper; set aside.
  2. In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice and salt; set aside.
  3. In another bowl, cream together the butter and granulated sugar. Add brown sugar, and beat just until blended. Add the pumpkin, egg and vanilla to the creamed butter, and beat on medium speed until creamy. Gradually beat in the flour mixture.
  4. Use a cookie scoop (or tablespoon), drop cookies onto baking sheet. Using the back of the spoon, slightly flatten each cookie, then move the back of the spoon in circular motion to smooth the surface a bit.
  5. Bake 12 minutes or just until cookies are starting to turn a light golden color. Cool on baking sheet 5 minutes, then transfer to cooling rack to cool completely.
  6. For the icing, beat together the butter, cream cheese, sugar and vanilla until smooth. If the icing is too thick, add 1 Tbsp milk at a time and stir until proper consistency is reached. Use the icing to frost each cooled cookie, then sprinkle a pinch of chopped pecans on the icing.

Printable Recipe Card

About Iced Pumpkin Pecan Cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Low Fat Low Sodium Low Carb

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