iced pumpkin pecan cookies

Name: Iced Pumpkin Pecan Cookies
Prep time: 20 min
Cook time: 12 min
Cuisine: American
Ingredients: ## COOKIE DOUGH; 2 1/2 cups - all-purpose flour; 1 teaspoon(s) baking soda; 1 teaspoon(s) baking powder; 1 tablespoon(s) pumpkin pie spice; 1/2 teaspoon(s) salt; 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 egg; 1 teaspoon(s) vanilla extract; ## ICING; 1/4 cup - unsalted butter, softened; 4 ounce(s) cream cheese, softened; 2 cups - confectioners' sugar; 1 teaspoon(s) vanilla extract; 2 to 3 tablespoon(s) milk, if needed for consistency; 1/2 cup - pecans, very finely chopped

(1 RATING)

12 Pinches

Vickie Parks

Renton, WA

Updated on Sep 26, 2017

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).

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prep time 20 Min

cook time 12 Min

method Bake

yield makes about 3 dozen cookies

Ingredients

COOKIE DOUGH
2 1/2 cups - all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup - unsalted butter, softened
3/4 cup - granulated sugar
3/4 cup - brown sugar
15-oz cans pumpkin puree (don't use pumpkin pie filling)
1 large egg
1 teaspoon vanilla extract
ICING
1/4 cup - unsalted butter, softened
4 ounces cream cheese, softened
2 cups - confectioners' sugar
1 teaspoon vanilla extract
2 to 3 tablespoons milk, if needed for consistency
1/2 cup - pecans, very finely chopped

How To Make iced pumpkin pecan cookies

Step 1

Preheat oven to 350°F. Line two baking sheets with parchment paper; set aside.

Step 2

In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice and salt; set aside.
Step 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.
Step 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.
Step 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.
Step 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.
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