Pumpkin - Pecan Cookies with Brown Butter Frosting

By Jerryann

Ingredients

• 2 C flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 2 eggs
• 1 C sugar
• 1 C canned pure pumpkin
• 1/2 C oil
• 1 tsp canilla
• 1/2 C chopped pecans toasted*
• Frosting 1/4 C butter
• 1 C powdered sugar
• 1 to 2 TBS milk
• 1/2 tsp vanilla
• 1/4 C chopped pecans toasted*

Preparation

Step 1

Heat oven to 325 degrees. Line baking sheets with parchment paper. Whisk flour baking powder baking soda cinnamon and salt in med bowl. Beat eggs and sugar in large bowl at med high speed 1 min or until combined and lightened in color. At low speed beat in pumpkin oil and 1 tsp vanilla until blended. Beat in flour mixture just until blended. Stir in 1/2 C pecans. Drop scant 1/4 C dought per cookie 3 inches apart on baking sheets. Bake 18-20 mins or until toothpick inserted in cneter comes out clean. Cool on pan on wire rack 10 mins. Place cookies on wire rack cool completely. Meanwhile melt butter in small skillet over med heat 6 mins or until butter has a nutty aroma and small brown flecks form on bottom. Pour over powdered sugar in med bowl. Whisk in 1 TBS of the milk if necessary. Spread over top of each cookie sprinkle with 1/4 C pecans.
Tip: To toast pecans place on baking sheet bake at 325 for 7-9 mins or until slightly darker in color. Cool