Pumpkin-Pecan Cookies

By Brandymoe

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground allspice
• 1 cup butter, softened
• 1 cup sugar
• 1 egg
• 1 cup canned pumpkin
• 1 cup chopped toasted pecans
• Brown-Sugar Butter Frosting
• 6 tablespoons butter
• 1/3 cup packed brown sugar
• 2 cups powdered sugar, sifted
• 1 teaspoon vanilla
• 2 - 3 teaspoons hot water

Details

Servings 40
Preparation time 30mins
Cooking time 30mins
Adapted from bhg.com

Preparation

Step 1

Directions

1.
Preheat oven to 375 degrees F. In a medium mixing bowl combine flour, baking powder, cinnamon, baking soda and allspice. Set aside.

2.
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 with a wooden spoon. Stir in the chopped pecans.

3.
Drop the dough by a rounded teaspoon about 2 inches apart on an ungreased cookie sheet.

4.
Bake cookies in preheated oven for 10 to 12 minutes or until bottoms are lightly browned. Transfer the cookies to wire racks; cool. Frost the cooled cookies with Brown-Sugar Butter Frosting. about 40 cookies.

Directions

1.
In a medium saucepan heat butter and packed brown sugar over medium heat until butter is melted. Remove mixture from heat. Stir in sifted powdered sugar and vanilla. Add enough hot water to make a smooth, spreadable frosting. Frost the cooled cookies immediately after preparing frosting. If frosting becomes grainy, add a few more drops of hot water and stir frosting until smooth.