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iced pumpkin pecan cookies

(1 rating)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

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).

(1 rating)
yield serving(s)
prep time 20 Min
cook time 12 Min
method Bake

Ingredients For iced pumpkin pecan cookies

  • COOKIE DOUGH
  • 2 1/2 cups
    all-purpose flour
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 Tbsp
    pumpkin pie spice
  • 1/2 tsp
    salt
  • 1/2 cup
    unsalted butter, softened
  • 3/4 cup
    granulated sugar
  • 3/4 cup
    brown sugar
  • 15-oz can
    pumpkin puree (don't use pumpkin pie filling)
  • 1 lg
    egg
  • 1 tsp
    vanilla extract
  • ICING
  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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