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With pumpkin, cinnamon and toasted pecans there is nothing better to celebrate a crisp autumn day. I’m in love with the buttery frosting.
Preheat oven to 375 degrees.
Chop pecans. In a saute pan, toast pecans until fragrant. Set aside.
In a medium bowl, mix together flour, baking powder, baking soda, cinnamon, and allspice. Set aside. In a large bowl (or mixer) cream together the sugar and butter. Add the egg. Stir in the pumpkin. Add flour mixture and mix until incorporated. (Do not over mix.) Stir in pecans by hand.
Drop with a teaspoon onto a greased cookie sheet. Bake at 375 degrees for 10 – 12 minutes.
While cookies are in the oven, prepare the frosting. Melt butter in a saucepan. Add brown sugar and stir. Remove from heat and whisk in the powdered sugar. Add a teaspoon of water or more until you reach desired consistency. Frost the cookies.