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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.
10 Comments
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maloneokie on 11.15.2010
These were yummy!!
cstape on 11.4.2010
I made these again after my review. I am not sure what I did wrong the first time, but they baked perfectly this time. Amazing cookies!
marte2112 on 11.4.2010
perfect, thanks!
klorsch on 11.3.2010
Hey marte2112
The only ingredient listed on my can of Libby’s pumpkin is pumpkin. I’m thinking you can mash up your own and that will do just fine!
klorsch on 11.3.2010
Hey marte2112 – on my can of pumpkin the only ingredient listed is pumpkin, so I’m thinking you can mash up your own.