Description
A very good friend of mine gave me this pumpkin-pecan cookie recipe when I was searching for just the right cookie around Thanksgiving. These were by far the best I have ever tried and are simple to make. The recipe can be cut in half, because as is, it makes around 2 dozen. I would also love to know any alterations that make them any better! Enjoy!
Ingredients
- 1 cup pumpkin puree
- 1 cup firmly packed brown sugar
- 1 cup white sugar
- ¾ cup butter
- 3 eggs
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 3 ½ cups all-purpose flour
- 3 tablespoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups powdered sugar
- 3 tablespoons milk
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
- Combine pumpkin puree
- brown sugar
- sugar
- butter
- eggs
- milk
- and vanilla extract in a large bowl. Beat with an electric mixer until creamy. Fold in pecans. Slowly add flour
- pumpkin pie spice
- baking powder
- and baking soda
- mixing until combined.
- Drop teaspoonfuls of cookie dough onto the prepared cookie sheets.
- Bake in the preheated oven until edges are firm and starting to brown
- 12 to 14 minutes. Let cool on a wire rack.
- Combine powdered sugar
- milk
- butter
- and vanilla extract in a small saucepan. Stir over low heat until combined and smooth. Drizzle glaze over the cooled cookies.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 24