- ½ cup unsalted butter; softened
- 1½ cups brown sugar; firmly packed
- 2 eggs
- 1 cup pumpkin; cooked; mashed
- ½ teaspoon lemon extract
- ½ teaspoon pure vanilla extract
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 2 teaspoons pumpkin pie spice
- 1 cup Pecan Valley Pecan Pieces
- Maple Frosting
- Preheat oven to 375ºF.
- In a large mixing bowl, cream butter, gradually add brown sugar, beating well at medium speed of an electric mixer.
- Add eggs, one at a time, beating after each addition. Stir in pumpkin and flavorings.
- In another bowl, combine flour, baking powder, salt and pumpkin pie spice. Gradually add to creamed mixture, mixing well. Stir in pecans. Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets.
- Bake in a preheated oven for 12 minutes. Cool on wire racks.
- Frost with maple frosting.
Maple Frosting
- ¼ cup unsalted butter; softened
- 2¼ cups powdered sugar; sifted
- 2 tablespoons milk
- ¾ teaspoons maple extract
- In a large mixing bowl, cream butter, gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer.
- Add remaining sugar alternately with milk, beating until smooth enough to spread. Add maple extract and beat well
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