Frosted Pumpkin-Pecan Cookies

  • 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
  1. Preheat oven to 375ºF.
  2. In a large mixing bowl, cream butter, gradually add brown sugar, beating well at medium speed of an electric mixer.
  3. Add eggs, one at a time, beating after each addition. Stir in pumpkin and flavorings.
  4. 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.
  5. Bake in a preheated oven for 12 minutes. Cool on wire racks.
  6. Frost with maple frosting.
Maple Frosting

  • ¼ cup unsalted butter; softened
  • 2¼ cups powdered sugar; sifted
  • 2 tablespoons milk
  • ¾ teaspoons maple extract
  1. In a large mixing bowl, cream butter, gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer.
  2. Add remaining sugar alternately with milk, beating until smooth enough to spread. Add maple extract and beat well
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