Pumpkin Pecan Cookies are a soft, cake-like cookie that is made with pumpkin puree, butter and lots of pecans. Top them with buttercream icing and sprinkle with chopped pecans or serve right out of the oven, either way these cookies are simply delicious.
ICING OR NO ICING
For me, the answer is YES, ice these cookies. This cookie is absolutely delicious and so beautiful with buttercream icing.
If icing isn't your thing, skip the flattening techniques I describe next and you will end up with a cute little muffin looking cookie.
Because the cookie dough is sticky, you really need to flatten the cookie before baking if you want to add icing. I use two different techniques and they both worked really well. Here's the two different ways to get the cookies flattened so they will be ready for icing:
USE A GLASS
With 1 ½ Tbsp. cookie scoop place the cookies evenly spaced on a prepared cookie sheet. To make a flat cookie for icing, use the bottom of a glass or cup to flatten cookies. Because cookie dough is sticky, you will want to wet the cup before flattening each cookie.
FREEZE AND SLICE
Divide dough in plastic food wrap. Work the dough into an approx 2 in. log. Freeze the dough for at least 3 hours.
Remove from plastic wrap, slice and bake following the cooking instructions on the recipe card.
HOW TO MAKE PUMPKIN PECAN COOKIES
Pumpkin Cookie Batter
- Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside.
- In a mixing bowl, cream together butter and sugars until combined.
- Beat in egg, pumpkin puree and vanilla.
- In a separate mixing bowl add salt, baking powder, cinnamon and flour.
- Mix in dry ingredients until well combined.
- Chop pecans in food processor. Keep them big enough for some crunch.
- Add pecans and mix well.
- Drop 1-2 Tbsp (depending on how large you like your cookies) of dough and place evenly spaced on your prepared cookie sheets.
- Bake for 13-15 minutes.
- Let rest on cooling rack for 5 minutes before serving.
Buttercream Icing
- Mix room temperature butter, powdered sugar and vanilla until well combined.
- Add 1 - 2 Tbsp of heavy whipping cream or milk until you get the consistency you prefer.
- Be sure cookies are cool to the touch before icing.
- Spread approx 1 Tbsp of icing on each cookie and sprinkle with pecans.
