Recipe(tried): Pumpkin-Pecan Cookies with Brown-Sugar Butter Frosting
Desserts - Cookies, Brownies, BarsI found this recipe in a Better Homes & Gardens Christmas Cookie magazine several years ago. They are now a favorite of a close friend.
PUMPKIN-PECAN COOKIES
FOR THE COOKIES:
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground allspice
1 cup butter, softened
1 cup sugar
1 egg
1 cup canned pumpkin
1 cup chopped toasted pecans
FOR BROWN-SUGAR BUTTER FROSTING:
6 Tablespoons butter
1/3 cup packed brown sugar
2 cups sifted powdered sugar
1 teaspoon vanilla
2-3 teaspoons hot water, if needed
TO MAKE THE COOKIES:
Preheat oven to 375 degrees F.
In a mixing bowl combine flour, baking powder, cinnamon, baking soda and allspice. Set aside.
In a large mixing bowl beat the butter with an electric mixer on medium speed for 30 seconds. Beat in the sugar. Add the egg; beat well. Stir pumpkin and flour mixture into egg mixture. Stir in the chopped pecans. Drop the dough by rounded teaspoons about 2 inches apart onto an ungreased cookie sheet.
Bake cookies in preheated oven for 10-12 minutes or until bottoms are lightly browned. Transfer the cookies to wire racks; cool.
Frost the cooled cookies with Brown-Sugar Butter Frosting.
To Store:
Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze unfrosted cookies up to 3 months. Thaw cookies, then frost.
Makes about 40 cookies.
TO MAKE THE BROWN-SUGAR BUTTER FROSTING:
In a medium saucepan heat 6 Tablespoons butter and brown sugar over medium heat until butter melts. Remove mixture from heat. Stir in sifted powdered sugar and vanilla. Add enough hot water to make a smooth, spreadable frosting.
Frost cooled cookies immediately after preparing frosting. If frosting becomes grainy, add more drops of hot water and stir until smooth.
PUMPKIN-PECAN COOKIES
FOR THE COOKIES:
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground allspice
1 cup butter, softened
1 cup sugar
1 egg
1 cup canned pumpkin
1 cup chopped toasted pecans
FOR BROWN-SUGAR BUTTER FROSTING:
6 Tablespoons butter
1/3 cup packed brown sugar
2 cups sifted powdered sugar
1 teaspoon vanilla
2-3 teaspoons hot water, if needed
TO MAKE THE COOKIES:
Preheat oven to 375 degrees F.
In a mixing bowl combine flour, baking powder, cinnamon, baking soda and allspice. Set aside.
In a large mixing bowl beat the butter with an electric mixer on medium speed for 30 seconds. Beat in the sugar. Add the egg; beat well. Stir pumpkin and flour mixture into egg mixture. Stir in the chopped pecans. Drop the dough by rounded teaspoons about 2 inches apart onto an ungreased cookie sheet.
Bake cookies in preheated oven for 10-12 minutes or until bottoms are lightly browned. Transfer the cookies to wire racks; cool.
Frost the cooled cookies with Brown-Sugar Butter Frosting.
To Store:
Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze unfrosted cookies up to 3 months. Thaw cookies, then frost.
Makes about 40 cookies.
TO MAKE THE BROWN-SUGAR BUTTER FROSTING:
In a medium saucepan heat 6 Tablespoons butter and brown sugar over medium heat until butter melts. Remove mixture from heat. Stir in sifted powdered sugar and vanilla. Add enough hot water to make a smooth, spreadable frosting.
Frost cooled cookies immediately after preparing frosting. If frosting becomes grainy, add more drops of hot water and stir until smooth.
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