Today's recipe completes the bonanza of pumpkin recipes. This is a soft cookie loaded with plenty of toasted pecans. The brown butter frosting compliments the cookie, although you could leave them plain.
Ingredients: 2 cups all-purpose flour, 1 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/4 teaspoon baking soda, 1/4 teaspoon ground allspice, 1 cup butter, softened, 1 cup granulated sugar, 1 egg, 1 cup canned pumpkin, 1 cup chopped pecans, toasted. Frosting: 6 tablespoons butter, 1/3 cup packed brown sugar, 2 cups sifted powdered sugar, 1 teaspoon vanilla.
Instructions: Toast pecans on a baking sheet in a preheated 375 degree oven for about 10 minutes or until fragrant; do not overbrown. Allow to cool slightly before chopping; set aside. Leave oven at 375 degrees while mixing up cookies.
In a medium bowl combine flour, baking powder, cinnamon, baking soda, and allspice; set flour mixture aside.
In a large mixing bowl beat butter for 30 seconds. Add sugar and beat until combined. Add in egg and beat well. Stir pumpkin and flour mixture into egg mixture until thoroughly incorporated. Stir in pecans.
Drop dough by rounded teaspoonfuls about 2 inches apart on ungreased baking sheets. Bake in preheated oven for 10-12 minutes or until bottoms are lightly browned. Transfer cookies to wire racks to cool completely.
Make frosting: In a medium heavy saucepan heat and stir the 6 tablespoons butter and brown sugar over medium heat until butter melts; remove from heat. Stir in sifted powdered sugar and vanilla. Stir in enough hot water (2-3 teaspoons) to make a smooth, spreadable frosting. Immediately frost cookies. (If frosting becomes grainy, add a few more drops of hot water and stir until smooth.)
Frost cookies with a generous amount of icing and allow to dry.
Makes about 3 dozen cookies.
"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.
Cookies Rule!!!
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