Instructions Jump to Ingredients ↑

  1. These big, soft, beautiful cookies just say fall. Browning the butter that’s used in the frosting adds an appealing nutty flavor that goes well with the pecans.

  2. COOKIES 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 2 eggs 1 cup sugar 1 cup canned pure pumpkin 1/2 cup vegetable oil 1 teaspoon vanilla extract 1/2 cup chopped pecans, toasted*

  3. FROSTING 1/4 cup unsalted butter 1 cup powdered sugar 1 to 2 tablespoons milk 1/2 teaspoon vanilla extract 1/4 cup chopped pecans, toasted*

  4. Heat oven to 325°F. Line baking sheets with parchment paper. Whisk flour, baking powder, baking soda, cinnamon and salt in medium bowl.

  5. Beat eggs and sugar in large bowl at medium-high speed 1 minute or until combined and lightened in color. At low speed, beat in pumpkin, oil and 1 teaspoon vanilla until blended. Beat in flour mixture just until blended. Stir in 1/2 cup pecans. Drop scant 1/4 cup dough per cookie 3 inches apart on baking sheets.

  6. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool on pan on wire rack 10 minutes. Place cookies on wire rack; cool completely.

  7. Meanwhile, melt butter in small skillet over medium heat 6 minutes or until butter has nutty aroma and small brown flecks form on bottom. Pour over powdered sugar in medium bowl. Whisk in 1 tablespoon of the milk and 1/2 teaspoon vanilla until smooth, adding additional milk if necessary. Spread over top of each cookie; sprinkle with 1/4 cup pecans.

  8. TIP *To toast pecans, place on baking sheet; bake at 325°F. for 7 to 9 minutes or until slightly darker in color. Cool.

  9. About 18 cookies PER COOKIE: 245 calories, 12.5 g total fat (3 g saturated fat), 3 g protein, 30.5 g carbohydrate, 30 mg cholesterol, 185 mg sodium, 1.5 g fiber


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