Prep 15 mins
Cook 10 mins
These are cake like cookies that are topped with a yummy browned butter frosting! My Grandma-Nanny always made these every year in the fall.
- 118.29 ml sugar
- 118.29 ml firmly packed brown sugar
- 236.59 ml butter, softened
- 236.59 ml canned pumpkin
- 4.92 ml vanilla extract
- 1 egg
- 473.18 ml all-purpose flour
- 4.92 ml baking powder
- 4.92 ml baking soda
- 2.46 ml cinnamon
- 1.23 ml pumpkin pie spice
- 1.23 ml salt
- 177.44 ml finely chopped pecans
- 44.37 ml butter
- 9.85 ml maple syrup
- 59.14 ml half-and-half cream
- 354.88-473.18 ml powdered sugar
- 118.29 ml firmly packed dark brown sugar
- Preheat oven to 350°F.
- In large bowl or mixer beat together 1/2 cup sugar, 1/2 cup brown sugar and 1 cup butter until light and fluffy.
- Add pumpkin, vanilla, and egg and blend well.
- Add flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt mix well.
- Stir in pecans.
- Drop by rounded spoonfuls (an 80 scoop works great!) a couple of inches apart onto ungreased cookie sheets.
- Bake at 350°F for 10-12 min or just until the edges only are light golden brown.
- Immediately remove from cookie sheets and cool on rack.
- Maple Penuche Frosting.
- In a medium sauce pan combine 1/2 cup dark brown sugar, 3 tbls butter and bring to a boil.
- Add maple syrup and cook over medium heat for 1 minute or until slightly thickened, stirring constantly!
- Let cool 10 minutes.
- Add cream; and beat until smooth.
- Beat in powdered sugar gradually until desired consistency for frosting.
- Frost cooled cookies and keep in single layer in an air tight container to keep moist and fresh--that is if they last that long!
These are very good. Super moist and light. I bumped up the spices a little, using 1/2 t. pumpkin pie spice. I made a browned butter frosting and it worked nicely. I also chose to leave the chopped nuts out, and have a smooth cookie, and instead I placed 1 whole pecan half in the center of each newly frosted cookie - very pretty! Thanks Jewelz!
Stop what you're doing right now and make these cookies. Don't change anything, just make them. Texture, flavor and everything else is perfect and the icing works for all kinds of sweet breads (banana, zucchini, etc.) One of those recipes that when you find it, you share with everyone. ;)
Very good! Loved the penuche frosting, and the amount was of frosting was perfect. Next time I might put in 1/2 t of pumpkin pie spice but the cookies were delicious as is. Thanks for sharing the recipe!