Total Time
Prep 10 mins
Cook 14 mins

Delicious cookie, perfect for Fall!

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Cream butter and sugars. Add egg and pumpkin.
  3. Combine dry ingredients, fold into wet ingredients. Add chips and pecans.
  4. Drop onto rounded teaspoonfuls onto a greased or parchment lined cookie sheet. Bake for 12-14 minutes. Let sit on the cookie sheet for 2-3 minutes, then remove to cooling rack.
  5. For the icing, boil the brown sugar and butter for 2 minutes, remove from heat and stir in milk and dash of salt. Using an electric mixer, gradually beat in the powdered sugar until you achieve the desired consistency.
  6. Spread on cooled cookies. Share and enjoy!


Most Helpful

Awesome! I used erythritol in place of white sugar and dairy free white chocolate. To make them gluten free, I used a mix of millet flour, tapioca, potato and cornstarch. They are definitely dreams that melt in your mouth. Thanks for sharing!
Made for Fall Comfort Foods / Diabetes Forum.

Mia in Germany October 14, 2012

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