Pumpkin-Pecan Softies With Maple Icing

Submitted by Diamond of Californ

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• Ready In: 35mins
• Ingredients: 13
• Yields: 30 cookies

ingredients

• 1 cup unbleached all-purpose flour
• 1 cup whole wheat flour
• 2 teaspoons baking powder
• 1 tablespoon pumpkin pie spice
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 4 ounces unsalted butter, room temperature
• 1 1⁄4 cups firmly packed golden brown sugar
• 2 eggs
• 1 cup canned pumpkin
• 2 cups Diamond of California® chopped toasted pecans, divided
• 1 cup powdered sugar
• 4 tablespoons pure maple syrup

directions

1. Preheat the oven to 350º F. Grease two heavy large baking sheets. Whisk the first 6 ingredients to blend in a medium bowl.
2. Using an electric mixer beat the butter and sugar until smooth and light. Beat in the eggs, then the pumpkin. Mix in the dry ingredients and 1 cup pecans. Drop the dough onto prepared baking sheets by rounded tablespoonfuls, spacing evenly. Bake until the cookies are golden brown, about 12 minutes.
3. Meanwhile: stir the powdered sugar and maple syrup to blend in a small bowl, adding additional maple syrup by teaspoonfuls if necessary until mixture is easily spreadable. Carefully spread the icing over a warm cookie and sprinkle with a few of the remaining pecans. Repeat until all the cookies are frosted; cool completely. Store the cookies in an airtight container and enjoy within 3 days.