Best Iced Pumpkin Pecan Cookies Recipes

PUMPKIN-PECAN SOFTIES WITH MAPLE ICING

Steps:

• Preheat the oven to 350°F. Grease two heavy large baking sheets. Whisk the first 6 ingredients to blend in a medium bowl. 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. 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.

ICED PUMPKIN PECAN COOKIES

Steps:

• Preheat oven to 350°F. Line two baking sheets with parchment paper; set aside.
• In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice and salt; set aside.
• In another bowl, cream together the butter and granulated sugar. Add brown sugar, and beat just until blended. Add the pumpkin, egg and vanilla to the creamed butter, and beat on medium speed until creamy. Gradually beat in the flour mixture.
• Use a cookie scoop (or tablespoon), drop cookies onto baking sheet. Using the back of the spoon, slightly flatten each cookie, then move the back of the spoon in circular motion to smooth the surface a bit.
• Bake 12 minutes or just until cookies are starting to turn a light golden color. Cool on baking sheet 5 minutes, then transfer to cooling rack to cool completely.
• For the icing, beat together the butter, cream cheese, sugar and vanilla until smooth. If the icing is too thick, add 1 Tbsp milk at a time and stir until proper consistency is reached. Use the icing to frost each cooled cookie, then sprinkle a pinch of chopped pecans on the icing.

PUMPKIN-PECAN SPICE COOKIES

Steps:

• Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
• In large bowl, beat brown sugar, butter, eggs, pumpkin and vanilla with electric mixer on medium speed. Stir in flour, baking powder and spices. Stir in pecans and baking chips. Drop dough by tablespoonfuls onto cookie sheet.
• Bake 10 to 14 minutes or until edges are lightly browned. Remove to cooling rack. Cool completely, about 30 minutes.
• Place candy coating in small resealable freezer plastic bag; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until coating is smooth; cut off tiny corner of bag. Squeeze bag to drizzle coating over cookies. Let stand until set.

ICED PUMPKIN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
• In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
• Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
• To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.