PUMPKIN-PECAN SOFTIES WITH MAPLE ICING

Pumpkin-Pecan Softies with Maple Icing image

Provided by Food Network

Time 35m

Yield 30 cookies

Number Of Ingredients 13

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 cup 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

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.