Pumpkin Pecan Cookies

If you love traditional pumpkin pie, you'll love these pumpkin cookies.

Toasted pecans are a perfect addition to these wonderfully spiced flavors.

Pecans are a type of hickory and native to North America - particularly the south-central U.S.

The name "pecan" is derived from native Algonquian and means "requiring a stone to crack."

Pecans are technically not nuts, but rather a drupe, or fruit with a single stone or pit and enclosed in a husk.

The pecan is most known for the rich and buttery pecan pie, but they are the perfect addition to pumpkin recipes as well.

You won't be disappointed with these amazing frosted pumpkin pecan cookies.

To make your drop cookie baking much easier, you may want to invest in a cookie scoop or two. They come in a variety of sizes and allow you to make cookies of the same size with ease.

Pumpkin Pecan Cookies

Pumpkin Pecan Cookies Recipe

2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground allspice
1 cup butter, softened
1 cup sugar
1 egg
1 cup canned pumpkin
1 cup chopped toasted pecans
Brown Sugar Frosting
Toasted coconut (optional)

Preheat oven to 375F degrees.
In a medium bowl, stir together flour, baking powder, cinnamon, baking soda and allspice; set aside.
In a large bowl with an electric mixer on medium to high speed, beat the butter for 30 seconds. Add sugar and beat until combined, scraping sides of bowl as needed.
Beat in the egg until combined.
Stir in pumpkin and flour mixture.
Stir in pecans.
Drop dough by rounded teaspoons onto ungreased cookie sheets, about 2 inches apart.
Bake for about 10 to 12 minutes or just until bottoms are brown.
Transfer cookies to wire racks to cool completely.
Frost cooled cookies with Brown Sugar Butter Frosting.
Sprinkle toasted coconut onto each frosted cookie, if desired.

Brown Sugar Butter Frosting
In a medium saucepan, heat 6 tablespoons butter and 1/3 cup packed brown sugar over medium heat until butter is melted. Remove from heat. Stir in 2 cups powdered sugar and 1 teaspoon vanilla. Stir in enough hot water (2 to 3 teaspoons) to make a smooth, spreadable frosting. Frost cookies immediately after preparing frosting. If frosting becomes grainy, add a few more drops of hot water and stir frosting until smooth.

Toasting heightens the flavor of nuts, seeds and coconut. To toast, spread the nuts, seeds or coconut in a single layer in a shallow baking pan. Bake in a 350F oven for 5 to 10 minutes or until light golden brown and fragrant. Watch carefully and stir once or twice.

This recipe yields about 40 Pumpkin Pecan Cookies.