Thursday, November 12, 2009

Pumpkin-Pecan Cookies with Brown-Sugar Butter Frosting

Nothing says fall like pumpkin-flavored goodies. Here is a new recipe I tried last night from Better Homes and Garden Magazine. My kids exclaimed that they are their new favorite cookie. Super delicious!

The cookies were simple to mix up and bake. I used a cookie scoop to put the dough on the cookie sheets and one recipe gave me 57 cookies!! I found that 9 minutes was the perfect baking time on them for my oven. The frosting is very yummy but, a bit different consistency than I've worked with before. It was hard to spread onto the cookies towards the last half of the cookies, so work quickly! I should have added another drop of two of hot water to see if that helped but, it worked out. Every cookie had frosting and looked good. I wonder if a drop of maple extract would be a good alternative for the vanilla. Doesn't that sound tempting?

Pumpkin-Pecan Cookies with Brown-Sugar Butter Frosting

2 cups all-purpose 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, softened
1 egg
1 cup canned pumpkin
1 cup chopped toasted pecans

1. Preheat oven to 375 degreesF. In a medium mixing bowl combine the flour, baking powder, cinnamon, baking soda and allspice. Set aside.

2. In a large mixing bowl beat the butter with an electric mixer on medium speed for 30 seconds. Beat in the sugar. Add the egg; beat well. Stir pumpkin and flour mixture into egg mixture with a wooden spoon. Stir in the chopped pecans.

3. Drop the dough by a rounded teaspoon about 2 inches apart on an ungreased cookie sheet.

4 Bake cookies in preheated oven for 10 to 12 minutes or until bottoms are lightly browned (mine were done at 9 minutes). Transfer the cookies to wire racks; cool. Frost the cooled cookies with Brown-Sugar Butter Frosting. Makes about 40 cookies.

Brown-Sugar Butter Frosting
6 Tablespoons butter
1/3 cup packed brown sugar
2 cups sifted powdered sugar
1 teaspoon vanilla

In a medium saucepan heat butter and brown sugar over medium heat until butter is melted. Remove mixture from heat. Stir in the powdered sugar and vanilla. Add enough hot water (2-3 teaspoons) to make a smooth, spreadable frosting. Frost the cooled cookies immediately after preparing the frosting. If frosting becomes grainy, add a few more drops of hot wate and stir until smooth.

To store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze unfrosted cookies for up to 3 months. Thaw, then frost cookies.
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