A very good friend of mine gave me this pumpkin-pecan cookie recipe when I was searching for just the right cookie around Thanksgiving. These were by far the best I have ever tried and are simple to make. The recipe can be cut in half, because as is, it makes around 2 dozen. I would also love to know any alterations that make them any better! Enjoy!

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
24
Yield:
2 dozen cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Cookies:
Glaze:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.

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  • Combine pumpkin puree, brown sugar, sugar, butter, eggs, milk, and vanilla extract in a large bowl. Beat with an electric mixer until creamy. Slowly add flour, pumpkin pie spice, baking powder, and baking soda, mixing until combined.

  • Drop teaspoonfuls of cookie dough onto the prepared cookie sheets.

  • Bake in the preheated oven until edges are firm and starting to brown, 12 to 14 minutes. Let cool on a wire rack.

  • Combine powdered sugar, milk, butter, and vanilla extract in a small saucepan. Stir over low heat until combined and smooth. Drizzle glaze over the cooled cookies.

Nutrition Facts

278 calories; protein 3.4g 7% DV; carbohydrates 43.9g 14% DV; fat 10.5g 16% DV; cholesterol 40mg 13% DV; sodium 175.2mg 7% DV. Full Nutrition
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