Pumpkin-Pecan Cookies with Creamy Glaze

I like cookies of all kinds…crispy, crunchy, chewy, gooey…you name it! These cookies happen to be soft and puffy, with a cake-like texture. And they are yummy! These Pumpkin-Pecan Cookies are topped with an extra-rich and thick, creamy glaze, along with a pecan half. You can also add some finely-chopped pecans to the cookie batter if you want.

This recipe makes about 31 to 33 cookies. I found that the cookie batter was easier to work with if it was refrigerated a little after mixing. I refrigerated mine for 15 minutes, but I think a half hour would be even better. That will make it easier to scoop out your Tablespoonfuls of cookie dough!

Pumpkin-Pecan Cookies with Creamy Glaze

  • Servings: 15
  • Difficulty: easy
  • Print

Makes 31 to 33 cookies

2 1/2 cups all-purpose flour (I used unbleached flour)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 1/2 cups granulated sugar
1/2 cup (1 stick) butter, softened
1 cup canned pure pumpkin puree (not pumpkin pie filling)
1 large egg
1 teaspoon vanilla extract
1/2 to 2/3 cup finely-chopped pecans (optional)
Whipping Cream Glaze (see recipe below)
31 to 33 pecan halves, for garnish

Preheat oven to 350˚F. Grease or spray baking sheets with cooking spray

Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in medium bowl; set aside.

In large bowl, beat sugar and butter until well blended. Add in pumpkin, egg, and vanilla, and beat until smooth. Fold in finely-chopped pecans, if using. Gradually beat the flour mixture into this pumpkin mixture, and mix until well blended. Refrigerate the cookie dough for 15 minutes to a half hour, for easier scooping.

Drop cookie dough by rounded Tablespoons onto your greased baking sheets. Bake for 14 to 15 minutes or until edges are firm (be careful not to over bake, or the cookies will be too dry). Cool on baking sheets for 2 minutes (if you leave the cookies on the sheets any longer, they may stick, even if your pan is non-stick), then remove to wire racks to cool completely.

When cookies are completely cooled, spoon the Whipping Cream Glaze on each cookie and top with a pecan half.

3 cups powdered sugar
6 to 6 1/2 Tablespoons heavy whipping cream
1 1/2 Tablespoons melted butter
1 1/2 teaspoons vanilla extract

Combine all ingredients in a medium size bowl and blend until smooth. Use a spoon to dollop the glaze onto each cookie, then top with a pecan half (this is a thick glaze—if you’d like it thinner or even thicker, you can adjust the amounts of powdered sugar and whipping cream). You can use a little glaze or a lot…it’s up to you! If you put it on any heavier than I did (see above photo), you may need to make a little more glaze.

Recipe from NancyC | nancy-c.com

This is a great cookie you can enjoy all autumn long! What kind of cookies do you like to bake in the fall?

Sharing at Meal Plan Sunday, Weekend PotluckFarmhouse Friday, Full Plate Thursday, Thursday Favorite Things, Homestead Blog Hop, LouLou Girls, Wonderful Wednesday, Inspire Me Monday, Happiness is Homemade, Hearth & Soul.


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