If you like pumpkin pie, you'll love these delicious pumpkin cookies dotted with white chocolate chips and chopped pecans. Drizzled with a brown sugar icing, they're irresistible. —Jean Kleckner, Seattle, Washington
Ingredients
- 1 cup butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin
- 2 cups all-purpose flour
- 3-1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 package (10 to 12 ounces) white baking chips
- 1 cup chopped pecans
- penuche frosting:
- 1/2 cup packed brown sugar
- 3 tablespoons butter
- 1/4 cup 2% milk
- 1-1/2 to 2 cups confectioners' sugar
Directions
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg, vanilla and pumpkin. Combine dry ingredients; gradually add to the creamed mixture and mix well. Stir in chips and pecans.
- Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until firm, 12-14 minutes. Remove to wire racks to cool.
- For frosting, combine brown sugar and butter in a small saucepan. Bring to a boil; cook over medium heat until slightly thickened, about 1 minute. Cool for 10 minutes. Add milk; beat until smooth. Beat in enough confectioners' sugar to reach desired consistency. Spread over cooled cookies.
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