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Canning Day Quilt

Cookies for Autumn

Harvest Pumpkin CookiesThere is only one time of year I love to bake these cookies….

Because they just wouldn’t taste this wonderful any other time of year. The leaves have to be turning. There has to be a chill in the air.  Make them on day like that, and you won’t believe how good they are.

Harvest Pumpkin Cookies

2 cups flour
1- 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon allspice
1 cup butter
1 cup sugar
1 egg
1 cup canned pumpkin
1 cup chopped pecans (toasted)
6 Tablespoons butter
1/3 cup brown sugar
2 cups powdered sugar
teaspoon(s) water to right consistency
Preheat oven to 375 degrees.
Chop pecans.  In a saute pan, toast pecans until fragrant.  Set aside.
In a medium bowl, mix together flour, baking powder, baking soda, cinnamon, and all spice.  Set aside.  In a large bowl (or mixer) cream together the sugar and butter.  Add one egg.  Stir in the pumpkin.  Add flour mixture and mix until incorporated.  (Do not over mix.)  Stir in pecans by hand.
Drop with a teaspoon onto a greased cookies sheet.  Bake at 375 degrees for 10 – 12 minutes.
Heat butter in a a saucepan.  Add brown sugar and stir.  Remove from heat and whisk in the powdered sugar.  Add a teaspoon of water or more until you reach desired consistency.  Frost the cookies.

I am so glad the pumpkin shortage is supposedly over.  It had me in a downright panic whenever I thought of it.

What would I do without Pumpkin Chocolate Chip Bread and Pumpkin Pie? …. and Harvest Pumpkin Cookies of course!

Pumpkin is the secret to these cookies.  And butter.  Isn’t butter always the secret to the best cookies?

First, preheat the oven to 375 degrees.

In a medium bowl, add flour, baking powder, baking soda….

… and allspice and cinnamon.  Stir it all together and set the dry ingredients aside.

In a large bowl or mixer, add butter and sugar.

Cream together.

Add an egg.  And cream together some more.

Then add in the canned pumpkin.

Add the flour in and mix until just incorporated.  I like adding in a bit at a time, mixing it in and adding a bit more.  It just seems to work better than just dumping it all in at once.

Just don’t over mix.  You don’t want tough cookies.

Can you believe it?  I didn’t get a photo of toasting the pecans.  They cook so fast, I didn’t want to walk away or take the time to take a picture.

Toast them until your smell them… that’s my rule of thumb.

Stir the pecans into the cookie dough with a wooden spoon.

Drop them with a teaspoon onto a greased cookie sheet.

And into the oven for 10 – 12 minutes at 375 degrees.

While they are baking, melt the butter for the frosting in a sauce pan.  Add the brown sugar.

Remove from the heat and add the powdered sugar.  Whisk it in and add 1 or more teaspoons of water to reach desire consistency.

Once out of the oven, and cooled for a minute, frost the cookies.  I don’t mind if they are still a bit warm since the frosting is more like a glaze.

Call the kids in an let them frost the rest of them.  My kids love to frost cookies.

When they’re done frosting them, the cookies taste all the sweeter to them.

Harvest Pumpkin CookiesMake them this weekend and you won’t be sorry.

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13 Responses to “Cookies for Autumn”

  • Just checked, and I have everything in the pantry/ref for these scrumptious cookies! I’ll be sampling them before supper. Hold me back! Can’t wait.

  • I used to make Pumpkin bread (which I need to do again), these would be a nice treat too. I posted your link to my Favorite Friday Feeds.

  • These look too good not to make! I’ll give them a go this weekend. Thanks!

  • Every time I see pumpkin in a tin I about fall over. Every time! You’d think I’d be used to this by now, but you simply don’t get tinned pumpkin in Australia. We love our pumpkin soups and pumpkin scones, but we buy them fresh and cook it ourselves. Roasted pumpkin is a standard along with the potatoes with every good roast and boiled/mashed pumpkin is served a dinner many nights a week. The first time I read of tinned pumpkin I was in such disbelief lol

  • Ohhh these look & sound so delish! I will definately have to make some of these & take them into work. Thanks for sharing!

  • Lauren:

    I was wondering how you think these would fair without the pecans? They sound delicious, but my husband is allergic to nuts.

  • Jamie:

    These look great! But doesn’t this recipe call for salt? I’m in the middle of making it, and I think I’ll slip in a little just in case you just forgot to type it! Thanks for all the great ideas!

  • These were awesome! Thank you so much! I hate pumpkin cookies but decided to give these a try! I made a double batch on Saturday and they are all gone!

  • Kayla:

    I LOVE these cookies. I made them yesterday and they’re all gone. Amazing. Thanks for sharing.

  • Kelly Bowland:

    Just made these! Great!

  • Ciao!!!
    I found you by searching Salt Water Taffy!
    Very nice blog, a pretty little girl, tasty recipes…my compliments!
    Sorry, my English is not so good, I live in Bologna, Italy!

    I love pumpkin, I’ll try your cookies for my grandchildren!!!
    Smile! Ivana

  • Angie:

    i was out of allspice, so i swapped in nutmeg and added the tiniest bit of vanilla to the frosting.

    the good news: they were great!

    the bad news: they’re gone.

  • Heather:

    I just tried a batch of these and they are great! The icing is like crack – I could eat the whole batch with a spoon! I’m going to make these as Christmas presents along with a few of your other cookie recipes. Thanks!

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