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 Cookies2 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) Frosting: 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.
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.
Toast them until your smell them… that’s my rule of thumb.
Stir the pecans into the cookie dough with a wooden spoon.
And into the oven for 10 – 12 minutes at 375 degrees.
Call the kids in an let them frost the rest of them. My kids love to frost cookies.