Frosted Pecan Pumpkin Spice Cookies

So, if you know me then you know I’m not a huge pumpkin spice fan. So, haters go ahead and start hating. Everyone has their thing. But pumpkin has just never been my favorite, and this is not my time of year. I live for Christmas when there is gingerbread everything! But, as a baker I knew I needed to make pumpkin better than what I had growing up. And we have definitely done that at the baker shop. While it’s still not something I would choose if the other choice was chocolate anything… haha, but it’s also not something I won’t eat anymore.

So, during the first years of the bakery and experimenting with pumpkin I wanted to make something amazing. Something that even I would want to eat, and this cookie is it! This is a soft and chewy pumpkin spice cookie with pecans and topped with a simple buttercream frosting. While it has come and gone from our menu at the bake shop, due to it’s frosting on top (logistical issues), it’s still one of the best pumpkin desserts I’ve ever eaten. So, I thought it would be best to share the recipe here. Find the recipe below for these Frosted Pecan Pumpkin Spice Cookies.

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Tips for making the best
Frosted Pecan Pumpkin Spice Cookies

• Make sure you are using soft butter for the cookies. If you need to soften butter in the microwave, only do 10 seconds per stick at a time. You may have to do multiple intervals of 10 seconds, but going longer can melt portions of the butter, which isn’t good.

• My favorite canned pumpkin is Farmer’s Market, find it here. If you are going to pick one ingredient to splurge on or buy for a recipe – always choose the star. For example, the star in this recipe is pumpkin as it’s the most prevalent flavor. So, you want the best one to shine through.

• If your cookie dough seems sticky, just pop the bowl in the fridge for 5 to 15 minutes until it’s easier to work with. It should be easily rollable with your hands.

• Allow the cookies to cool completely before frosting them. I know this is so hard! But, if you frost cookies when they are warm the frosting will melt, and you don’t want that!

• The best way to store these cookies is in an airtight container so they retain their soft and chewy texture. My trick for this is to frost all the cookies, leave on the cookie sheet and pop the whole cookie sheet in the freezer overnight. This will allow the frosting to harden. Then, you can put them in tupperware or ziploc bags to store in the freezer if you want to keep them there.

Why use organic ingredients in my Frosted Pecan Pumpkin Spice Cookies? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor.

So, I highly recommend that you buy the best organic ingredients for these amazing Frosted Pecan Pumpkin Spice Cookies! You can also shop my Amazon Storefront for all my favorite organic ingredients here.

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Frosted Pecan Pumpkin Spice Cookies
Makes 24 cookies

Dough
1/2 cup (113 grams) organic salted butter, softened
113 grams (1/2 cup) organic cane sugar
113 grams (1/2 cup) packed organic dark brown sugar
1 organic large egg
113 grams (scant 1/2 cup) organic pumpkin puree
340 grams (2 1/2 cups plus 3 tablespoons) organic all purpose flour
1 tablespoon organic pumpkin spice (like Frontier Co-Op)
1/2 teaspoon organic cinnamon
1/2 teaspoon organic ground vanilla bean
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
127 grams (1 cup) organic pecan halves

Frosting
1/2 cup (113 grams) organic salted butter, softened
284 grams (2 cups) organic powdered sugar, sifted
1 1/2 tablespoons organic milk

Method
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.

To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and dark brown sugar. Mix on low until there are no butter chunks. Add the egg and pumpkin puree and mix just slightly, enough to break the yolks.

In a separate bowl, add the flour, pumpkin spice, cinnamon, vanilla bean, baking soda, and sea salt and whisk together. Add to the butter mixture and mix on low until almost combined, you’ll see bits of flour. Add the pecans and mix on low until fully combined.

Using your hands, form the dough into 24 balls and place them on the prepared baking sheets. Flatten them so they are disks that are about 2 1/4-inch in diameter.

Bake for 11 minutes or until set and dry. Let cool completely on the cookie sheet.

Store in an airtight container for up to 7 days.

Gluten Free – Replace the all purpose flour with 354 grams (2 1/4 cups plus 1 teaspoon) organic gluten free flour blend.

High Altitude – Bake at 375°F for 8 minutes or until set and dry.

Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!

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