Autumn's Best Cookies

By smmthill

Ingredients

• Brown sugar/Butter Frosting:
• 2 c all-purp flour
• 1 1/2 t baking powder
• 1 t ground cinnamon
• 1/4 t baking soda
• 1/4 t ground allspice
• 1 c butter (no subs.), softened
• 1 c granulated sugar
• 1 egg
• 1 c canned pumpkin
• 1 c chopped, toasted pecans
• 6 T butter
• 1/3 c packed brown sugar
• 2 c powdered sugar
• 1 t vanilla

Details

Servings 40
Cooking time 10mins

Preparation

Step 1

1. In a medium bowl, combine flour, baking powder, cinnamon, baking soda, and allspice. Set mixture aside.
2. In a L mixing bowl, beat the butter with an electric mixer on med. speed for 30 sec. Beat in the sugar. Add the egg and beat well. Stir pumpkin and flour mix. into egg mix. Stir in the chopped pecans.
3. Drop the dough by rounded t about 2 in. apart on an ungreased cookie sheet.
4. Bake cookies in a 375 deg. oven for 10-12 min. or till bottoms are lightly browned. Transfer the cookies to a wire rack to cool. Frost the cooled cookies with Frosting.

Frosting:
In a M saucepan, heat tog. 6 T butter and 1/3 c packed brown sugar over M heat till butter is melted. Remove mix. from heat. Stir in 2 c. sifted powdered sugar and 1 t vanilla. Add enough hot water (2-3 t) to make a smooth, spreadable frosting. Frost the cooled cookies immediately after preparing frosting. If frosting becomes grainy, add a few more drops of hot water and stir frosting till smooth.