Pecan Pumpkin Cookies

Course: Dessert

Cuisine: North American

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Calories: 176kcal

Author: Lord Byron's Kitchen

Pecan Pumpkin Cookies are prepared with molasses, real pumpkin puree, lots of pumpkin spice flavour, white chocolate chips, and chopped pecans. Topped with a sweet glaze, they are delectably moist and flavourful. If you're looking for a cookie that tastes like fall, look no further!

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Ingredients

1/2 cup butter, softened
1 cup sugar
1/2 cup canned pumpkin puree
1/4 cup molasses
2 1/4 cup all-purpose flour
2 teaspoons pumpkin spice
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup white chocolate chips
1 cup unsalted pecans, chopped
1 1/2 cups confectioner's sugar
3 teaspoons milk

Instructions

Preheat your oven to 350 degrees F. Prepare a baking sheet by lining it with parchment paper or a Silpat liner. Set aside.
In a large mixing bowl, beat the butter, sugar, pumpkin puree and molasses together.
Add the flour, pumpkin spice, salt, and baking soda. Blend into the wet mixture.
Fold in the white chocolate chips and chopped pecans.
Using a 2-tablespoon scoop, scoop the cookie dough and set it in mounds onto the prepared baking sheet. Leave two inches of space between each cookie.
Bake for 10 minutes.
Remove the cookies from the oven and allow them to cool on the baking sheet for two minutes. Transfer the cookies to a wire cooling rack to continue cooling.
Once the cookies are fully cooled, whisk the confectioner’s sugar with the milk until silky smooth.
Transfer the glaze to a resealable sandwich bag and cut a small tip from one lower corner.
Hover the bag over the cookies and squeeze gently in a back-and-forth motion to glaze the tops of the cookies.
Allow the glaze to firm up before storing the cookies in a cookie jar.

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