Pumpkin Pecan Cookies

This past Saturday I went to a cookie exchange. We each brought 6 dozen cookies (either 6 of one type or 3 each of 2 types). We pulled 4 out and cut them up for sampling and then chatted and had a great time. We voted on our favorite and then divided up all the cookies. Therefore, we baked one or two types of cookies but brought home 12 different types of cookies and the recipes to make said cookies. One of the two types I brought were pumpkin pecan cookies with brown sugar butter frosting. I got the recipe from the cookie recipe collection Trent's Aunt Dee gave me. I have discovered many a yummy recipe there. They are a little bit different than the usual Christmas cookie, but they are really yummy. No, I didn't win, but these were well received. If you are looking for something a little different that definitely falls in the fall/winter flavors department, give these a try.

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground allspice
1 cup butter, softened
1 cup sugar
1 egg
1 cup canned pumpkin
1 cup chopped toasted pecans

1. Preheat oven to 375. In a mixing bowl combine flour, baking powder, cinnamon, baking soda and allspice. Set aside.

2. In a large mixing bowl beat the butter with an electric mixer on medium speed for 30 seconds. Beat in the sugar. Add the egg; beat well. Stir pumpkin and flour mixture into egg mixture. Stir in the chopped pecans.

3. Drop the dough by rounded teaspoons about 2 inches apart onto an ungreased cookie sheet. Bake for 10 to 12 minutes or until bottoms are lightly browned. Transfer to wire rack. When completely cool, frost with Brown Sugar Butter Frosting.

Brown Sugar Butter Frosting

In a medium saucepan heat 6 Tablespoons butter and 1/3 cup packed brown sugar over medium heat until butter melts. Remove mixture from heat. Stir in 2 cups sifted powdered sugar and 1 teaspoon vanilla. Add enough hot water (2 to 3 teaspoons) to make a smooth spreadable frosting. Frost cooled cookies immediately after preparing frosting (I put a decorative blob in the middle more than I frost the entire thing). If frosting becomes too grainy, add more drops of hot water and stir until smooth. (I have to do that last part at least twice before I am finished).