Butter Pecan Pumpkin Cookies recipe

Butter Pecan Pumpkin Cookies recipe

A soft, cakey, pillowy pumpkin cookie crammed with pumpkin and fall spices, and slathered with an amazing butter pecan topping -- a rich, buttery icing, and crunchy toasted pecans. These Butter Pecan Pumpkin Cookies are a fresh twist on a simple classic pumpkin cookie recipe.

Course Cookies
Keyword butter pecan pumpkin cookies, cakey pumpkin cookies, pumpkin cookies, pumpkin cookies recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 36 cookies
Author Sarah


For pumpkin cookies:

  • 1/2 cup butter softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 cup canned pumpkin puree
  • 1 large egg
  • 1 tsp. vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1/4 tsp. ginger
  • 1/4 tsp. clove

For butter pecan icing:

  • 4 tbsp. butter melted
  • 1 tsp. vanilla extract
  • 1 tsp. butter extract
  • 1/4 cup + 1 - 2 tbsp. heavy cream or milk
  • 4 - 4 1/2 cups powdered sugar
  • 1 - 2 drops yellow food coloring optional
  • 1/2 cup chopped toasted pecans garnish


For pumpkin cookies:

  1. In a large mixing bowl, cream together the butter and sugars.

  2. Add pumpkin, egg, and vanilla, beating until combined.

  3. In another large bowl, combine remaining ingredients (all the dry cookie ingredients).

  4. Add dry ingredients to pumpkin mixture and beat until just combined.

  5. Drop on parchment paper or silicone mat-lined cookie sheets by tablespoonfuls.

  6. Bake at 350 degrees for 10-12 minutes, or until edges are lightly browned.

  7. Remove cookies to a wire rack. Cool completely.

For butter pecan icing:

  1. In a large mixing bowl, combine butter, vanilla extract, butter extract, and 1/4 cup milk or cream.

  2. Gradually add 4 cups powdered sugar, mixing until smooth.

  3. Add additional milk or powdered sugar, as needed, to achieve a thick, but spreadable consistency. It should be thicker than a glaze, and it shouldn't run off the cookie, but should be easily spreadable. It's an icing that sets, so if it's getting too thick as it sits, or you notice it's becoming harder to spread, you can pop it in the microwave for 5-6 seconds - that's ALL it takes - a few seconds will thin it back out again.

  4. Add food coloring, if desired.

  5. Ice the cookies generously, sprinkle with pecans for garnish, and allow to set.

  6. Store cookies in airtight containers in a cool, dry place. Stack cookies with parchment paper or foil in-between layers. Cookies will keep for about a week.