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.
In a large mixing bowl, cream together the butter and sugars.
Add pumpkin, egg, and vanilla, beating until combined.
In another large bowl, combine remaining ingredients (all the dry cookie ingredients).
Add dry ingredients to pumpkin mixture and beat until just combined.
Drop on parchment paper or silicone mat-lined cookie sheets by tablespoonfuls.
Bake at 350 degrees for 10-12 minutes, or until edges are lightly browned.
Remove cookies to a wire rack. Cool completely.
In a large mixing bowl, combine butter, vanilla extract, butter extract, and 1/4 cup milk or cream.
Gradually add 4 cups powdered sugar, mixing until smooth.
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.
Add food coloring, if desired.
Ice the cookies generously, sprinkle with pecans for garnish, and allow to set.
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.