Pumpkin- Pecan Softies with Maple Icing Share on Pinterest

Pumpkin- Pecan Softies with Maple Icing

  • 20 minutes
  • 13 ingredients
  • Pecan
  • Easy
  • cookies


  • 1 cup unbleached all purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 ounces unsalted butter, room temperature
  • 1 1/4 cup firmly packed golden brown sugar
  • 2 eggs
  • 1 cup canned pumpkin
  • 2 cups chopped toasted pecans, divided
  • 1 cup powdered sugar
  • 4 tablespoons pure maple syrup

The Steps

1. Preheat the oven to 350º F. Grease two heavy large baking sheets. Whisk the first 6 ingredients to blend in a medium bowl.

2. Using an electric mixer beat the butter and sugar until smooth and light. Beat in the eggs, then the pumpkin. Mix in the dry ingredients and 1 cup pecans.  Drop the dough onto prepared baking sheets by rounded tablespoonfuls, spacing evenly. Bake until the cookies are golden brown, about 12 minutes.

3. Meanwhile: stir the powdered sugar and maple syrup to blend in a small bowl, adding additional maple syrup by teaspoonfuls if necessary until mixture is easily spreadable. Carefully spread the icing over a warm cookie and sprinkle with a few of the remaining pecans. Repeat until all the cookies are frosted; cool completely. Store the cookies in an airtight container and enjoy within 3 days.

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