Sweet & savory country cooking from my table to yours!


Pumpkin Pecan Cookies with Brown Butter Cinnamon Icing


I’m so glad Fall is finally here.  Now…if the weather would just turn Fall like and stay that way.  I’m getting a little tired of Mother Nature teasing us with this up and down weather here in Kentucky.  I know I’ve sounded like a broken record the past couple of months, but I’m sick of humidity!!  Okay, shut up Cindy!  

Let’s talk about food.  Fall food to be exact.  Satisfy your Fall sweet tooth food.  Yep!  I’ve been playing in the kitchen again, whipping up another pumpkin treat to satisfy my Fall sweet tooth.  I know you’ve heard me talk about my top two cookie recipes, one of them being my Sour Cream Brown Butter Cookies.  Well I got to thinking about how these big and soft cake like cookies would taste like if they were pumpkin flavored, and the little wheels started turning.    

Thoughts of pumpkin, pecans and you know…warm spices.  

Thoughts of warmly spiced brown butter icing.  Drooling thoughts!!!

The result…let’s just say you won’t be  disappointed, I promise. 

Make a batch of these warmly spiced soft Pumpkin Cookies and snuggle up with a blanket, your favorite hot drink and a good movie!

Have I mentioned yet, that I love FALL!!!


Pumpkin Pecan Cookies with Brown Butter Cinnamon Icing

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35
  • Yield: 24 1x


These big soft cookies are more like little pumpkin cakes that have a melt in your mouth Brown Butter Cinnamon Icing.



For the Cookies

  • 2 1/3 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon nutmeg
  • 1 stick unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 1/2 cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 can pumpkin puree, 16 ounce (not pumpkin pie filling)
  • 1 cup pecans, coarsely chopped

For the Icing

  • 1 stick unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 5 tablespoons half & half
  • 2 cups powdered sugar


  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk or sift together the dry ingredients and set aside.
  3. In a large mixing bowl, cream the butter with an electric mixer until light and creamy. Add the eggs, sugar, vanilla and pumpkin. Mix on medium speed about one minute to combine. Add the pecans and dry ingredients and mix just long enough to incorporate.
  4. Using a large cookie scoop, place scoops of cookie dough on ungreased cookie sheets, leaving plenty of room between cookies for spreading.
  5. Bake for approximately 15 minutes until cookies are set and a toothpick comes out clean. Transfer to a wire rack to cool.

For the Icing

  1. Cream the butter in a large mixing bowl. Add the vanilla, cinnamon, salt and one cup of the sugar. Mix to combine. Add the remaining half and half, followed by the last cup of sugar. Mix until smooth.
  2. Spread icing over cookies in a thin layer, (not thick like frosting). Allow icing to set before storing cookies. Store in an airtight container.
  3. Cookies will stay fresh for up to five days.

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