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.