Ingredients
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1/2 cup sugar
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1/2 cup firmly packed brown sugar
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1 cup butter, softened
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1 cup canned pumpkin
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon cinnamon
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1/4 teaspoon pumpkin pie spice
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1/4 teaspoon salt
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3/4 cup finely chopped pecans
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3 tablespoons butter
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2 teaspoons maple syrup
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1/4 cup half-and-half cream
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1 1/2-2 cups powdered sugar
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1 egg
Instructions
- Preheat oven to 350°F.
- In large bowl or mixer beat together 1/2 cup sugar, 1/2 cup brown sugar and 1 cup butter until light and fluffy.
- Add pumpkin, vanilla, and egg and blend well.
- Add flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt mix well.
- Stir in pecans.
- Drop by rounded spoonfuls (an 80 scoop works great!) a couple of inches apart onto ungreased cookie sheets.
- Bake at 350°F for 10-12 min or just until the edges only are light golden brown.
- Immediately remove from cookie sheets and cool on rack.
- Maple Penuche Frosting.
- In a medium sauce pan combine 1/2 cup dark brown sugar, 3 tbls butter and bring to a boil.
- Add maple syrup and cook over medium heat for 1 minute or until slightly thickened, stirring constantly!
- Let cool 10 minutes.
- Add cream; and beat until smooth.
- Beat in powdered sugar gradually until desired consistency for frosting.
- Frost cooled cookies and keep in single layer in an air tight container to keep moist and fresh--that is if they last that long!