These cake-like pumpkin cookies boast all those favorite Fall flavors. The cookies are topped with easy-to-make frosting sprinkled with toasted pecans and flaky sea salt. A seasonal must.
Glazed Pumpkin Cookies
Makes: 60 cookie
2 c. unsalted butter, softened
2 c. sugar
2 tsp. baking powder
2 tsp. baking soda
1 tsp. kosher salt
1 tsp. cinnamon
1 tsp. ground nutmeg
2 large eggs
2 tsp. pure vanilla extract
1 (15 ounce) can pumpkin
4 c. all-purpose flour
Frosting
1/2 c. unsalted butter
1/2 c. packed brown sugar
1/4 c. milk
1 tsp. pure vanilla extract
2-3/4 c. powdered sugar
cinnamon
chopped and lightly toasted pecans, optional
flaky sea salt, optional
Cookies
Preheat oven to 350° F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and vanilla, and beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
Drop dough by heaping teaspoons 2″ apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until tops are set. Do not over bake. Transfer cookies to a wire rack and let cool.
Frosting
In a small saucepan, heat butter and brown sugar until melted and smooth. Transfer melted butter to a medium bowl and stir in milk and vanilla. Beat in powdered sugar until smooth.
With a small spoon, place a dollop of frosting on a cookie, leaving a small indentation in the center of the frosting. Sprinkle lightly with cinnamon and then add some of the pecans and sea salt, pressing the pecans in ever so slightly to adhere. Frost two to three cookies at a time, so the toppings adhere to the frosting, until all cookies are finished. If desired, omit pecans and sea salt toppings.
Adapted from: farmgirlsdabbles
