Mimi's Organic Eats » Fall Recipes » Frosted Pecan Pumpkin Spice Cookies

Frosted Pecan Pumpkin Spice Cookies

Soft, chewy, and pillowy pumpkin cookies with cinnamon, spices, and pecans are topped with a buttercream icing. These Frosted Pecan Pumpkin Spice Cookies are a fall must bake!

If you are looking for more pumpkin recipes be sure to check out some of my other favorites, like my Pumpkin Buttermilk Waffles, Caramel Pumpkin Spice Snack Cake, or my Boozy Pumpkin Spice Hot Chocolate.

frosted pecan pumpkin spice cookies

Why You'll Love This Recipe

Soft & Pillowy: You will love these Frosted Pecan Pumpkin Spice Cookies because they are soft, pillowy, and full of cozy fall vibes! I add pecans into a soft and caky pumpkin spice cookie, and I top them with a simple buttercream icing that makes them incredibly soft.

Fall Vibes: I use pumpkin along with pumpkin spice in this simple fall cookie recipe that has all the fall vibes! This recipe will just transport you to fall, even if you want to make them all year round.

Cozy Dessert: Fall is full of cozy drinks like my Kava Tea Steamer, Dark Hot Chocolate, and my Honey Almond Steamer. And nothing goes better with a warm and cozy drink than cookies! These Frosted Pecan Pumpkin Spice Cookies are a simple fall cookie recipe that everyone will love!

frosted pecan pumpkin spice cookies

Ingredients for Frosted Pecan Pumpkin Spice Cookies

Organic Valley Salted Butter

Homemade Organic Dark Brown Sugar

Wholesome Organic Cane Sugar

Organic Valley Large Eggs

Farmer's Market Organic Pumpkin Puree

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Frontier Co-Op Organic Pumpkin Spice

Frontier Co-Op Organic Korintje Cinnamon

Lafaza Organic Ground Vanilla Bean

Baking Soda

Frontier Co-Op Fine Sea Salt

Organic Pecans

Florida Crystals Organic Powdered Sugar

Organic Valley Grassmilk

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Tools Needed

Digital Food Scale

Stand Mixer

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

frosted pecan pumpkin spice cookies

How to Make Frosted Pecan Pumpkin Spice Cookies

Step 1

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.

Step 2

To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and dark brown sugar. Mix on low until there are no butter chunks. Add the egg and pumpkin puree and mix just slightly, enough to break the yolks.

In a separate bowl, add the flour, pumpkin spice, cinnamon, vanilla bean, baking soda, and sea salt and whisk together. Add to the butter mixture and mix on low until almost combined, you’ll see bits of flour. Add the pecans and mix on low until fully combined.

frosted pecan pumpkin spice cookies
frosted pecan pumpkin spice cookies
frosted pecan pumpkin spice cookies

Step 3

Using your hands, form the dough into 24 balls and place them on the prepared baking sheets. Flatten them so they are disks that are about 2 ¼-inch in diameter.

Bake for 11 minutes or until set and dry. Let cool completely on the cookie sheet. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

frosted pecan pumpkin spice cookies
frosted pecan pumpkin spice cookies
frosted pecan pumpkin spice cookies

Step 4

To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and milk. Mix on low until combined and then speed mixer up to high and mix for 1 to 2 minutes or until light and fluffy.

Step 5

Using a butter knife, frost each cookie.

frosted pecan pumpkin spice cookies
frosted pecan pumpkin spice cookies
frosted pecan pumpkin spice cookies

Tips for Frosted Pecan Pumpkin Spice Cookies

• Make sure you are using soft butter for this simple fall cookie recipe. If you need to soften butter in the microwave, only do 10 seconds per stick at a time. You may have to do multiple intervals of 10 seconds, but going longer can melt portions of the butter, which isn't good.

• My favorite canned pumpkin is Farmer's Market, find it here. If you are going to pick one ingredient to splurge on or buy for a recipe – always choose the star. For example, the star in this recipe is pumpkin as it's the most prevalent flavor. So, you want the best one to shine through.

• If your cookie dough seems sticky, just pop the bowl in the fridge for 5 to 15 minutes until it's easier to work with. It should be easily rollable with your hands.

• Allow the cookies to cool completely before frosting them. I know this is so hard! But, if you frost cookies when they are warm the frosting will melt, and you don't want that!

• The best way to store these cookies is in an airtight container so they retain their soft and chewy texture. My trick for this is to frost all the cookies, leave on the cookie sheet and pop the whole cookie sheet in the freezer for a few hours. This will allow the frosting to harden. Then, you can put them in tupperware or ziploc bags to store in the freezer if you want to keep them there.

frosted pecan pumpkin spice cookies

FAQ's

Do I need a stand mixer?

No, if you want to use a hand mixer for this recipe you can do that as well. I just always prefer my stand mixer because it's hands free.

Can I omit the pecans?

Yes, if you have a nut allergy you can definitely omit the pecans! Or if you just want a plain pumpkin spice cookie. You could also replace the pecans with walnuts, almonds, or chocolate chips, all of which would be so good!

What if I don't have pumpkin spice?

You can make your own Homemade Pumpkin Pie Spice Mix with my easy recipe! This is just a mix of cinnamon, ginger, nutmeg, and cloves. You probably have these spices in your pantry already!

Can I freeze the cookie dough?

Yes, if you want to freeze some of the cookie dough to bake off later you can definitely do that. I recommend forming the dough into the right size balls first, then stack with parchment paper in between each one, so they don't freeze together, and store in an airtight container. This way, they freeze in the exact size and portion you need, and you won't have one giant dough mound. When ready to bake, just thaw them to room temperature before baking.

frosted pecan pumpkin spice cookies

Craving More?

frosted pecan pumpkin spice cookies

Frosted Pecan Pumpkin Spice Cookies

Mimi Council
This is going to be your new favorite fall cookie! These soft and pillowy pumpkin spice cookies are filled with pecans and topped with frosting, it doesn't get any better than this!
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Course Dessert
Cuisine American
Makes 24 cookies
Calories 243 kcal

Ingredients
 
 

Dough

Frosting

Instructions
 

  • Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
  • To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and dark brown sugar. Mix on low until there are no butter chunks. Add the egg and pumpkin puree and mix just slightly, enough to break the yolks.
  • In a separate bowl, add the flour, pumpkin spice, cinnamon, vanilla bean, baking soda, and sea salt and whisk together. Add to the butter mixture and mix on low until almost combined, you’ll see bits of flour. Add the pecans and mix on low until fully combined.
  • Using your hands, form the dough into 24 balls and place them on the prepared baking sheets. Flatten them so they are disks that are about 2 ¼-inch in diameter.
  • Bake for 11 minutes or until set and dry. Let cool completely on the cookie sheet.
  • Store in an airtight container for up to 7 days.
  • To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and milk. Mix on low until combined and then speed mixer up to high and mix for 1 to 2 minutes or until light and fluffy.
  • Using a butter knife, frost each cookie.
  • Store in an airtight container for up to 7 days.

Video

Notes

Gluten Free – Replace the all purpose flour with 354 grams (2 ¼ cups plus 1 teaspoon) gluten free flour blend.
High Altitude — Bake at 375°F for 8 minutes or until set and dry.

Nutrition

Calories: 243kcalCarbohydrates: 33gProtein: 2gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 27mgSodium: 137mgPotassium: 61mgFiber: 1gSugar: 21gVitamin A: 983IUVitamin C: 0.3mgCalcium: 18mgIron: 1mg
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