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

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.

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 will be a hit this fall anytime you share them.

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

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

Tips for Frosted Pumpkin Spice Cookies

• Make sure you are using soft butter for the cookies. 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 overnight. 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


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.

Cam 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!

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 storing in an airtight container so they freeze in the exact size and portion you need. When ready to bake, just thaw them to room temperature before baking.

Why organic?

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

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





  • 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.


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.


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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