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For the Love of Food

Frosted Butter Pecan Pumpkin Cookies #PumpkinWeek

September 27, 2021 Leave a Comment

27 shares
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It’s fall y’all and that means it’s time for PumpkinWeek! Let’s kick it off with a bang with these Frosted Butter Pecan Pumpkin Cookies. 

These soft cake cookies are made by combining butter pecan cake mix and pumpkin puree. I add pecans for crunch and top with a brown sugar glaze.

The result is a delicious fall inspired treat! 

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 13 bloggers will be sharing over 40 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

Print Recipe

Frosted Butter Pecan Pumpkin Cookies

Ingredients

  • 15 oz can of pumpkin
  • 1 box Butter Pecan cake mix
  • 1 egg
  • 1 cup pecans chopped

For the Frosting :

  • 1 cup light brown sugar
  • 1/2 cup milk
  • 1 tbsp unsalted butter
  • 1 1/2 cups powdered sugar

Instructions

  • Preheat oven to 350 degrees.
  • Mix all cookie ingredients in a large bowl, making sure to incorporate all the dry cake mix into the batter.
  • Scoop balls (I use a small ice cream scoop) onto a lined baking sheet.
  • Bake for 14 minutes then remove to a rack to cool.
  • Repeat with remaining dough.
  • Let cool completely before frosting.

To prepare frosting:

  • Add brown sugar and milk to a small saucepan over medium low heat.
  • Bring to a boil then cook for two minutes, stirring continuously.
  • Add butter and whisk until melted. Remove from heat and add powdered sugar 1 cup at a time.
  • Whisk until smooth then let cool.
  • I like to dip the top of my cookies in the frosting, swirl around, then lift up and let it set on a rack before serving.

Notes

Frosting recipe adapted from www.myincrediblerecipes.com
Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog

Mix all cookie ingredients in a large bowl.

Make sure to incorporate all the dry cake mix into the batter.

Scoop balls (I use a small ice cream scoop) onto a lined baking sheet.

Bake for 14 minutes at 350 degrees then remove to a rack to cool.
Repeat with remaining dough.

For the frosting: add brown sugar and milk to a small saucepan over medium low heat.

Bring to a boil then cook for two minutes, stirring continuously.

Add butter and whisk until melted.

Remove from heat and add powdered sugar a 1/2 cup at a time.

Whisk until smooth then let cool.

When the cookies are completely cooled you can top them with frosting.

I like to dip the top of my cookies in the glaze frosting, swirl around, then lift up.

Let the frosting glaze set with the cookies on a rack before serving.

More #PumpkinWeek Recipes Below:

Beverages

  • Pumpkin Chai Latte from Our Good Life

Breakfast and Breads

  • Pumpkin Bread Rolls with Maple Cinnamon Butter from Sweet Beginnings
  • Pumpkin Oat Streusel Muffins from A Little Fish in the Kitchen
  • Yellow Pumpkin Crumpets (Serabu Labu Kuning) from A Kitchen Hoor’s Adventures

Mains, Salads, and Sides

  • Pumpkin and Beet Salad from Palatable Pastime
  • Pumpkin Beef Stew from Cheese Curd In Paradise
  • Pumpkin Goat Cheese Ravioli with Pecan and Sage Brown Butter Sauce from The Spiffy Cookie

Desserts

  • Frosted Butter Pecan Pumpkin Cookies from For the Love of Food Blog
  • Pumpkin Boston Cream Pie from The Redhead Baker
  • Pumpkin Creme Brulee from Cindy’s Recipes and Writings
  • Pumpkin Toffee Crunch Cake from Eat Move Make

Did you miss a recipe? Head to the Pinterest board to find all the #PumpkinWeek recipes shared this week.

 

27 shares

Filed Under: Desserts, Holiday, Thanksgiving Tagged With: cookies, dessert, pumpkin, pumpkinweek

Previous Post: « Hocus Pocus Halloween Gift Guide
Next Post: Copycat Pumpkin Spice Latte #PumpkinWeek »

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