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.

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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

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.

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