Pumpkin Pecan Cookies with Brown Sugar Butter Frosting

Tara Vance

2 cups all purpose flour

1 cup butter, softened

1 1/2 teaspoons baking powder

1 cup sugar

1 teaspoon ground cinnamon

1 egg

1/4  teaspoon baking soda

1 cup canned pumpkin

1/4 teaspoon ground allspice (can use pumpkin pie spice)

1 cup chopped toasted almonds

Brown Sugar Butter Frosting:

6 tablespoons butter

1/3 cup packed brown sugar

2 cups sifted powdered sugar

2-3 tablespoons hot water

1 teaspoon vanilla

Preheat oven to 375f.  In a mixing bowl, combine flour, baking powder, cinnamon, baking soda, and allspice.  Set aside.  In a large mixing bowl, beat the butter with an electric mixer on medium speed for 30 seconds.  Beat in sugar.  Add egg, beat well.  Stir pumpkin and flour mixture into egg mixture.  Stir in chopped pecans.  Drop by rounded teaspoons about 2 inches apart onto an ungreased cookie sheet.  Bake cookies in preheated oven for 10 to 12 minutes or until bottoms are lightly browned.  Transfer cookies to wire racks; cool.  Frosting:  In a medium saucepan, heat 6 tablespoons butter and 1/3 cup packed brown sugar over medium heat until butter melts.  Remove mixture from heat.  Stir in 2 cups sifted powdered sugar and 1 teaspoon vanilla.  Add enough hot water, 2 to 3 tablespoons, to make smooth, spreadable frosting.  Frost cooled cookies immediately after preparing frosting.  If frosting becomes grainy, add more drops of hot water and stir until smooth.  To store:  Place in layers separated by waxed paper in an airtight container; cover.  Store at room temperature up to 3 days or freeze unfrosted cookies to 3 months.  Thaw cookies, then frost.