Pumpkin Pecan Cookies

Hello! After a long hiatus and a lot of life changes I am back.  Again. Seven days after my last post I FINALLY went into the hospital and gave birth to my fabulous baby boy early the next morning.  Thereafter followed a long break-in period (about 10 months) and then I finally had enough sleep and sanity to start baking again. Of course it has taken me til now to actually get back to the blog. Baby Snugs is doing great now, a big honkin 14 month old boy who can run and eat and all kinds of cool stuff.  So on with the cookies! These ones are from my favorite cookie book (The BHG Ultimate Cookie Book).  I'm actually quite amazed I hadn't made them before given our love here of everything pumpkin.

Pumpkin Pecan Cookies

• 2 c. flour
• 1 1/2 tsp. baking powder
• 1 tsp. cinnamon
• 1/4 tsp. baking soda
• 1/4 tsp ground allspice
• 1 c. butter, softened
• 1 c. sugar
• 1 egg
• 1 c. canned pumpkin
• 1 c. toasted chopped pecans
• 1 recipe brown sugar frosting

1. Preaheat oven to 375.
2. Stir together first 5 ingredients.
3. In large bowl beat butter on high for 30 seconds. Add sugar and beat until combined. Add egg and beat until combined. Stir in pumpkin, pecans, and flour mixture.
4. Drop by rounded teaspoons onto ungreased cookie sheet.
5. Bake for 10 to 12 minutes or until bottoms are light brown. Transfer to a wire rack until cool.
6. Frost with brown sugar frosting.

Frosting: Melt 6 tbsp butter with 1/3 cup packed brown sugar over medium heat until butter is melted. Remove from heat and mix in 2 cups powdered sugar and 1 tsp vanilla. Stir in enough hot water to make frosting a spreadable consistency.

I took a little liberty with the frosting (it hardened a bit and I didn't feel like reheating it) and piped it on. The cookies were pretty yummy. The frosting was very sweet. The cookies themselves were a cakey kind of cookie. I left the pecans a little on the larger side and their toasty crispness contrasted nicely with the smooth frosting and the pillowy cookies.