Pumpkin-Pecan Cookies

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 tsp. ground cinnamon
1/4 tsp. baking soda
1/4 tsp. ground allspice
1 cup Country Cream butter, softened
1 cup sugar
1 Eggland’s Best egg
1 cup canned pumpkin
1 cup chopped pecans (toasted) or raisins
1 recipe Brown Sugar–Butter Frosting (below)

Preheat oven to 375° F. In a medium bowl combine flour, baking powder, cinnamon, baking soda, and allspice, then set flour mixture aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar to the mixture, beating together until combined, scraping sides of bowl occasionally. Then, beat egg into the batter, until combined. Using a wooden spoon, mix pumpkin and flour mixture into the egg mixture. Add pecans or raisins, and blend together.

Drop dough 2 inches apart by rounded teaspoons, onto an ungreased cookie sheet. Bake in a 375°F degree oven for 10-12 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack and let cool. Frost with Brown Sugar-Butter Frosting, recipe follows.

Makes: about 40 cookies

Brown Sugar-Butter Frosting
6 tablespoons Country Cream butter
1/3 cup packed brown sugar
2 cups of sifted powdered sugar
1 tsp. vanilla
2-3 tsp. hot water

In a medium heavy saucepan, over a medium flame, stir butter and brown sugar until the butter melts. Remove pan from heat.

Stir in sifted powdered sugar and 1 tsp. vanilla. Stir in enough hot water to make a smooth, spreadable frosting. Frost cookies immediately, while the icing is easy to spread. (If frosting becomes grainy, add a few more drops of hot water and stir until smooth.)

To Store: Place cookies in layers, separated by waxed paper, in an airtight container. Cover and store at room temperature up to 3 days, or freeze unfrosted cookies up to 3 months. Do not frost cookies if you are going to freeze them. Thaw, then frost, for best results.

Recipes contributed by Rob Nelson
Modified from a recipe from Sweet Spoonfuls
Mooo News December 2012