• Cooking Time: 10 to 12
  • Servings: 40
  • Preparation Time:


  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground allspice
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 cup canned pumpkin
  • 1 cup chopped toasted pecans


  • Preheat oven to 375 degrees F.
  • 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 lectric mixer on medium speed for 30 seconds. Beat in the sugar.
  • Add the egg; beat well.
  • Stir pumpkin and flour mixture into egg mixture. Stir in the chopped pecans.
  • Drop the dough by rounded teaspoons about 2 inches apart onto an ungreased cookie sheet.
  • Bake cookies in preheated oven for 10-12 minutes or until bottoms are lightly browned.
  • Place in layers separated by waxed paper in an airtight container; cover.
  • Store at room temperature up to 3 days or freeze unfrosted cookies up to 3 months.
  • Thaw cookies, then frost.
  • Transfer the cookies to wire racks; cool.
  • Frost the cooled cookies with Brown Sugar Butter Frosting.
  • Makes about 40 cookies.


Categories: Cookies  Dessert  Mixer  Oven 

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