Today, I have some very seasonally appropriate pumpkin cookies! I love the texture that these ended up with! I had a lot of fun figuring this recipe out and decorating the cookies.


  • 1 cup white sugar
  • 1/3 cup brown sugar
  • 1 stick of butter
  • 1 1/2 tsp vanilla extract (I used bourbon vanilla)
  • 2 1/3 cup flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp cinnamon
  • 3/4 tsp nutmeg
  • 1/2 tsp salt
  • 3/4 cup pumpkin puree (not filling)
  • 1 egg

For the frosting:

  • 2 1/2 cups powdered sugar
  • 1 tsp vanilla
  • 3 tbsp milk
  • 2 tbsp melted butter
  • pecans for decoration

Start by preheating your oven to 365 F and greasing some cookie sheets. To a bowl, add your white and brown sugar. Use an electric mixer to beat in your butter and vanilla. Mix in the pumpkin and egg until thoroughly combined.

In another bowl, combine the flour, baking powder, baking soda, cinnamon,  nutmeg, and salt. Gradually add to the wet mixture, stirring as you go. Then, just place rounded tablespoons of dough onto your tray and bake for 13 minutes. If desired, press whole pecans into some of your cookies before baking.

While your cookies bake, combine the powdered sugar, vanilla, milk, and melted butter, whipping until light and fluffy and your desired consistency for frosting. When the cookies are done, let cool for about 10 or 15 minutes. Then, spread with the frosting. Chop up some pecans and sprinkle on top!