Brown Sugar and Pumpkin Spice Pecan Cookies

I’m not sure if it’s the time of the year or a true newfound hobby, but I can’t seem to stop baking. In the past, I would choose a recipe that I wanted to bake and then have to run to the store to buy the ingredients. Now I feel like a pro. At all times, our apartment is stocked with butter, eggs, brown sugar, flour, sugar, vegetable oil, baking soda, and so much more. So, when I saw these Brown Sugar Pecan Cookies on Pinterest by The Recipe Rebel, I couldn’t resist. I followed the recipe loosely and made some of my own tweaks to include a cozy, pumpkin spice flavor. 

Share any baking recipes you’d like to see me try – I’m very fond of this new hobby and would love some more ideas! 

What You’ll Need: Cookies

• 1 Cup of Butter (room temperature)
• 1/2 Cup of Granulated Sugar 
• 1/2 Cup of Brown Sugar
• 1 Egg
• 1 tsp Vanilla 
• 2 Cups of Flour
• 1/2 tsp Baking Soda
• Sprinkle of Salt
• 1/2 Cup of Chopped Pecans
• Chopped Pecans and Full Pecans (for the topping)
• Sprinkle Pumpkin Spice Seasoning (I get mine from Trader Joe’s (you can find it on Amazon here) and you can find it at pretty much any grocery store)

What You’ll Need: Icing

• 1 Cup of Brown Sugar
• 1/2 Cup of Milk or Cream (I used Oat Milk since that’s what we keep on hand)
• 1 tbsp Butter
• 2 Cups Powdered Sugar 

Instructions

1. Beat the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until combined. 
2. Add in the flour, baking soda, salt, and pumpkin spice seasoning until fully combined. Once the dough is fully mixed, you can stir in the chopped pecans. 
3. As you wait for the oven to preheat to 350 degrees F, refrigerate the dough (preferably for around 30 minutes but I only did it for 15 and it was totally fine!)
4. Grease a cookie sheet and place the dough into 1″ balls a few inches apart (they spread!)
5. Bake in the oven for 10-15 minutes (until set but not fully browned around the edges, these cookies should be soft and chewy, not crunchy.)
6. Let the cookies cool before frosting them. 
7. Frosting: Combine the brown sugar and milk in a pot on your stove (medium heat), bring to a boil and stir constantly. Remove the pot from the heat after 3-4 minutes and stir in the butter. Next, stir in your powdered sugar with a wisk, wooden spoon, or beater. If your frosting seems too thin, you can add more sugar ALTHOUGH, the icing does firm up once it’s set on a cookie after a few minutes. 
8. Spread each cookie with the icing (I dunked the top of each cookie in the frosting for a clean look) and top with a full pecan or the chopped pecans. I also added a bit of powdered sugar and pumpkin spice seasoning on top for display (and flavor!). 

Cheers, I hope you enjoy this festive recipe! I’ll for sure be baking these for Thanksgiving.