Frosted Pecan Pumpkin Spice Cookies

So, if you know me then you know I'm not a huge pumpkin spice fan. So, haters go ahead and start hating. Everyone has their thing. But pumpkin has just never been my favorite, and this is not my time of year. I live for Christmas when there is gingerbread everything! But, as a baker I knew I needed to make pumpkin better than what I had growing up. And we have definitely done that at Dessert'D. While it's still not something I would choose if the other choice was chocolate anything... haha, but it's also not something I won't eat anymore.

So, in the first years of Dessert'D and experimenting with pumpkin I wanted to make something amazing. Something that even I would want to eat, and this cookie is it! This is a soft and chewy pumpkin spice cookie with pecans and topped with a simple buttercream frosting. While it has come and gone from our menu at the bake shop, due to it's frosting on top (logistical issues), it's still one of the best pumpkin desserts I've ever eaten. So, I thought it would be best to share the recipe here. Find the recipe below for these Frosted Pecan Pumpkin Spice Cookies.

Frosted Pecan Pumpkin Spice Cookies

Makes 24


1 stick (113 grams) organic salted butter, softened

113 grams (1/2 cup) organic cane sugar

113 grams (1/2 cup) packed organic dark brown sugar

1 organic large egg

113 grams (scant 1/2 cup) organic pumpkin puree

340 grams (2 1/2 cups plus 3 tablespoons) organic all purpose flour

1 tablespoon organic pumpkin spice (like Frontier Co-Op)

1/2 teaspoon organic cinnamon

1/2 teaspoon organic ground vanilla bean

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

127 grams (1 cup) organic pecan halves


1 stick organic salted butter, softened

284 grams (2 cups) organic powdered sugar, sifted

1 1/2 tablespoons organic milk


Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.

To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and dark brown sugar. Mix on low until there are no butter chunks. Add the egg and pumpkin puree and mix just slightly, enough to break the yolks.

In a separate bowl, add the flour, pumpkin spice, cinnamon, vanilla bean, baking soda, and sea salt and whisk together. Add to the butter mixture and mix on low until almost combined, you’ll see bits of flour. Add the pecans and mix on low until fully combined.

Using your hands, form the dough into 24 balls and place them on the prepared baking sheets. Flatten them so they are disks that are about 2 1/4-inch in diameter.

Bake for 11 minutes or until set and dry. Let cool completely on the cookie sheet.

Store in an airtight container for up to 7 days.

Gluten Free – Replace the all purpose flour with 354 grams (2 1/4 cups plus 1 teaspoon) organic gluten free flour blend.

High Altitude – Bake at 375°F for 8 minutes or until set and dry.

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