Pumpkin Praline Cookies

These cookies are sweet, delightfully spiced, soft, and perfect for Fall.  Plus, the pecans add a nice contrasting crunch!

Soft pumpkin cookies + sticky, sweet frosting + crunchy pecans = Fall perfection.

Speaking of Fall perfection, we’re finally starting to see some truly Fall-like weather here.  A tropical storm, and then Hurricane Joaquin, drenched the area for a solid two-week period.  Now we’re finally starting to see sunny days, blue skies, and super comfortable weather.  Here’s hoping it lasts!

Enjoy a couple of these cookies while snuggling under a blanket with a furry companion and sipping a hot beverage.  I did this, and it was pretty fantastic.

This recipe comes from the blog Cookies and Cups.

You’ll need:

For the cookies – 

• 2 cups all purpose flour
• 1 tsp baking soda
• 1 tsp kosher salt
• 2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/4 tsp ground cloves
• 2 sticks unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg
• 2 tsp vanilla extract
• 1 cup pumpkin puree

For the icing – 

• 6 tbs unsalted butter
• 1/4 cup plus 2 tbs heavy cream
• 1 1/2 cups brown sugar
• 1/2 tsp kosher salt
• 1/4 tsp cinnamon
• 1/8 tsp ground ginger
• 1/8 tsp ground nutmeg
• 1 1/2 cups powdered sugar
• 1 tsp vanilla extract
• 3/4 cup chopped pecans

Preheat the oven to 350 degree F.  Line two baking sheets with parchment paper and set aside.

In a medium-sized bowl, whisk together the flour, baking soda, salt, and spices.  Set aside for a moment.

In the bowl of a stand mixer, cream the butter and sugars for 2 minutes, or until light and fluffy.  Add the egg, vanilla extract, and pumpkin puree.  Beat for an additional minute.  I’ve found that, after adding the pumpkin, things can look a bit curdled.  Totally normal.  This appearance will go away after adding the dry ingredients.

Little by little, add the dry ingredients.  Mix until just combined, scraping down the sides of the bowl as needed.

Using a 2 tablespoon-sized cookie scoop, scoop the dough onto the prepared baking sheets, leaving 2 inches between dough.

Bake 9-11 minutes, or until the tops of the cookies are just set.

After you take the cookies out of the oven, start on the frosting.  In a medium sauce pan over medium heat, add the butter, cream, brown sugar, salt, and spices.  Whisk occasionally, and heat until it comes to a boil.  Allow it to boil for 1 minute, and then remove the pan from the heat.

Immediately whisk in the vanilla extract and powdered sugar, whisking until smooth.  Whisk in the pecans.

Allow the frosting to sit for 5-10 minutes, or until it begins to thicken but is still spreadable.  Spread on top of the warm cookies.  Dig in!