Recipe courtesy of Diamond of California

Pumpkin-Pecan Softies with Maple Icing

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  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 30 cookies
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1 cup unbleached all purpose flour

1 cup whole wheat flour

2 teaspoons baking powder

1 tablespoon pumpkin pie spice

1/2 teaspoon baking soda

1/2 teaspoon salt

4 ounces unsalted butter, room temperature

1 1/4 cup firmly packed golden brown sugar

2 eggs

1 cup canned pumpkin

2 cups Diamond of California® chopped toasted pecans, divided

1 cup powdered sugar

4 tablespoons pure maple syrup


  1. Preheat the oven to 350°F. Grease two heavy large baking sheets. Whisk the first 6 ingredients to blend in a medium bowl. Using an electric mixer beat the butter and sugar until smooth and light. Beat in the eggs, then the pumpkin. Mix in the dry ingredients and 1 cup pecans. Drop the dough onto prepared baking sheets by rounded tablespoonfuls, spacing evenly. Bake until the cookies are golden brown, about 12 minutes. Meanwhile: stir the powdered sugar and maple syrup to blend in a small bowl, adding additional maple syrup by teaspoonfuls if necessary until mixture is easily spreadable. Carefully spread the icing over a warm cookie and sprinkle with a few of the remaining pecans. Repeat until all the cookies are frosted; cool completely. Store the cookies in an airtight container and enjoy within 3 days.