Name: Pumpkin-Pecan Softies with Maple Icing
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 30 cookies
Ingredients: 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

Directions

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.

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Pumpkin-Pecan Softies with Maple Icing

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