Pumpkin-Pecan Softies with Maple Icing Recipe

Name: Pumpkin-Pecan Softies with Maple Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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 350F.
2
Grease two heavy large baking sheets.
3
Whisk the first 6 ingredients to blend in a medium bowl.
4
Using an electric mixer beat the butter and sugar until smooth and light.
5
Beat in the eggs, then the pumpkin.
6
Mix in the dry ingredients and 1 cup pecans.
7
Drop the dough onto prepared baking sheets by rounded tablespoonfuls, spacing evenly.
8
Bake until the cookies are golden brown, about 12 minutes.
9
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.
10
Carefully spread the icing over a warm cookie and sprinkle with a few of the remaining pecans.
11
Repeat until all the cookies are frosted; cool completely.
12
Store the cookies in an airtight container and enjoy within 3 days.

1281

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup unbleached all purpose flour, 1 cup whole wheat flour, 2 teaspoons baking powder, 1 tablespoon pumpkin pie spice, and more.

Yes, Pumpkin-Pecan Softies with Maple Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin-Pecan Softies with Maple Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions