Pumpkin Pecan Cookies with Maple Whipped Cream Topping


So one of my all time favorite desserts in the world is pumpkin pie. But making pies are rather difficult on a day-to-day basis. For example, if I have the urge to bake something, I rarely say “oh well why don’t I just bake a pie or a cake.” No. I make something like a cookie, brownie, muffin, etc. Something low labor and relatively easy. But how do you incorporate pumpkin into a cookie…? Here’s how. Pumpkin Walnut Cookies via Magnolia’s Bakery, with my own twist. For one, I changed the walnut component to pecan, and instead of using a brown butter frosting like suggested, I used a whipped cream to lighten everything up. These turned out to be very light, kind of like a mini muffin.


For Cookies:

  • 2 1/2 cups all purpose flour
  • 1 tbs baking powder
  • 1 tsp salt
  • 1 tsp allspice
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 4 tbs (1/2 of a stick) unsalted butter, softened
  • 1 1/2 cups firmly packed light brown sugar
  • 2 large eggs, at room temp
  • 1 cup canned pumpkin puree
  • 2 tsp vanilla extract
  • 1 cup chopped pecans

For Topping:

  • 1/4 cup packed light brown sugar
  • 2 tbs maple syrup
  • 1 tsp vanilla
  • 1 1/2 cup heavy whipping cream
  • pecan halves

how to:

Preheat oven to 375 F. To make cookies: Combine flour,  baking powder, salt, all- spice, cinnamon, and ginger. Set aside.  In a large bowl, cream the butter and sugar. Add the eggs, pumpkin, and vanilla and beat well. Add the dry ingredients. Beat again. Make sure no dry ingredients are stuck on the sides! Stir in the pecans. Drop onto an ungreased cookie sheet, about a tablespoon each. Allow room for expansion during baking. While the batter seems softer than most, Magnolia says that it will firm up during baking (and I agree based off of personal experience hahaha.) Bake for 12 minutes. Cool the cookies on the sheets for 10-12 minutes, then transfer to a wire rack and let em cool completely.

For whipped cream: literally all you have to do is combine the brown sugar, syrup, vanilla, and whipping cream in a bowl. Beat on the high setting of a mixer until the whipping cream has firmed up so that when you stick your finger in for a taste test, the gaping hole of whipped cream you just stole sticks. Drop a small amount of whipped cream onto each cookie AFTER THEY HAVE COOLED COMPLETELY. Then garnish each cookie with a pecan half 😀



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