Recipes and Cooking Pumpkin-Praline Cookies Soft pumpkin cookies are dotted with toasted pecans and topped with a sweet brown butter icing. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 20, 2021 Print Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 35 mins Bake Time: 8 mins Total Time: 45 mins Servings: 70 Yield: 70 cookies Jump to Nutrition Facts Ingredients 2 ¼ cup all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon pumpkin pie spice or ground cinnamon ½ teaspoon salt 1 cup butter, softened 1 cup sugar 1 egg 1 cup canned pumpkin 1 8 ounce pkg. almond toffee bits 1 cup chopped pecans, toasted 1 recipe Brown Butter Icing Directions Preheat oven to 375°F. Line cookie sheets with parchment paper. In a medium bowl stir together first five ingredients (through salt). In a large bowl beat butter with a mixer on medium 30 seconds. Add sugar and beat until combined, scraping bowl as needed. Beat in egg and pumpkin. Beat in flour mixture. Stir in toffee bits and pecans. Drop dough by small (2-tsp.) scoops 2 inches apart onto prepared cookie sheet. Bake 8 to 10 minutes or until bottoms are light brown. Cool on cookie sheet 2 minutes. Remove; cool on a wire rack. Spread cookies with Brown Butter Icing. Brown Butter Icing In a medium saucepan melt 1/4 cup butter over low heat. Continue heating until butter turns a delicate light brown, stirring occasionally (be careful not to burn). Remove from heat. Stir in 4 cups powdered sugar, 1/4 cup milk, and 2 tsp. vanilla. Use immediately (icing will harden quickly). To Store Layer cookies between sheets of waxed paper in an airtight container. Store frosted cookies at room temperature up to 3 days. Store unfrosted cookies in freezer up to 3 months. To serve, thaw cookies if frozen and frost as directed. Tip To make 45 medium cookies, use a 1 1/2-Tbsp. scoop. To make 22 large cookies, use a 3-Tbsp. scoop. Bake cookies as directed. Print Nutrition Facts (per serving) 113 Calories 5g Fat 15g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 70 Calories 113 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 12mg 4% Sodium 86mg 4% Total Carbohydrate 15g 5% Total Sugars 12g Protein 1g Vitamin C 0.2mg 1% Calcium 9mg 1% Iron 0.3mg 2% Potassium 22mg 0% Folate, total 8.6mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.