Pumpkin-Pecan Cookies with Rummed Up Icing

Jenna, my neighbor, recently asked for a plate of pumpkin cookies when we were yakking about the next baking projects we were planning. Since this is her Homecoming Week at school, I figured I'd treat her and her family to a plate of these to top off an easy dinner. There's always a lot of running around when kids are in their teens. Both Jenna and her brother are members of the high school band, so this week is very busy for them as Spirit Rally, the Homecoming Parade, and the football game loom large.

There's enough sugar in these little babies to rev her engine for a while. Hope she likes them! They sure taste like Fall!

Pumpkin Pecan Cookies with Rummed Up Icing

Oven: 350° F - bake for 14-15 minutes

Makes: approx. 3 ½ dozen small cookies

Whisk together  and set aside:

2 ½ c. all purpose flour

1 tsp. baking soda

1 tsp. baking powder

½ tsp. salt

2 tsp. cinnamon

½ tsp. nutmeg

½ tsp. cloves

Whip til creamy:

½ c. softened butter

1 ½ c. sugar

Add and continue to whip:

1 c. pumpkin pulp

1 large egg

2 tsp. vanilla extract

2 tbsp. spiced rum (good old Captain Morgan!)

Mix the dry ingredients in by hand to make a gloppy cookie dough. At this point, you can add raisins or chocolate chips or nuts, if you like.

Grease cookie sheets.

Place slightly rounded teaspoonsful of dough on the cookie sheets and bake in the center of the preheated oven. Don’t over bake these cookies. They  should be cake-y and moist …

Remove from the cookie sheets the minute you take them from the oven and let them cool on some foil. Cool and ice, placing a perfect pecan half in the center of the dollop of icing.

Rummed Up Icing with Pecans

Mix until smooth and creamy:

2 ¼ c. confectioner’s sugar

2 tbsp. melted butter

2 tsp. spiced rum

1 tsp. vanilla extract

As much cool milk as it takes to make a smooth, but spreadable icing

Pecan halves for the icing toppers