Pumpkin Praline Cookies

  • Author: Cookies & Cups
  • Yield Yield: 30 cookies 1x



  • 1 cup butter, room temperature
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1 cup pumpkin puree
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3 teaspoons pumpkin pie spice
  • 2 cups AP flour


  • 6 tablespoons butter
  • 1/4 cup plus 2 tablespoons heavy cream
  • 1 1/2 cups light brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pumpkin pie spice
  • 1 1/2 cups powdered sugar
  • 3/4 cups chopped pecans
  • 1 teaspoon vanilla



  1. Preheat the oven to 350°F/175°C. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars for 2 minutes.
  3. Add in the egg, vanilla and pumpkin and mix for 1 minutes, scraping the sides of the bowl as necessary. Add in the baking soda, salt and pumpkin pie spice and mix to combine.
  4. Turn the mixer to low and add in the flour until just combined.
  5. Using a medium (2 tablespoon) sized cookie scoop drop the dough onto the prepared baking sheet 2 inches apart.
  6. Bake 9-11 minutes until the tops of the cookies are just set.


  1. In a medium saucepan combine the butter, cream, brown sugar, salt and pumpkin pie spice over medium heat. Heat mixture until it comes to a boil, stirring frequently. Once it comes to a boil, allow it to boil for one minute and then remove from heat.
  2. Immediately whisk in the vanilla and powdered sugar, stirring until smooth. Finally, stir in the nuts.
  3. Allow the mixture to sit for 5 minutes and then spread on top of the warm cookies.

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