Ingredients

The following ingredients have 4 Servings
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 cup butter (softened)
  • 1/2 cup solid-pack pumpkin
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 3/4 cup cinnamon chips
  • 1/4 cup chopped pecans
  • 1/2 cup butter ((room temperature))
  • 1/2 teaspoon vanilla extract
  • 1/2 tablespoon cinnamon
  • 1 cup powdered sugar
  • 1-2 tablespoons heavy cream

Instruction

  • Preheat the oven to 350 degrees.
  • In a medium-size bowl, combine the sugars and butter. Add in the pumpkin and mix well. Add the salt, cinnamon, pumpkin pie spice and baking soda and mix until combined. Add the flour and mix just until combined. The batter will be thick. Lastly, fold in the cinnamon chips.
  • Spray a 9" round baking pan with cooking spray. Spread the pumpkin batter evenly on the bottom of the pan. Sprinkle the chopped pecans on top of the batter and press down lightly with your hand so they stick in the batter.
  • Bake the cookie for 20-23 minutes, until it is cooked through.
  • While the cookie pie is cooling, prepare the buttercream. In a small bowl, use a spoon to mix the butter well for 2-3 minutes. It should get creamy and whitish in appearance. Add in the vanilla, cinnamon and powdered sugar and mix. Pour in 1-2 tablespoons of heavy cream, until the buttercream is the texture you would like it.
  • Use a decorating bag with a large tip (Wilton 1M or 2D) to decorate the edges of the cake.
  • Store at room temperature in an airtight container.