1cupcanned pumpkin puree (not pumpkin pie filling)
2tsppure vanilla extract
2largeeggs
Frosting:
1/2cupsalted butter
1/2cupcream cheesesoftened
1tsppure vanilla extract
2cupspowdered sugar
Instructions
Preheat oven to 350°F. Arrange pecans on a sheet pan in a single layer. Toast for 6-8 minutes just until fragrant. Set aside to cool. Line 3 large baking pans with parchment paper. Set aside.
To make the cookies: Use a whisk to sift together flour, cinnamon, pumpkin pie spice, baking powder, baking soda and salt. Set aside.
Use an electric mixer to cream together butter, vegetable shortening, brown sugar and granulated sugar on medium high speed for 2-3 minutes or just until fluffy. Add eggs one at a time, beating well after each addition. Scrape sides of bowl periodically.
Add pumpkin puree and vanilla beating until fully incorporated. Lower speed of mixer gradually adding sifted dry ingredients. Beat just until fully moistened and combined. Mix in 1 cup pecans by hand. Cover and chill for 1 hour.
Use a 1 1/2 Tbsp ice cream scoop to divide cookie dough dropping onto prepared pans leaving 2 inches between.
Bake for 12-15 minutes or just until set. Cool on the pan for 5 minutes then remove to a cooling rack to cool completely.
To make frosting: Use an electric mixer to beat together butter, cream cheese and vanilla until fluffy. Lower speed of mixer and gradually add powdered sugar.
Frost cookies, sprinkling with reserved pecans. May dust tops with additional ground cinnamon or pumpkin pie spice, if desired.