Instructions

1. Mix the butter with brown and white sugar until creamy, about 3 minutes.
2. Add an egg and vanilla extract.
3. Add pumpkin puree and mix on low speed until all are well combined.
4. In a separate bowl, whisk all of the dry ingredients except for the pecans.
5. Add the dry ingredient mixture into your wet mixture, while mixing on low speed.
6. Finally, add in the pecans,  and refrigerate your dough for 2 hours.
7. After 2 hours, form your dough into balls about 1.5 inch in size. Place on the baking pan lined with parchment paper.
8. Bake at 350F for 10-12 minutes. Let the cookies cool for 2-3 minutes and transfer to a wire rack.
9. For the brown sugar glaze, combine butter, whipping cream and brown sugar into a saucepan.
10. Place on stovetop and bring to boil. Then, lower the heat and cook for a few more minutes mixing.
11. Once the glaze thickened remove from stovetop,  add 1 cup of powder sugar and mix until there are no lumps.  Let cool for a few minutes.
12. Dip each cookie into the warm glaze.