Preparation

• Preheat oven to 325°F.
• Take unsalted butter out of the refrigerator so that it can begin to come to room temperature. It will need to sit out of the refrigerator for 20-30 minutes.
• While you wait for your butter to come to room temperature, gather up all of your ingredients and equipment.
• In a mixing bowl, combine flour, baking powder, cloves, cinnamon and salt. Whisk well to combine.
• Chop pecans and divide them in half (half will be folded into cookie dough and half will be sprinkled on top of the cookies once they've been iced).
• Cream butter and sugars together with an electric or stand mixer on medium speed for 3-5 minutes.
• Blot your pumpkin puree. Place high quality paper towels in a small bowl and place pumpkin puree into the paper towels and fold the edges over the puree to soak up excess moisture.
• Add egg, maple syrup and blotted pumpkin puree to creamed butter and sugar. Mix on medium/high speed for 2 minutes.
• Add a third of dry ingredients to wet ingredients and mix on low speed. Repeat until all wet and dry ingredients have been combined.
• Add half of your chopped pecans and fold them into the cookie dough.
• Use a cookie scoop or round measuring spoon to create 2 tablespoon balls of cookie dough. Space cookies about 2 inches apart on a large cookie sheet.
• Bake for 13-15 minutes at 325°F.
• Place baked cookies on a cooling rack with a cookie sheet under it.
• While cookies cool, make your maple icing. Combine powdered sugar, maple syrup, cinnamon and cloves. Whisk ingredients together.
• Once cookies have cooled, drizzle them with maple icing and sprinkle them with remaining chopped pecans.
• Enjoy!