1. Preheat your oven to 350°F (175°C).
2. In one bowl, whisk together your flour, baking powder, baking soda, and spices. Set that aside.
3. In a larger bowl, cream the butter with both sugars until it looks light and fluffy.
4. Add the pumpkin, egg, and vanilla.
5. Mix it until smooth and creamy.
6. Fold in the dry ingredients until just combined.
7. Scoop the batter onto a cookie sheet in generous spoonfuls.
8. You can make up to 40 little ones, but I say go bigger and aim for 20–24. They look and taste like proper individual desserts that way.
9. Flatten them slightly (they won’t spread much), and pop them into the oven for about 15–25 minutes. Keep an eye on them, the goal is soft and moist, not browned or crispy.
10. In the last 5 minutes of baking, slide the pecans into the oven on a tray to get them nice and toasty.
11. Let everything cool before glazing.
12. Once the cakes are cool, press a little well into the center of each one; your thumb works great for this. Pile in some toasted pecans and drizzle that spiced glaze over the top like you mean it.

To make the Glaze

1. Stir together melted butter, vanilla, milk, and allspice.
2. Add icing sugar a bit at a time until you get a thick but pourable consistency.
3. If it’s too stiff, just add a few drops more milk until you have the perfect mix.

Final Thoughts

• These are the kind of desserts that feel like they took a lot more effort than they did. They’re soft, lightly spiced, not too sweet, and somehow fancy and comforting at the same time. Perfect for guests. Even better for no guests.
• I make these when I want something special but not fussy. And let’s be honest, they’re even better the next day straight from the fridge.
• Don’t skip the glaze and pecans, it’s yummy.