These Pumpkin Pecan Cookies are soft, chewy, and full of cozy fall flavors. With pumpkin puree and crunchy pecans, they are a delightful treat for any occasion!
I love the way the warm spices fill my kitchen while they bake. They’re perfect with a cup of tea, and I might just eat two (or three) before anyone notices! 😄
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use pure pumpkin puree, not pie filling. If you can’t find it, homemade pumpkin puree is simple! Just roast and blend fresh pumpkin. Be aware it may have a slightly different texture!
Granulated Sugar: For a deeper flavor, you can substitute brown sugar for half of the granulated sugar. This adds moisture and a hint of caramel taste to your cookies.
Butter: Unsalted butter gives control over the saltiness. If you need a dairy-free option, you can substitute with coconut oil or a vegan butter alternative.
Pecans: If you’re allergic to nuts or don’t have pecans, chopped walnuts work well too! You could even use chocolate chips for a sweet twist.
How Do I Keep My Cookies Soft and Chewy?
To keep these cookies soft and chewy, be careful not to overmix the dough. Stir until just combined. Also, don’t forget to check the baking time. Overbaking can dry them out, so watch your cookies closely!
- Mix ingredients softly to avoid tough cookies.
- Use a cookie scoop for uniform sizes; this helps them bake evenly.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to maintain their softness.
How to Make Pumpkin Pecan Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
For the Topping:
- 1 cup chopped pecans
- Pecan halves for garnishing
Time Needed:
This delightful recipe takes about 15 minutes of prep time and 12-15 minutes of baking, totaling around 30 minutes to have these cozy cookies ready to enjoy! Don’t forget to let them cool after baking, which adds a few more minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Get your baking sheets ready by lining them with parchment paper or silicone baking mats to prevent sticking. This way, your cookies will come out perfectly!
2. Cream the Butter and Sugar:
In a large mixing bowl, take the softened butter and granulated sugar. Use an electric mixer or a whisk to cream them together until the mixture is light and fluffy. This step helps give your cookies a nice texture!
3. Add the Wet Ingredients:
Next, mix in the pumpkin puree, egg, and vanilla extract with the butter and sugar until everything is well combined. Make sure it’s nice and smooth!
4. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, cloves, and ginger. This will be your dry mix that adds flavor to the cookies!
5. Mix Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture, mixing gently until just combined. Don’t overmix—this keeps your cookies soft and chewy!
6. Fold in the Pecans:
Finally, gently fold in the chopped pecans until evenly distributed in the dough. This adds a lovely crunch to each bite!
7. Scoop the Dough:
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto your prepared baking sheets. Make sure to leave about 2 inches of space between each cookie to allow them to spread while baking.
8. Garnish the Cookies:
Press a pecan half gently on top of each cookie dough mound for a nice touch and extra flavor.
9. Bake the Cookies:
Put the cookies in your preheated oven and bake for 12-15 minutes, or until they are set. A toothpick inserted into the center should come out clean. Keep an eye on them to ensure they don’t overbake!
10. Cool the Cookies:
Once baked, allow your cookies to cool on the baking sheet for about 5 minutes. This helps them firm up a bit before transferring them to a wire rack to cool completely.
11. Serve and Enjoy:
Now that you’re done, it’s time to enjoy your delicious Pumpkin Pecan Cookies! They’re perfect with a warm drink, and sure to make any autumn day feel cozy and special. Happy baking!
Can I Use a Different Type of Nut?
Absolutely! If you have an allergy to pecans, feel free to substitute walnuts or even chocolate chips for a sweet twist. Just make sure whatever nut you choose is chopped to a similar size for even distribution in the cookies.
How Can I Make These Cookies Gluten-Free?
You can use a 1:1 gluten-free flour blend in place of all-purpose flour. Look for a blend that includes xanthan gum to help with texture. The results will still be delicious!
Can I Store Leftover Cookies?
Yes! Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them in a zip-top bag for up to 3 months. Just thaw at room temperature before enjoying!
How Do I Know When the Cookies Are Done Baking?
Check for a slight golden color around the edges and a set appearance. You can also use a toothpick; it should come out clean when inserted into the center of a cookie. Remember, they will continue to firm up as they cool!
