These pumpkin pecan cookies are soft, chewy, and perfect for fall! They blend the warm flavors of pumpkin with crunchy pecans for a delicious treat.
I love how easy they are to whip up! Just mix the ingredients together, scoop them onto a baking sheet, and enjoy the cozy smell as they bake. Yum!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is perfect here. It’s smooth and ready to use. If you prefer fresh, simply roast a pumpkin, scoop it out, and blend until smooth. Make sure it’s not pumpkin pie filling, as that contains added sugar and spices.
Brown Sugar: Light brown sugar adds a nice depth of flavor and moisture. If you’re out, you can use granulated sugar, but the cookies may be less chewy. For a richer taste, try using dark brown sugar instead.
Pecans: Pecans really enhance the cookie’s flavor and texture. If you’re nut-free, feel free to substitute with chocolate chips or sunflower seeds for a similar crunch.
Spices: The combination of cinnamon, nutmeg, ginger, and cloves is ideal for fall flavors. If you’re missing any, just adjust with what you have – a pumpkin pie spice blend works great as a substitute!
How Do I Ensure My Cookies Don’t Spread Too Much?
To help your cookies maintain their shape and not spread too much, be careful with the mixing process. Here’s what you should do:
- Make sure to chill the dough for about 30 minutes before baking. This can help control spreading.
- Use parchment paper or a silicone mat on your baking sheet to prevent sticking.
- Avoid overmixing the dough; mix just until combined to keep the cookies soft and puffy.
These tips will help you create perfectly shaped and delicious pumpkin pecan cookies! Enjoy baking!
How to Make Pumpkin Pecan Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup packed light brown sugar
- 1 large egg
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup pecan halves (plus extra for topping)
For Garnish:
- Flaky sea salt (optional)
How Much Time Will You Need?
This delicious Pumpkin Pecan Cookie recipe will take about 15 minutes to prepare and 12-15 minutes to bake. So, in total, you’ll need about 30 minutes from start to finish, plus some cooling time afterwards. Perfect for a quick dessert or snack!
Step-by-Step Instructions:
1. Preheat and Prepare Your Baking Sheet:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper or a silicone baking mat. This will help prevent the cookies from sticking and make for easy cleanup!
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the pumpkin puree, light brown sugar, egg, and melted butter until the mixture is smooth and well combined. This gives your cookies their deliciously moist texture!
3. Combine the Dry Ingredients:
In another bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Sifting helps to incorporate air and ensures that the spices are evenly mixed.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined. It’s important not to overmix, as this can lead to tougher cookies!
5. Add the Pecans:
Fold in the pecan halves with a spatula. This part adds a wonderful crunch to the cookies! Don’t forget to save some for topping, if you like.
6. Scoop the Dough:
Using a cookie scoop or a spoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart. These cookies will spread a little as they bake, so give them some room!
7. Top with Pecans:
Press a pecan half into the center of each cookie dough mound. If you choose to, sprinkle lightly with flaky sea salt for an extra burst of flavor.
8. Bake the Cookies:
Pop the baking sheet into the preheated oven and bake for 12-15 minutes. You want the edges to be set and the tops to look slightly cracked. Your kitchen will start to smell amazing!
9. Cool and Enjoy:
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. This helps them firm up a bit before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!
These pumpkin pecan cookies are incredibly soft, bursting with warm spices, and sure to be a favorite this fall! Perfect with a cozy cup of tea or coffee. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast it, scoop it out, and blend it until smooth. Just ensure it measures one cup, similar to canned puree. This will give your cookies a lovely, fresh flavor!
Can I Substitute the Pecans?
Yes! If you’re allergic to nuts or just don’t have any on hand, you can substitute pecans with chocolate chips, walnuts, or even sunflower seeds for a crunchy texture. Just make sure to adjust amounts to your taste!
How Should I Store Leftovers?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze them for up to a month. Just thaw at room temperature when you’re ready to enjoy!
Can I Make These Cookies Gluten-Free?
Yes! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure the blend contains xanthan gum, which helps mimic the structure that gluten provides.
