These Pumpkin Pecan Cookies are soft, chewy, and packed with warm fall flavors. The mix of pumpkin and crunchy pecans makes every bite a little taste of autumn!
Baking these cookies fills the kitchen with a cozy scent that makes me smile! Pair them with a cup of tea or coffee, and you’ve got the perfect snack for a chilly day.
What I love most is how easy they are to whip up. Just mix, scoop, and bake! You’ll be in cookie heaven in no time! 🍪
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is key for moisture and flavor. Avoid pumpkin pie filling as it has added spices and sugar. If you’re in a pinch, you can use homemade pumpkin puree made from roasted pumpkin!
Butter: Unsalted butter gives control over the saltiness. If you need a dairy-free option, use coconut oil or a vegan butter substitute. Just make sure it’s softened for easy mixing!
Pecans: Chopped pecans add crunch and flavor. If you’re allergic or want a different taste, feel free to swap them out with walnuts, or omit them altogether for a nut-free version.
Spices: Warm spices like cinnamon, nutmeg, and cloves are crucial for that fall vibe. If you’re out of one, a pumpkin pie spice blend can work in a pinch. Some people also love adding ginger for extra warmth.
How Do I Ensure My Cookies Are Soft and Chewy?
Getting soft and chewy cookies can be a bit tricky, but with a few simple steps, you can nail it! The key is to avoid overmixing and watching the baking time closely.
- Don’t overmix your dough once you add the dry ingredients. This keeps the cookies tender!
- Use a light hand when scooping the dough onto the baking sheet. Compact balls can lead to dense cookies.
- Take the cookies out of the oven while they’re still slightly under-baked. They’ll continue to firm up as they cool.
By keeping these tips in mind, you can enjoy wonderfully soft cookies that stay chewy. Happy baking!
Delicious Pumpkin Pecan Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 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 cloves
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (plus extra halves for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, followed by 12-15 minutes of baking. Don’t forget to let the cookies cool for a bit after baking, making the total time around 30-40 minutes before you can dive in!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While the oven warms up, line a baking sheet with parchment paper or a silicone baking mat. This will prevent the cookies from sticking and make cleanup a breeze!
2. Cream the Butter and Sugar:
In a large mixing bowl, use a mixer or a sturdy spoon to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes. This step is important because it helps incorporate air into the dough!
3. Mix in Wet Ingredients:
Add in the egg, followed by the pumpkin puree and vanilla extract. Beat everything together until it’s fully combined and looks smooth. The pumpkin puree will add moisture and flavor to your cookies!
4. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This will ensure that all the dry ingredients are evenly distributed.
5. Form the Dough:
Gradually add the dry mixture into the wet ingredients, stirring gently until a soft dough forms. Be careful not to overmix—just mix until everything is combined!
6. Add Pecans:
Fold in the chopped pecans, being careful to keep the mixture light. Set aside a few pecan halves for topping the cookies.
7. Scoop and Shape:
Scoop the dough by tablespoons onto the prepared baking sheet, making sure to space them about 2 inches apart. This gives them room to spread while baking.
8. Top with Pecans:
Press a pecan half into the center of each cookie dough ball for a lovely finishing touch and added crunch!
9. Bake the Cookies:
Place the baking sheet into your preheated oven, and bake for 12-15 minutes. You’ll know they’re done when the cookies are set and the edges are lightly golden.
10. Cool and Enjoy:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your deliciously soft pumpkin pecan cookies with a warm beverage or on their own!
These cookies are perfect for fall gatherings, or a cozy afternoon treat. Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! Just make sure to roast and puree the fresh pumpkin until it’s smooth and has a similar consistency to canned pumpkin. Be sure to measure it out to match the one cup needed in the recipe.
How Should I Store Leftover Cookies?
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 freezer-safe bag or container for up to 2 months. Just thaw them at room temperature before serving!
Can I Make These Cookies Gluten-Free?
Absolutely! To make these cookies gluten-free, you can substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just make sure to check the blend has xanthan gum if it doesn’t already contain it, as this helps with texture!
What Can I Use Instead of Pecans?
If you have an allergy or just prefer a different nut, walnuts or almonds make great substitutions. You can also skip nuts altogether for a nut-free version. If you’re looking for crunch, some chocolate chips could be a delightful addition instead!
