These Pumpkin Pecan Cookies are soft, chewy, and full of cozy fall flavors! With pumpkin spice and crunchy pecans, they’re perfect for snacking any time of day.
Honestly, they remind me of autumn in every bite. Plus, they make the whole house smell amazing while baking! I love having them with a warm cup of tea—such a treat!
Key Ingredients & Substitutions
Canned Pumpkin Puree: Always opt for pure pumpkin puree, not the spiced pie filling. If you have fresh pumpkin, you can roast and puree it; just be sure to adjust moisture as needed. You could also use mashed sweet potatoes for a different flavor.
Pecans: Chopped pecans give great crunch and flavor. If you’re allergic or don’t have pecans, walnuts or even chocolate chips can work well instead! I love toasting the nuts beforehand to enhance their flavor.
Spices: Ground cinnamon, nutmeg, and ginger are essential for that cozy fall taste. If you’re short on spices, a pumpkin pie spice blend can be a great substitute. I usually add an extra pinch of cinnamon for warmth!
Butter: Unsalted butter is ideal for baking, but if you’re out, you can use margarine or coconut oil. Just remember, the flavor will change slightly, especially with coconut oil.
How Do I Make Sure My Cookies Stay Soft?
For perfectly soft cookies, the most vital step is not to overbake them. Here’s how you can ensure they stay moist:
- Use room temperature ingredients, especially the butter and egg, for better mixing.
- Keep an eye on bake time. Pull the cookies out as soon as the edges are golden. The centers might look a bit undercooked, but they’ll firm up as they cool.
- Let them cool on the baking sheet for a few minutes; this helps them finish baking without drying out.
With these tips, you’ll have the perfect batch of pumpkin pecan cookies every time!
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 granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup chopped pecans (plus extra for topping)
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 12-15 minutes to bake. Make sure to let your cookies cool for about 5 minutes on the baking sheet before transferring them to a wire rack, which gives you some patience time before enjoying!
Step-by-Step Instructions:
1. Preheat Your Oven:
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 to prevent your cookies from sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, use a hand mixer or whisk to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should only take about 2-3 minutes.
3. Mix in Wet Ingredients:
Add in the egg, pumpkin puree, and vanilla extract to the butter mixture. Mix well until everything is combined and smooth.
4. Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This blend will add great flavor to your cookies!
5. Mix Dry Ingredients with Wet Ingredients:
Gradually add the dry mixture into the pumpkin mixture, stirring just until combined. Make sure not to overmix, as this keeps the cookies light and fluffy.
6. Add the Pecans:
Gently fold in the chopped pecans into the cookie dough, making sure they are evenly distributed.
7. Scoop the Dough:
Using a tablespoon or a cookie scoop, drop scoops of dough onto your prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
8. Top with Pecan Halves:
For an extra touch, gently press a pecan half onto the top of each cookie dough mound. It makes for a pretty presentation and adds even more pecan flavor!
9. Bake the Cookies:
Pop the baking sheet into the oven and bake for about 12-15 minutes. The cookies will be set and lightly golden around the edges when they are done.
10. Cool and Enjoy:
Once baked, remove them from the oven and allow to cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy these soft, chewy pumpkin pecan cookies packed full of autumn flavor and crunchy pecans!
Happy baking! 🍪
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree, but make sure to cook and puree it first. Bake the pumpkin until tender, then scoop out the flesh and blend until smooth. Just be careful with moisture; you may need to drain excess liquid for the right consistency.
What Can I Substitute for Pecan Nuts?
If you’re not a fan of pecans or have an allergy, walnuts are a great alternative! You can also use chocolate chips or dried fruit like cranberries for a different flavor twist.
How to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, you can freeze them for up to 3 months. Just make sure to wrap them well to prevent freezer burn!
Can I Make the Dough Ahead of Time?
Yes, you can prepare the dough ahead of time! Simply cover it tightly and store it in the refrigerator for up to 2 days. When ready to bake, let the dough sit at room temperature for a bit before scooping and baking.
