These Pumpkin Pecan Cookies are soft, fluffy, and packed with warm spices! The mix of sweet pumpkin and crunchy pecans makes every bite a treat for the taste buds.
They’re super easy to whip up, too! I love how the kitchen smells like fall while they’re baking. Perfect for sharing or keeping all to yourself—no judgment here! 😄
Key Ingredients & Substitutions
Canned Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugars and spices. If you want to use fresh pumpkin, roast and puree it yourself—just be sure to drain off excess moisture.
Pecans: Chopped pecans add a lovely crunch. If you’re not a fan, walnuts or almonds work as good substitutes. You can also skip nuts entirely for a nut-free version!
Butter: Unsalted butter is preferred to control the saltiness. If you need a dairy-free option, coconut oil or vegan butter can be used instead.
Spices: The combination of cinnamon, ginger, nutmeg, and cloves gives these cookies a warm flavor. If you don’t have one, a pinch of allspice can act as a replacement.
How Do I Ensure My Cookies Are Fluffy and Not Flat?
A key to soft and fluffy cookies is how you combine your wet and dry ingredients. Avoid over-mixing once you add the flour. Just mix until everything is moistened. Also, make sure your baking powder and baking soda are fresh for the best rise.
- Preheat your oven fully to ensure even baking.
- Don’t skip chilling the dough; it can help prevent spreading and keep them fluffy.
- Be mindful of your measuring technique; spoon flour into the cup and level it off instead of scooping directly from the bag.
Delicious Pumpkin Pecan Cookies
Ingredients You’ll Need:
- 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1 cup chopped pecans (plus whole pecans for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 12-15 minutes for baking, with an additional 5 minutes for cooling on the baking sheet. So in total, you can have fresh cookies ready in just about 30-35 minutes!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheets:
First, preheat your oven to 350°F (175°C). While it’s warming up, line two baking sheets with parchment paper or silicone mats to keep the cookies from sticking.
2. Creaming Butter and Sugar:
In a large bowl, combine the softened butter and granulated sugar. Using an electric mixer or a whisk, cream them together until the mixture is light and fluffy—this should take about 2-3 minutes. You want it to look pale and airy!
3. Mixing in the Pumpkin and Egg:
Next, add in the egg, pumpkin puree, and vanilla extract to the butter-sugar mixture. Mix everything together until it’s well combined and smooth.
4. Combining Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This helps the spices distribute evenly throughout the cookie dough.
5. Mixing Dry and Wet Ingredients:
Now, gradually add the dry ingredients to the pumpkin mixture. Stir gently until just combined—don’t over-mix, or your cookies could turn out tough!
6. Adding Pecans:
Fold in the chopped pecans, ensuring they’re evenly distributed through the dough. This adds a delicious crunch to your cookies.
7. Dropping the Dough:
Using a spoon or a cookie scoop, drop rounded tablespoons of cookie dough onto the prepared baking sheets, making sure to space them about 2 inches apart.
8. Garnishing with Pecans:
To make them look nice, press a whole pecan half on top of each cookie before baking.
9. Baking the Cookies:
Pop the cookies into your preheated oven and bake for about 12-15 minutes. They should be lightly golden around the edges. A toothpick inserted in the center should come out clean!
10. Cooling Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
11. Enjoying Your Cookies:
Now it’s time to dig in! Serve these cookies warm or at room temperature, and enjoy their tender, spiced goodness with the delightful crunch of pecans. Yum!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast a fresh pumpkin and puree it. Just make sure to drain any excess moisture, as canned pumpkin is more concentrated.
Can I Make These Cookies Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free all-purpose blend. Make sure it contains xanthan gum for best results!
How Should I Store Leftover Cookies?
Keep any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, store them in the fridge for up to a week, or freeze them for up to 3 months!
Can I Add Chocolate Chips or Other Mix-Ins?
Definitely! Feel free to mix in chocolate chips, dried cranberries, or any other nuts you like for a fun twist on this recipe.
