These Pumpkin Pecan Cookies are the perfect fall treat! Soft, chewy, and filled with warm spices, they’re a delightful combination of pumpkin and crunchy pecans.
Making these cookies is a breeze! I love how they fill my kitchen with cozy smells. Pair them with a hot drink, and you have the ultimate snack for chilly days!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is convenient and perfect for these cookies. If you want to make your own, roasted fresh pumpkin works too. Just make sure to puree it until smooth!
Sugars: The combination of granulated and brown sugar gives the cookies a nice balance of sweetness and chewiness. You can use only brown sugar for a richer flavor or coconut sugar for a healthier option.
Fat: Vegetable oil keeps the cookies moist, but melted butter adds a richer taste. You could also try coconut oil or a dairy-free alternative if you’re going vegan!
Spices: Cinnamon and nutmeg are classics, but feel free to adjust the spices to your taste. If you’re not a fan of cloves, simply skip them or add a bit more ginger for warmth!
Pecans: Chopped pecans add great texture and flavor, but walnuts or even chocolate chips are fun alternatives if you have nut allergies or preferences.
How Do I Ensure My Cookies Are Soft and Chewy?
Getting that soft and chewy texture is all about the mixing and baking process. Here are key steps:
- Mix the wet ingredients until just combined before adding the dry. Overmixing can lead to tough cookies.
- Be careful not to add too much flour. Make sure to spoon the flour into the measuring cup and level it off.
- Check on your cookies while they bake. They should be set at the edges but still soft in the center when you take them out.
Let them cool a bit on the baking sheet before transferring to a wire rack so they can firm up without drying out. Enjoy your baking!
Delicious Pumpkin Pecan Cookies Recipe
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1 cup chopped pecans
- Extra pecan halves for topping
How Much Time Will You Need?
This delightful recipe will take about 15 minutes of preparation and about 12-15 minutes of baking time. Including cooling time, set aside around 30-40 minutes to get these cookies from bowl to plate!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats up, line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Mix the Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and oil (or melted butter) until you have a smooth mixture. This blend will create a sweet base for your cookies!
3. Add the Eggs:
Next, beat in the eggs one at a time, mixing until each egg is fully incorporated into the pumpkin mixture. This step helps to lock in moisture and adds to the fluffy texture of the cookies.
4. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This will ensure even distribution of the leavening agents and spices throughout the dough.
5. Combine Wet and Dry Mixes:
Gradually add the dry mixture to the pumpkin mix, stirring until just combined. Be careful not to overmix, as this can lead to tougher cookies.
6. Fold in Pecans:
Gently fold in the chopped pecans to add a crunch that beautifully contrasts the soft cookie base. Yum!
7. Scoop the Dough:
Using a cookie scoop or a tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, making sure to space them about 2 inches apart for even cooking.
8. Top with Pecan Halves:
Press a few pecan halves on the top of each cookie to add a decorative touch and extra flavor.
9. Bake the Cookies:
Bake your cookies in the preheated oven for 12-15 minutes. They should be set at the edges but remain slightly soft in the center.
10. Cooling Time:
Once out of the oven, let your cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up just right!
11. Enjoy!
Now it’s time to enjoy your delicious, moist pumpkin pecan cookies! These are perfect with a cup of coffee or tea, making them ideal for those cozy autumn days.
Happy baking! 💛
Can I Substitute Fresh Pumpkin for Canned Pumpkin?
Absolutely! You can use fresh pumpkin puree in place of canned. Just make sure to roast and blend it until smooth, and keep the consistency similar to canned puree to avoid altering the dough’s texture.
Can I Use Other Nuts Instead of Pecans?
Yes, you can! Walnuts or even chopped almonds can be great alternatives. If you want a nut-free version, feel free to add chocolate chips or keep it simple without nuts altogether.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you’d like to keep them fresh for longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just thaw them at room temperature before enjoying!
Can I Omit the Spices or Adjust Their Amounts?
Of course! Adjust spices to your taste. If you prefer a milder flavor, you can reduce the amounts or even skip certain spices like ginger or cloves entirely!
