These pumpkin pecan cookies are soft, chewy, and packed with the warm flavors of fall! With pumpkin puree and crunchy pecans, they’re perfect for cozy days.
I love how easy these cookies are to whip up! Plus, the smell while they bake makes your whole house feel like a warm hug. Who can resist that? 🎃
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cookies. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend. It works well without messing with the consistency too much!
Pumpkin Puree: The star of the show! You can use homemade pumpkin puree if you prefer, but canned is super convenient. Just make sure it’s pure pumpkin, not pumpkin pie filling.
Pecans: They add a lovely crunch! If you’re nut-free, feel free to swap in chocolate chips or even sunflower seeds for that same delightful texture.
Butter: Unsalted butter gives you control over the salt in the recipe. If you’re out, coconut oil can be a great dairy-free alternative, offering a slight flavor twist!
How Do You Ensure Your Cookies Are Soft and Chewy?
The secret to soft cookies lies in not overmixing the dough and keeping an eye on the baking time. Here’s how to get it just right:
- Mix your wet and dry ingredients until just combined. A few lumps are okay—don’t overmix!
- Don’t forget to cool the cookies on a wire rack. This helps them stay soft and prevents overbaking.
- Adjust baking time based on your oven. Remember, cookies will continue to cook a bit after coming out of the oven due to residual heat.
Enjoy baking your pumpkin pecan cookies! They’re sure to be a hit! 🍪
How to Make Pumpkin Pecan Cookies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup canned pumpkin puree
- 1 cup chopped pecans (plus extra for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 12-15 minutes to bake. So, you’ll have delicious pumpkin pecan cookies ready in around 30 minutes! Perfect for a quick baking session that fills your home with wonderful autumn scents.
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This helps your cookies bake evenly. While it warms up, prepare your baking sheet by lining it with parchment paper or a silicone mat.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This will ensure that all your leavening agents are well distributed. Set this mixture aside for later.
3. Cream the Butter and Sugars:
In a large bowl, use a mixer to beat together the softened butter, granulated sugar, and brown sugar. Aim for a creamy and well-combined mixture. This step is key to fluffy cookies!
4. Add the Wet Ingredients:
Next, mix in the egg, vanilla extract, and pumpkin puree until everything is smooth and well blended. The pumpkin will add moisture and flavor, making your cookies soft!
5. Combine the Mixtures:
Gradually add the dry flour mixture to the pumpkin mixture. Stir gently until just combined; don’t overmix! A few lumps are okay, which will keep your cookies soft.
6. Fold in the Pecan Pieces:
Now it’s time to fold in the chopped pecans until they are evenly distributed throughout the dough.
7. Scoop the Dough:
Drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart. This gives them room to spread while baking!
8. Press the Pecans:
To make them extra special, press a whole or halved pecan on top of each cookie dough ball for garnish. It adds a nice touch!
9. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for about 12-15 minutes. You’re looking for the edges to be set and the tops to spring back when lightly touched.
10. Cool Before Enjoying:
Once baked, 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 these delightful cookies with a warm cup of tea or coffee!
Happy baking! 🍪
Can I Substitute the Pumpkin Puree?
Yes! You can use homemade pumpkin puree, mashed sweet potatoes, or even butternut squash puree as alternatives. Just make sure the consistency is similar to canned pumpkin puree for the best results.
Can I Use Different Nuts?
Absolutely! If you prefer almonds or walnuts, feel free to substitute them for pecans. Just chop them up roughly before adding them to the dough.
How Should I Store the Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them in a sealed bag or container for up to 3 months. Just make sure they are completely cooled before freezing!
Can I Make These Cookies Vegetarian/Vegan?
Yes! To make them vegan, simply substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) or 1/4 cup of applesauce. Use vegan butter in place of regular butter as well.
