These Pumpkin Pecan Cookies are soft, chewy, and bursting with warm pumpkin flavors! The crunchy pecans add a lovely touch, making each bite simply delightful.
Honestly, they are like little hugs in cookie form! I love enjoying them with a cup of tea. Perfect for cozy evenings or sharing with friends! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is a time-saver and works perfectly. If you prefer fresh, you can roast and puree your own pumpkin, just be sure to drain excess moisture.
Butter: Unsalted butter is best to control the salt content. You can also use coconut oil for a dairy-free version, which gives a nice flavor.
Sugar: Granulated sugar adds sweetness but you can substitute half with brown sugar to enhance the cookies’ chewiness and flavor.
Flour: All-purpose flour is a staple, but a gluten-free flour blend can be used if needed. Just make sure it includes a binding agent like xanthan gum.
Pecans: Chopped pecans add great crunch! Feel free to swap them with walnuts or even chocolate chips for a different twist.
How Do I Get My Cookies to Be Soft and Chewy?
The secret to soft and chewy cookies lies in not overmixing after adding the dry ingredients. Overmixing can develop gluten, making cookies tough. Here’s how to keep them tender:
- Mix until just combined; it’s okay if there are a few flour streaks.
- Be careful not to overbake; cookies should look slightly underbaked in the center when you pull them out.
- Let them cool on the baking sheet to firm up; they’ll continue to cook as they cool.
These tips will help you achieve the perfect texture in your Pumpkin Pecan Cookies! Enjoy baking!
Delicious Pumpkin Pecan Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1 cup chopped pecans, plus extra halves for topping
How Much Time Will You Need?
This cookie recipe takes about 15 minutes to prepare and another 12-15 minutes to bake, making the total time around 30 minutes. Perfect for a quick and tasty treat!
Step-by-Step Instructions:
1. Preheat Your Oven:
Begin by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. This usually takes about 2-3 minutes.
3. Add Pumpkin and Egg:
Next, beat in the egg. After that, stir in the canned pumpkin puree and vanilla extract until everything is well combined and smooth.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves (if you’re using them) until they are evenly mixed.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients into the wet mixture, mixing gently. Be careful not to overmix; just stir until you see no more flour streaks.
6. Fold in the Pecans:
Gently fold in the chopped pecans. This adds a nice crunch to your cookies!
7. Shape the Cookies:
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Decorate with Pecans:
Press a pecan half gently onto the top of each cookie for a decorative touch.
9. Bake the Cookies:
Bake in the preheated oven for 12-15 minutes. The cookies should be set around the edges, and if you insert a toothpick near the center, it should come out clean or with a few moist crumbs.
10. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your soft, tender Pumpkin Pecan Cookies with the delightful crunch of nuts!
Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just make sure to roast and puree it, then drain any excess moisture. Measure out 1 cup for the recipe.
Can I Substitute the Butter with Coconut Oil?
Absolutely! You can use melted coconut oil as a substitute for butter. It will add a subtle tropical flavor, and your cookies will still turn out delicious.
How Should I Store the Cookies?
Store your Pumpkin Pecan Cookies in an airtight container at room temperature for up to 3-4 days. If you want to keep them longer, you can freeze them for up to 2 months. Just make sure to wrap them well to prevent freezer burn!
Can I Add Chocolate Chips to the Dough?
Yes! Feel free to mix in some chocolate chips for a sweeter twist. About 1/2 to 1 cup should work nicely without altering the texture too much.