These Pumpkin Pecan Cookies are soft, chewy, and filled with cozy fall flavors! The mix of pumpkin and crunchy pecans makes them a delightful treat for any occasion.
Plus, they make your kitchen smell like a warm hug! I love sharing them with friends over coffee—they’re just that good. Trust me, one bite and you’ll be reaching for another! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies. If you need a gluten-free option, you can substitute with a 1:1 gluten-free flour blend. It works great!
Pumpkin Puree: Canned pumpkin is super convenient! If you’re feeling adventurous, you could also use homemade pumpkin puree. Just roast a pumpkin, scoop it out, and blend until smooth.
Pecans: These add a wonderful crunch! If you don’t have pecans, walnuts or even chocolate chips can make a delicious alternative. Just remember, skip the nuts if you’re nut-free.
Butter: Unsalted butter gives a nice flavor to these cookies. If you’re dairy-free, you can use a plant-based butter substitute.
How Do You Get the Right Cookie Texture?
To achieve the perfect texture, proper mixing and baking are key! Here’s how to do it:
- Start with softened butter for a creamy mixture. Don’t melt it; this prevents your cookies from spreading too much.
- Mix until just combined—don’t overmix after adding flour to keep your cookies light and tender!
- Watch the baking time closely. Pull them out when they’re slightly underbaked for a chewy center that will continue cooking on the baking sheet.
Delicious Pumpkin Pecan Cookies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 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 unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup canned pumpkin puree
- 1 cup chopped pecans, plus additional halves for topping
How Much Time Will You Need?
Making these scrumptious cookies takes about 15 minutes for prep and 12-15 minutes for baking. So, in just under 30 minutes, you’ll have delicious cookies ready to enjoy! Plus, don’t forget to let them cool for a bit before digging in!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Next, line a baking sheet with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together your all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This ensures all the dry ingredients work together perfectly!
3. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat them together until creamy and smooth. This step is essential for fluffy cookies!
4. Add the Wet Ingredients:
Next, add the egg and vanilla extract to the butter mixture. Beat until everything is fully incorporated. Then, mix in the pumpkin puree until it’s well combined.
5. Combine the Mixtures:
Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined—they don’t need to be perfect! Overmixing can make the cookies tough.
6. Fold in the Pecans:
Now, gently fold in the chopped pecans to give your cookies that nice crunch.
7. Scoop and Shape:
Using a cookie scoop or spoon, drop dough onto your prepared baking sheet, leaving about 2 inches between each cookie. Top each cookie with a pecan half, pressing it slightly into the dough for a lovely presentation.
8. Bake the Cookies:
Place the baking sheet in the oven and bake for 12-15 minutes, or until the cookies are set and lightly golden around the edges. Your kitchen will smell amazing!
9. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Afterward, transfer them to a wire rack to cool completely. Now, sit back with a warm beverage and enjoy your tasty pumpkin pecan cookies!
Can I Use a Different Type of Nut?
Absolutely! If you don’t have pecans on hand, walnuts or even chocolate chips can be a delicious substitute. Feel free to get creative!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to three days. You can also freeze them for up to three months—simply thaw at room temperature when you’re ready to enjoy them again!
Can I Make These Cookies Without Eggs?
Yes, you can use a flaxseed meal or applesauce as an egg substitute! For flaxseed, combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit until it thickens. For applesauce, use 1/4 cup in place of one egg.
What Can I Add for Extra Flavor?
If you want to amp up the flavor, consider adding a teaspoon of orange zest or some mini chocolate chips. Both can add a delightful twist to your cookies!
