These pumpkin pecan cookies are a cozy treat that brings fall into your kitchen! They’re soft, chewy, and full of warm pumpkin flavor with crunchy pecans sprinkled throughout.
Whenever I bake these, my home smells amazing, like a sweet hug! Pair them with a warm drink, and you’re all set for a perfect snack time! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is perfect for this recipe, but you can also use homemade puree. Just roast and blend your pumpkin for a fresh taste.
Vegetable Oil or Butter: I prefer melted butter for a richer flavor, but vegetable oil keeps the cookies super moist. You can also use coconut oil or even applesauce for a lighter option.
Granulated Sugar: If you’re looking to cut back on sugar, brown sugar works great! It adds extra moisture and a deeper flavor. Alternatively, you can use coconut sugar for a healthier twist.
Spices: The combo of cinnamon, nutmeg, and cloves brings warmth to the cookies. If you don’t have all these spices, feel free to use pumpkin pie spice as a substitute!
Pecans: Chopped pecans provide crunch and flavor. If you’re allergic, walnuts or even chocolate chips work as a fun alternative!
How Do I Ensure My Cookies Are Soft and Chewy?
Getting that perfect soft and chewy texture is all about the mixing and baking times. Here are a few tips to help you succeed:
- Mix the wet and dry ingredients until just combined. Overmixing can make your cookies tough. It’s okay if there are a few flour streaks!
- Watch your baking time closely. Ovens vary, so start checking at 12 minutes. You want a toothpick to come out clean but not dry.
- Letting them cool on the baking sheet for a few minutes helps them firm up without drying out, so don’t skip that step!
Follow these tips and enjoy a batch of soft, pumpkin pecan cookies that are perfect for cozy moments!
How to Make Pumpkin Pecan Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil or melted butter
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup chopped pecans, plus additional whole pecans for topping
How Much Time Will You Need?
This delightful cookie recipe will take you about 15 minutes to prep and around 12-15 minutes to bake. Once cooled, they’re ready to be enjoyed with a nice cup of tea or coffee, making the total time about 30 minutes from start to finish. How easy is that?
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). This ensures that the cookies bake evenly. While the oven is heating up, you can prepare the baking sheet by lining it with parchment paper or giving it a light greasing to prevent sticking.
2. Prepare the Wet Ingredients:
In a large mixing bowl, whisk together the pumpkin puree, vegetable oil (or melted butter), granulated sugar, and the egg. Keep whisking until it’s all smooth and well combined. It should look creamy and orange—just like autumn!
3. Combine the Dry Ingredients:
In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This helps to evenly distribute the leavening agents and spices, giving your cookies that wonderful flavor.
4. Mix It Up:
Now, gradually add the dry mixture to the pumpkin mixture. Use a spatula or spoon to stir gently until just combined. Avoid overmixing; a few lumps are perfectly fine!
5. Fold in the Pecans:
Next, gently fold in the chopped pecans. These will add a lovely crunch to every bite! If you’re feeling adventurous, throw in some chocolate chips for extra sweetness.
6. Shape the Cookies:
Using a tablespoon or cookie scoop, drop rounded spoonfuls of the dough onto your prepared baking sheet. Make sure to leave about 2 inches of space between each cookie, as they will spread a little while baking.
7. Garnish with Pecan:
To add a nice touch, press a whole pecan gently on top of each cookie. This not only looks nice but adds even more flavor!
8. Bake:
Pop the baking sheet into your preheated oven and bake for 12-15 minutes. They’re done when they’re set and a toothpick inserted into the center comes out clean.
9. Cool Down:
Once baked, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This part is important as it helps maintain their soft texture!
Enjoy your freshly made pumpkin pecan cookies with a warm drink of your choice. They’re perfect for sharing with friends and family or savoring all by yourself. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree instead of canned. Just roast a sugar pumpkin, scoop out the flesh, and blend it until smooth. Make sure to drain any excess moisture for the best results!
How Should I Store Leftover Cookies?
Store your leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for about a week or freeze them for up to 3 months. Just thaw before enjoying!
Can I Swap Out Pecans for Another Nut?
Definitely! If you prefer a different nut, walnuts or almonds would work well. If you’re allergic to nuts, you can omit them altogether or add chocolate chips for a delicious alternative!
Why Are My Cookies Flat?
If your cookies come out flat, it may be due to overmixing the dough or using too little flour. Be sure to measure accurately and gently combine the ingredients for the right texture. Also, ensure your baking powder and baking soda are fresh!
