Oh my goodness, let me tell you about the joy of baking during fall! The air gets crisp, leaves turn those beautiful shades of orange and yellow, and all I can think about is how to fill my kitchen with the warm, spicy aroma of delicious pumpkin cookies with pecans. Trust me, these cookies are the ultimate cozy treat, perfect for snuggling up with a good book or sharing with friends during a spooky snack night! I remember the first time I made these for a Halloween gathering; they disappeared faster than I could plate them! The crunchy pecans add a lovely texture, and the soft, pumpkin-y goodness makes every bite feel like a warm hug. You’re going to love how simple they are to whip up and how they bring all the fall vibes right into your home!
Ingredients List
Here’s everything you’ll need to make these delightful pumpkin cookies with pecans. I promise, they’re all simple ingredients that come together beautifully!
- 1 cup pumpkin puree (canned or fresh, just make sure it’s pure pumpkin, not pie filling)
- 1 cup brown sugar (this gives a lovely depth of flavor)
- 1/2 cup granulated sugar (for that perfect sweetness)
- 1/2 cup butter, softened (let it sit out for a bit to get nice and creamy)
- 1 egg (this helps bind everything together)
- 2 cups all-purpose flour (for the perfect cookie texture)
- 1 teaspoon baking soda (to help the cookies rise)
- 1 teaspoon baking powder (adds to the fluffiness)
- 1 teaspoon cinnamon (so much fall flavor!)
- 1/2 teaspoon nutmeg (just a hint for that warm spice)
- 1/2 teaspoon salt (to balance the sweetness)
- 1 cup pecans, chopped (for that lovely crunch)
Make sure you have everything ready before you start. It makes the process so much smoother and more fun! Happy baking!
How to Prepare Pumpkin Cookies with Pecans
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). Preheating is super important because it ensures your cookies bake evenly. Trust me, you don’t want to end up with some gooey centers while the edges are overcooked!
Mix Wet Ingredients
In a large bowl, combine the pumpkin puree, brown sugar, granulated sugar, softened butter, and egg. I like to use a hand mixer, but you can totally do this by hand with a whisk. Mix until everything is nice and smooth. You should see a beautiful, creamy mix that smells like fall!
Combine Dry Ingredients
In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This step is key for even distribution of ingredients. It helps the cookies rise perfectly without any weird lumps of baking soda or flour!
Mix the Batter
Now, it’s time to bring the wet and dry ingredients together! Gently fold the dry mixture into the wet one until just combined. Be careful not to overmix—this can lead to tough cookies. Once you see no more dry flour, it’s time to add those chopped pecans. Fold them in gently to keep that delightful crunch!
Form and Bake Cookies
Using a spoon or cookie scoop, drop spoonfuls of dough onto a baking sheet lined with parchment paper. Make sure to leave some space between each cookie; they’ll spread a bit as they bake. Pop them in the oven and bake for about 12-15 minutes, or until the edges are golden brown. Ah, the smell will be heavenly!
Cool and Serve
Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set up nicely. Serve them warm with a cup of tea or coffee, or just enjoy them as a cozy treat anytime. You’re going to love sharing these with friends and family!
Why You’ll Love This Recipe
- These pumpkin cookies with pecans are bursting with fall flavors that instantly warm your heart.
- They’re incredibly easy to make—perfect for bakers of all levels!
- Each bite is a delightful mix of soft, chewy cookie and crunchy pecans, creating a wonderful texture.
- The recipe yields a generous batch, making it great for sharing at spooky snack gatherings or cozy nights in.
- These cookies stay soft and delicious for days, so you can enjoy them long after baking.
- They fill your kitchen with an amazing autumn aroma that’ll make everyone eager to taste!
- With simple ingredients you likely have on hand, this recipe is a fantastic way to use up that pumpkin puree!
Tips for Success
Making the perfect pumpkin cookies with pecans is all about a few simple tricks! Here are my top tips to ensure your cookies turn out just right:
- Use room temperature ingredients: Let your butter and egg sit out for a bit before mixing. This helps everything blend together smoothly and creates a lovely texture.
- Don’t skip the chilling: If you have time, chill the dough for about 30 minutes before baking. This helps prevent the cookies from spreading too much in the oven!
- Check for doneness: Keep an eye on the edges of your cookies as they bake. They should be golden brown when you take them out, but the centers may look a little soft—that’s perfectly fine!
- Experiment with add-ins: Feel free to mix things up! A handful of chocolate chips or a sprinkle of dried cranberries can take these cookies to another level.
- Let them cool: Allow your cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up and makes them easier to handle.
- Store properly: Keep your cookies in an airtight container at room temperature to maintain their softness. They can also be frozen for longer storage—just layer them with parchment paper to avoid sticking!
With these tips in mind, you’ll be well on your way to baking the most delicious pumpkin cookies ever! Happy baking!
Variations
One of the best things about these pumpkin cookies with pecans is how versatile they are! If you’re feeling adventurous, here are some fun variations to switch things up:
- Chocolate Chip Delight: Add a cup of semi-sweet or dark chocolate chips to the dough. The combination of pumpkin and chocolate is absolutely divine!
- Walnut Swap: If you’re not a fan of pecans, feel free to substitute them with walnuts. They’ll add a beautiful nuttiness and crunch!
- Spicy Kick: For those who love a little heat, add a pinch of cayenne pepper or some chopped crystallized ginger to the batter. It gives a unique twist that pairs wonderfully with the pumpkin flavor.
- Oatmeal Pumpkin Cookies: Mix in a cup of rolled oats for a heartier texture. This also adds a bit of chewiness that’s just lovely!
- Frosted Pumpkin Cookies: Once your cookies cool, drizzle them with a simple glaze made from powdered sugar and milk or cream. It adds an extra sweetness that’s simply irresistible!
- Seasonal Spices: Experiment with different spices like allspice, clove, or ginger for a more complex flavor profile. A little bit of vanilla extract can also enhance the overall taste!
These variations can turn an already amazing cookie into something uniquely yours. Have fun experimenting, and let your creativity shine in the kitchen!
Storage & Reheating Instructions
To keep your pumpkin cookies with pecans fresh and delicious, proper storage is key! After they’ve cooled completely, transfer them to an airtight container. They’ll stay soft and tasty at room temperature for about 5 days. Just make sure to separate layers with parchment paper if you’re stacking them, so they don’t stick together.
If you’ve made a big batch and want to keep some for later, you can freeze them! Place the cookies in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer-safe bag or container. They’ll keep well for up to 3 months. Just remember to label them, so you know what deliciousness awaits!
When you’re ready to enjoy those frozen cookies, the best way to thaw them is to simply leave them at room temperature for about 30 minutes. If you want to warm them up a bit, pop them in the microwave for about 10-15 seconds. This will make them all soft and gooey again—just like freshly baked! You can also reheat them in the oven at 350°F (175°C) for about 5-7 minutes. This way, they’ll regain that delightful texture.
Follow these storage and reheating tips, and you’ll be able to savor your pumpkin cookies for days to come! Happy snacking!
Nutritional Information
Just a quick note before we dive into the numbers: nutritional values can vary based on the specific ingredients and brands you use, so these figures are just estimates to give you a general idea of what to expect. Each pumpkin cookie with pecans is approximately:
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keep in mind, if you decide to add chocolate chips or other ingredients, the nutritional content will change a bit. But you know what? A little indulgence is totally worth it for these cozy fall treats! Enjoy every delicious bite!
FAQ Section
Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook and puree the pumpkin until it’s smooth. Fresh pumpkin can add a lovely flavor to your cookies—just be aware that it might be a bit more watery than canned, so you may need to adjust your flour slightly.
What if I don’t have pecans?
No problem at all! You can substitute walnuts, or even skip the nuts altogether if you prefer. They’ll still taste delicious without the crunch. You could also try adding chocolate chips for a different twist!
Can these cookies be made gluten-free?
Yes, you can easily make these pumpkin cookies gluten-free! Just swap the all-purpose flour for a gluten-free blend. I recommend using a 1:1 gluten-free flour mix, which usually works well in cookie recipes.
How can I make these cookies more festive for Halloween?
For a spooky snack vibe, you can add some colored sprinkles on top before baking or drizzle them with orange or black icing once they’re cooled. You could even shape the cookies into little pumpkin-like forms for a fun Halloween treat!
Can I freeze the dough?
Yes, you can freeze the cookie dough! Just scoop the dough onto a baking sheet, freeze until firm, then transfer the dough balls to a freezer-safe bag. When you’re ready to bake, just pop them in the oven straight from the freezer, adding a couple of extra minutes to the baking time. Easy peasy!
Print
Pumpkin Cookies with Pecans: 5 Steps to Cozy Delight
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious pumpkin cookies with crunchy pecans, perfect for fall.
Ingredients
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup pecans, chopped
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix pumpkin puree, brown sugar, granulated sugar, butter, and egg until smooth.
- In another bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Add dry ingredients to the wet mixture and stir until combined.
- Fold in chopped pecans.
- Drop spoonfuls of dough onto a baking sheet.
- Bake for 12-15 minutes or until edges are golden.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- Can substitute walnuts for pecans.
- For extra flavor, add chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Pumpkin Cookies with Pecans, spooky snacks
