Pumpkin Pecan Cookies Recipe – Easy Fall Baking Delight

Last Updated on 2 months by Neha Deshmukh

Pumpkin Pecan Cookies Recipe – Easy Fall Baking Delight

Okay, let’s be real – is there anything that screams “fall” more than the warm, cozy flavors of pumpkin and pecan? I first made these cookies a few years ago when I was craving something comforting, and they’ve been a family favorite ever since. They’re wonderfully simple to make, and the aroma while they bake is just heavenly. Get ready for a treat that’ll have everyone asking for the recipe!

Why You’ll Love This Recipe

These Pumpkin Pecan Cookies are seriously the best of both worlds. They’re wonderfully soft and chewy, with a delightful crunch from the pecans. Plus, the pumpkin pie spice gives them that perfect autumnal warmth. They’re easy enough for beginner bakers, but impressive enough to bring to a holiday gathering. Honestly, what’s not to love? They yield about 20 cookies, and take around 20 minutes to bake, but the prep time is a little longer at 75 minutes – mostly chilling time, so you can put your feet up!

Ingredients

Here’s what you’ll need to whip up a batch of these fall delights:

• 1.5 sticks (226g) unsalted butter, softened
• 0.5 cup (100g) granulated white sugar
• 1.5 cups (180g) all-purpose flour
• 0.5 cup (60g) chopped pecans
• 1.25 teaspoons (6ml) pumpkin pie spice
• 0.25 teaspoon (1.25ml) vanilla extract

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

Pumpkin Pie Spice: This is where the magic happens! You can find pre-made blends in most supermarkets, but they can vary a lot in flavor. Some are heavier on the cinnamon, others on the nutmeg. If you’re feeling adventurous, you can easily make your own! A good starting point is 4 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves, and 1/2 teaspoon ground nutmeg. Feel free to adjust to your liking.

Pecans: Oh, pecans! These little gems have such a lovely, buttery flavor. I’ve found that pecans from Georgia and Texas tend to be particularly flavorful, but honestly, any good quality pecan will work beautifully. Toasting them lightly before chopping can also really enhance their flavor – just a few minutes in a dry pan is all it takes.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 325°F (160°C). Line your baking sheets with parchment paper – this prevents sticking and makes cleanup a breeze.
2. In a large bowl, combine the softened butter and sugar. Don’t worry about creaming it to perfection; a simple mix until combined is all you need. This isn’t a super fussy recipe!
3. Add the flour, pumpkin pie spice, and vanilla extract to the bowl. Mix until a dough starts to form. It might seem a little crumbly at first, but keep mixing – it’ll come together.
4. Now for the pecans! Gently fold in the chopped pecans until they’re evenly distributed throughout the dough.
5. Divide the dough into two logs, wrap them tightly in cling film, and pop them into the refrigerator for at least an hour. This chilling time is crucial – it makes the dough easier to slice.
6. Once chilled, slice the dough into rounds about ½ inch (1.25cm) thick. Thicker slices will give you softer, chewier cookies, while thinner slices will be crispier. It’s all about personal preference!
7. Arrange the cookie slices on the prepared baking sheets. If you’re feeling fancy, press a few extra chopped pecans onto the top of each cookie.
8. Bake for 20 minutes, or until the edges are lightly golden brown. Keep a close eye on them – ovens can vary!
9. Let the cookies cool completely on a wire rack before serving. This is the hardest part, I know! But trust me, they’re worth the wait.

Expert Tips

• Don’t overbake! These cookies are best when they’re still slightly soft in the center.
• For extra flavor, try using browned butter. It adds a nutty depth that’s incredible.
• If your dough is too sticky to handle, pop it back into the fridge for another 15-20 minutes.

Variations

I love experimenting with this recipe! Here are a few ideas:

• Vegan Adaptation: Swap the butter for a vegan butter alternative and you’re good to go!
• Gluten-Free Adaptation: Use a good quality gluten-free all-purpose flour blend. I’ve had good results with blends that contain xanthan gum.
• Spice Level Adjustment: If you’re not a huge fan of pumpkin pie spice, start with 1 teaspoon and add more to taste. Or, if you love spice, go ahead and add a little extra!
• Festival Adaptations: These are perfect for Thanksgiving or Diwali! For Diwali, you could add a sprinkle of cardamom to the dough for an extra festive touch. My aunt always adds a tiny pinch of saffron!

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a glass of cold milk or a warm cup of chai. They also pair beautifully with a scoop of vanilla ice cream.

Storage Instructions

Store these cookies in an airtight container at room temperature for up to 3 days. They’ll stay fresh longer if stored in the refrigerator.

FAQs

What is the best way to store these cookies to keep them fresh?

An airtight container is your best friend! Room temperature for a few days, or the fridge for longer storage.

Can I freeze the cookie dough logs for later baking?

Absolutely! Wrap them tightly in plastic wrap and then in foil, and they’ll keep in the freezer for up to 2 months. Just thaw in the refrigerator before slicing and baking.

Can I substitute the pecans with another nut?

Definitely! Walnuts, almonds, or even macadamia nuts would all be delicious.

What does pumpkin pie spice typically contain? Can I make my own?

It’s usually a blend of cinnamon, ginger, cloves, and nutmeg. Yes, you can absolutely make your own! See the ingredient notes section for a simple recipe.

How can I tell when the cookies are perfectly baked?

Look for lightly golden edges. They’ll continue to firm up as they cool.