Welcome to my cozy little corner of the kitchen, where today I’m sharing one of my absolute favorite fall treats: Pumpkin Cookies with Pecans! As soon as the leaves start to change and that crisp air rolls in, I find myself craving these deliciously soft and spiced cookies. They’re not just perfect for Halloween parties or Thanksgiving gatherings; they also make your home smell like a warm hug! Trust me, the combination of pumpkin and pecans creates such a lovely texture and flavor that you won’t be able to stop at just one. Plus, they’re super easy to make, so you can whip up a batch and enjoy them fresh out of the oven in no time. Let’s dive into this delightful recipe and bring a little autumn magic to our kitchens!
Ingredients for Pumpkin Cookies with Pecans
- 1 cup pumpkin puree (fresh or canned, but I love using fresh for that vibrant flavor)
- 1 cup sugar (granulated, to sweeten things up just right)
- 1/2 cup butter, softened (make sure it’s at room temperature for easy mixing)
- 1 egg (large, to bind everything together)
- 2 cups all-purpose flour (this helps create that soft texture we crave)
- 1 teaspoon baking soda (for a little lift)
- 1 teaspoon cinnamon (because what’s fall without cinnamon, right?)
- 1/2 teaspoon nutmeg (for that warm, spicy touch)
- 1/2 teaspoon salt (it balances out the sweetness beautifully)
- 1 cup chopped pecans (to add a lovely crunch and nutty flavor)
How to Prepare Pumpkin Cookies with Pecans
Preheat the Oven
First things first, let’s get that oven ready! Preheat it to 350°F (175°C). This step is super important because a properly heated oven helps our cookies bake evenly and become wonderfully fluffy. So, while the oven is warming up, you can gather your ingredients and get excited!
Mix the Wet Ingredients
In a large mixing bowl, combine the pumpkin puree, sugar, and softened butter. Grab a whisk or a hand mixer and beat these together until the mixture is smooth and creamy. You want it to look velvety and well combined—this is where all the deliciousness starts! The butter should be soft enough to blend easily, so if you forgot to take it out ahead of time, a quick 10-second zap in the microwave will do the trick (just don’t melt it!).
Incorporate the Egg
Next, crack that egg into the mixture and mix it in thoroughly. You want it to be fully incorporated so that it binds everything together beautifully. The batter will start to feel a bit thicker at this point, which is a good sign!
Combine the Dry Ingredients
Now, let’s move on to the dry ingredients. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. This step is crucial because it ensures that all the leavening agents and spices are evenly distributed, which means every bite will have that lovely fall flavor!
Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring gently. I like to do this in batches, mixing just until everything is combined. We don’t want to overmix, or our cookies might turn out tough. The dough should be thick and slightly sticky—perfect for cookie scooping!
Add Chopped Pecans
Now it’s time for the star of the show: the pecans! Fold them into the dough gently, making sure they’re evenly distributed throughout. This way, you’ll get that delightful crunch in every bite, and trust me, it’s worth it!
Shape and Bake the Cookies
Using a spoon or a cookie scoop, drop generous spoonfuls of dough onto a baking sheet lined with parchment paper. Make sure to leave some space between each cookie, as they’ll spread a little while baking. Pop them in the oven and bake for 12-15 minutes or until they’re lightly golden around the edges. Your kitchen will smell amazing!
Cooling and Serving
Once they’re out of the oven, let the cookies cool on the baking sheet for a few minutes. This helps them set up nicely. Then, transfer them to a wire rack to cool completely. I know it’s tempting to dive in right away, but letting them cool a bit will ensure the best texture and flavor. Enjoy the delicious aroma as you wait—you’ve earned it!
Tips for Success with Pumpkin Cookies with Pecans
To make sure your Pumpkin Cookies with Pecans turn out perfectly every time, here are a few handy tips! First, always use softened butter—it makes mixing a breeze and keeps your cookies nice and tender. If your butter is cold, just pop it in the microwave for 10 seconds (but no melting!). Also, be careful not to overmix your dough; mixing just until combined keeps the cookies soft and fluffy.
Another great tip is to chill your dough for about 30 minutes before baking. This helps the cookies hold their shape and prevents them from spreading too much in the oven. And finally, keep an eye on your baking time! Every oven is a bit different, so start checking at the 12-minute mark—you’re looking for a light golden color around the edges. Happy baking!
Nutritional Information Disclaimer
Keep in mind that nutritional values can vary based on the specific ingredients and brands you choose. While I strive to provide accurate information, precise nutrition data isn’t included here. To get the best estimate for your Pumpkin Cookies with Pecans, consider checking the labels on your ingredients. Enjoy your delicious treats while being mindful of your dietary needs!
FAQ About Pumpkin Cookies with Pecans
Can I use fresh pumpkin instead of canned?
Absolutely! Using fresh pumpkin puree can elevate your cookies to a whole new level. It has a brighter flavor and a more vibrant color compared to canned. Just make sure to cook your pumpkin until it’s soft, then blend it until smooth. It might take a little extra time, but trust me, the taste is worth it!
How do I store leftover cookies?
If you happen to have any cookies left (which is rare, I know!), the best way to store them is in an airtight container. This keeps them fresh and soft for up to a week. You can also layer them with parchment paper to prevent them from sticking together. Just be sure to keep them in a cool, dry place—no one likes a soggy cookie!
Can I freeze these cookies?
You can definitely freeze these delicious treats! Just let them cool completely, then place them in a single layer on a baking sheet and freeze until firm. After that, transfer them to an airtight container or freezer bag. They’ll stay good for up to three months. When you’re ready to enjoy, just thaw them in the fridge overnight. Easy peasy!
Why You’ll Love Pumpkin Cookies with Pecans
- Soft and chewy texture that melts in your mouth
- Warm, cozy flavors of pumpkin and spices—perfect for fall!
- Crunchy pecans add a delightful twist
- Easy to make, so you can whip them up for any gathering
- Great as spooky snacks for Halloween or festive treats for Thanksgiving
- Your home will smell amazing while they bake!
Pumpkin Cookies with Pecans: 5 Reasons You’ll Adore Them
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious pumpkin cookies with pecans, perfect for fall treats.
Ingredients
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup butter, softened
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix pumpkin puree, sugar, and softened butter until smooth.
- Add the egg and mix well.
- In another bowl, combine flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the pumpkin mixture.
- Fold in the chopped pecans.
- Drop spoonfuls of dough onto a baking sheet.
- Bake for 12-15 minutes or until lightly golden.
- Let cool for a few minutes before serving.
Notes
- Use fresh pumpkin puree for better flavor.
- Chill dough for 30 minutes for easier handling.
- Store cookies in an airtight container.
- 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: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Pumpkin Cookies with Pecans, spooky snacks
