These Pumpkin Pecan Cookies are soft, chewy, and packed with the flavors of fall! The pumpkin adds moisture and a cozy spice, while the pecans give a nice crunch.
Every bite feels like a warm hug from autumn! I love enjoying them with a cup of tea, but let’s be real, they’re pretty good on their own too! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is super convenient, but if you want to try something fresh, you can use homemade pumpkin puree. Just roast a sugar pumpkin and mash it up! It brings a wonderful flavor!
Sugar: Granulated sugar is standard here, but if you want a deeper flavor, try using brown sugar. It will add moisture and a hint of caramel taste to the cookies.
Vegetable Oil: Canola or sunflower oil works well in place of vegetable oil. For a richer flavor, you could use melted coconut oil or even melted butter.
Chopped Pecans: If you’re not a fan of pecans, try walnuts or even chocolate chips for a sweet twist. They still pair perfectly with the pumpkin flavor!
How Do I Ensure My Cookies Stay Soft and Chewy?
To keep these cookies soft and chewy, pay attention to baking time. Take them out when they are just set — they will harden slightly while cooling. Overbaking can lead to dry cookies.
- Start checking for doneness at 12 minutes; look for a slight golden edge.
- Let them cool on the baking sheet, as they continue to bake off-heat.
Remember, baking is an art and takes practice; your experience will help you know when the cookies are perfectly baked! Enjoy your baking adventure!
How to Make Pumpkin Pecan Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 3/4 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
- 1/4 teaspoon ground ginger
- 1 cup chopped pecans
- Whole pecan halves for topping, as desired
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and about 12-15 minutes to bake, plus the time to cool the cookies. So, plan for about 30-40 minutes total to have a batch of warm cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats up, line your baking sheets with parchment paper to help with easy cleanup after baking.
2. Mix the Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, and egg until the mixture is smooth and well combined. This should take just a minute or two.
3. Combine the Dry Ingredients:
In another bowl, sift or whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This helps ensure there are no lumps and that everything is evenly mixed.
4. Combine Wet and Dry Ingredients:
Now, slowly add the dry ingredients to the wet ingredients. Mix gently until just combined; don’t overmix! Fold in the chopped pecans for a delightful crunch.
5. Scoop the Cookie Dough:
Using a spoon or a cookie scoop, drop rounded tablespoons of dough onto your prepared baking sheets, making sure to leave about 2 inches of space between each cookie.
6. Add Toppings:
If you like, press a whole pecan half gently into the top of each cookie mound for an attractive and tasty garnish!
7. Bake the Cookies:
Bake in your preheated oven for 12-15 minutes. Keep an eye on them; they should be lightly golden and just set when you take them out. Remember, they’ll continue to cook a little as they cool, so don’t overbake!
8. Cool and Enjoy:
Let the cookies cool on the baking sheets for about 5 minutes. Then, carefully transfer them to wire racks to cool completely. Enjoy your moist, subtly spiced pumpkin pecan cookies with a warm drink or on their own!
These cookies are a wonderful treat for the fall season, blending the earthy flavors of pumpkin with the rich crunch of pecans. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree. Just roast a sugar pumpkin, scoop out the flesh, and mash it until smooth. This will give your cookies a delightful homemade touch!
Can I Substitute the Pecans?
Yes! If you prefer, you can substitute pecans with walnuts or even chocolate chips. Both options will still add a lovely texture and flavor to your cookies!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for about a week, just remember to bring them to room temperature before enjoying!
Can I Freeze These Cookies?
Definitely! Let the cookies cool completely first, then place them in a single layer on a baking sheet to freeze them for about an hour. Once frozen, transfer them to a freezer-safe bag or container for up to 2-3 months. Just thaw at room temperature when you’re ready to eat them!