Pumpkin Pecan Cookies
These pumpkin pecan cookies capture the essence of fall baking with their perfect balance of warm spices, rich pumpkin, and crunchy pecans. The secret lies in reducing the moisture content of the pumpkin puree before mixing it into your dough, creating cookies with an irresistible texture that captures all the cozy flavors of autumn in every bite.
Equipment
- Baking Sheets
- Parchment Paper
- Small Saucepan
- Mixing Bowls
- Electric Mixer
Ingredients
Pumpkin Reduction
- 1 cup canned pumpkin puree not pumpkin pie filling
Dry Ingredients
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
Wet Ingredients
- ½ cup unsalted butter softened (substitute coconut oil for dairy-free version)
- ¾ cup brown sugar packed (light or dark works)
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
Mix-ins
- 1 cup chopped pecans plus extra for topping
- ½ cup white chocolate chips optional, can substitute with dark chocolate
Instructions
- Place the pumpkin puree in a small saucepan over medium heat. Cook, stirring frequently, for about 5-7 minutes until it reduces to about ½ cup and becomes darker and thicker. Transfer to a plate and spread it out to cool completely.
- Whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3-4 minutes.
- Beat in the cooled pumpkin puree, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
- Gently fold in the chopped pecans and white chocolate chips (if using).
- Cover the dough and refrigerate for at least 30 minutes, or up to 24 hours.
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- Scoop rounded tablespoons of dough, place them 2 inches apart, and gently flatten each cookie slightly with your palm. Press a few extra pecan pieces on top of each cookie.
- Bake for 12-14 minutes, or until the edges are set but the centers still look slightly underdone.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
The pumpkin reduction step is crucial as it removes excess moisture, preventing cakey cookies and intensifying the pumpkin flavor.
For extra flavor, toast your pecans for 8 minutes at 350°F before adding them to the dough.
The flavor actually improves after 24 hours as the spices have time to develop fully.
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Nutrition
Calories: 165kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 3.5gCholesterol: 20mgSodium: 95mgFiber: 1gSugar: 12gVitamin A: 15IUIron: 4mg
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