Pumpkin Pecan Cookies
Pumpkin Pecan Cookies are some of the most delectable Christmas cookies you’ll ever eat! They have all the pumpkin flavor plus spices you’re used to. Ginger, cloves, cinnamon and pumpkin pie spice. Yum. Plus, they have the addition of pecans for a delightful crunch that makes these cookies superb, in my opinion.
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I wasn’t planning on making Pumpkin Pecan Cookies for our Christmas Cookie Extravaganza this year. They got put on the list because my husband bought about 20 large bags of pecans and I was trying to find creative ways to use them. I’ve used this basic recipe before in Pumpkin Whoopie Pies, Pumpkin Toffee Cookies, and Pumpkin Cranberry Cookies. All those recipes are awesome, so I thought I’d try it with the addition of pecans.
I loved ’em. 🙂 I made 10 batches of this recipe. I used a one-quarter cup cookie scoop so the cookies were large. Still they were wonderful. The only difficult thing about this recipe is judging when the cookies are done. I was baking 6 racks at a time (in two ovens). I had the cookies bake in as little as 20 minutes and as much as 30 minutes! No kidding, they were all over the map.
The best way to ensure doneness is to touch them. They need to be firm to the touch without being overcooked. If the cookies are still soft and make an indentation when you touch them with your finger, they’re not done! I also wanted them beyond the gooey look when a cookie is not done. Anyway, each oven is different. Another way to check them is to actually sample one. A lot depends on how many racks of cookies you have in the oven at the time. I rotated my cookies every six minutes. I know there were a couple of batches that I cooked with five rotations (30 minutes).
If you enjoy pumpkin and pecans, this scrumptious cookie recipe is for you! The spices add so much flavor but the pecans give it a zesty bite. Pumpkin Pecan Cookies were a hit with all those on our Christmas cookie baking list this year. I hope you give them a try for your holiday baking needs, Christmas Cookie Exchanges or even tailgating parties throughout the New Year.
Pumpkin Pecan Cookies are delightful for the holiday season.
I needed a cookie without chocolate since I had already made so many this season with chocolate. This one really fit the bill.
Pumpkin Pecan Cookies are so scrumptious, you’ll have a hard time staying out of them!
Here’s what I did.
I used these ingredients.
In a mixing bowl place brown sugar, pumpkin, eggs, vanilla, ginger, cloves, cinnamon, pumpkin pie spice, baking powder, baking soda and salt.
Add oil.
Mix ingredients with an electric mixer until well combined.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add coarsely chopped pecans.
Stir ingredients to combine. The mixture is going to seem a little goopy.
Scoop dough with a one-quarter cup cookie scoop.
Place cookie scoops on large greased baking sheets.
Bake cookies at 350 for 20-30 minutes or until cookies are set when touched with your finger and don’t leave an indentation.
Pumpkin Pecan Cookies are terrific for tailgating parties and potlucks. Especially during the fall and winter months.
Pumpkin Pecan Cookies will cure any sweet tooth craving you have–without being overloaded with sugar.
Here’s the recipe.
PUMPKIN PECAN COOKIES
(My own concoction)
Pumpkin Pecan Cookies
Equipment
- 2 18x26" cookie sheet pans
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 nut chopper if nuts are not previously chopped
- 1 spatula
- measuring cups
- measuring spoons
- 1 1/4 cup cookie scoop
Ingredients
- 2 cups brown sugar packed
- 1 cup canola oil or use coconut oil or avocado oil
- 15 oz. can solid pack pumpkin puree NOT pumpkin pie mix
- 2 large eggs
- 4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 tsp. sea salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- 1 1/2 tbsp. ground cinnamon
- 1/2 tbsp. ground ginger (1 1/2 teaspoons)
- 1/2 tbsp. ground cloves (1 1/2 teaspoons)
- 1 tsp. pumpkin pie spice
- 2 cups pecans coarsely chopped (measure after chopping)
Instructions
- Preheat oven to 350°.
- Lightly grease baking sheets; set aside.
- Combine oil, brown sugar, pumpkin, eggs, salt, baking powder, baking soda, vanilla, cinnamon, ginger, cloves and pumpkin pie spice in a large mixing bowl.
- Mix well with an electric mixer until creamy.
- Add the flour and pecans.
- Stir with a wooden spoon until very well combined; this may take 4-5 minutes.
- With a one-quarter cup cookie scoop, drop cookie dough onto prepared baking sheets.
- Bake at 350° for 15-20 minutes or until done. (See note below).
- Rotate cookie sheets on oven racks every six to seven minutes of baking time.
- Cool completely.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Pumpkin lovers will rave over these cookies!
If you want a chocolate-free cookie for the holidays, this is a great one!
Pumpkin Pecan Cookies are perfect for holiday baking.
You may also enjoy these delicious recipes!
Pumpkin Pecan Thumbprint Cookies
Pumpkin Pecan Cookies
Equipment
- 2 18×26" cookie sheet pans
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 nut chopper if nuts are not previously chopped
- 1 spatula
- measuring cups
- measuring spoons
- 1 1/4 cup cookie scoop
Ingredients
- 2 cups brown sugar packed
- 1 cup canola oil or use coconut oil or avocado oil
- 15 oz. can solid pack pumpkin puree NOT pumpkin pie mix
- 2 large eggs
- 4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 tsp. sea salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- 1 1/2 tbsp. ground cinnamon
- 1/2 tbsp. ground ginger (1 1/2 teaspoons)
- 1/2 tbsp. ground cloves (1 1/2 teaspoons)
- 1 tsp. pumpkin pie spice
- 2 cups pecans coarsely chopped (measure after chopping)
Instructions
- Preheat oven to 350°.
- Lightly grease baking sheets; set aside.
- Combine oil, brown sugar, pumpkin, eggs, salt, baking powder, baking soda, vanilla, cinnamon, ginger, cloves and pumpkin pie spice in a large mixing bowl.
- Mix well with an electric mixer until creamy.
- Add the flour and pecans.
- Stir with a wooden spoon until very well combined; this may take 4-5 minutes.
- With a one-quarter cup cookie scoop, drop cookie dough onto prepared baking sheets.
- Bake at 350° for 15-20 minutes or until done. (See note below).
- Rotate cookie sheets on oven racks every six to seven minutes of baking time.
- Cool completely.
2 Comments
marie johson
January 19, 2020 at 10:32 am
Wonderful recipe. My whole family enjoyed it. thanks for sharing 🙂
Teresa
January 19, 2020 at 4:49 pm
Hi, Marie. So glad you liked the recipe. It’s a delicious cookie without being overly sweet.