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Pumpkin Pecan Cookies | Can't Stay Out of the Kitchen | these lovely #Pumpkin #cookies are filled with all kinds of #Christmas spices & #pecans. They're absolutely mouthwatering & irresistible for your #holiday #baking needs, #ChristmasCookieExhanges or #tailgating parties through the #NewYear. #dessert #PumpkinDessert #PumpkinPecanCookies

Pumpkin Pecan Cookies

Teresa Ambra
Pumpkin Pecan Cookies are awesome! These delectable cookies are filled with pumpkin, pecans, and rich holiday spices like cloves, ginger, cinnamon and pumpkin pie spice. They're so irresistible everyone will want more. Excellent choice for holiday baking, Christmas Cookie Exchanges or tailgating parties into the New Year.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 30
Calories 242 kcal

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

NOTE: I was baking six trays in two ovens at a time. My cookies took closer to 25-30 minutes to bake completely.
 
NOTE: To determine doneness: touch the cookie with your finger. If the cookie springs back or makes an indentation, keep cooking. If the tops still look gooey, keep cooking. I had some cookies bake in 20 minutes but most of them took between 25-30 minutes to bake completely.
 
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 242kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 12mgSodium: 137mgPotassium: 109mgFiber: 2gSugar: 15gVitamin A: 2231IUVitamin C: 1mgCalcium: 45mgIron: 1mg
Keyword cookie, dessert, pecans, pumpkin
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