Pumpkin Pecan Cookies
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.
- 2 cups brown sugar packed
- 1 cup canola oil
- 15 oz. can Libby's 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 coarsely chopped pecans
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.
Mix well with an electric mixer until creamy.
Add the flour and pecans.
Stir with a wooden spoon until combined.
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).
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
Calories: 246kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 14mgSodium: 133mgPotassium: 58mgFiber: 1gSugar: 15gVitamin A: 1650IUVitamin C: 0.8mgCalcium: 40mgIron: 0.7mg