Oh, nothing says autumn quite like the irresistible aroma of pumpkin cookies wafting through your kitchen! I absolutely love baking these fluffy little delights, especially when the leaves start to turn and the air gets that crisp, cool bite. They’re packed with the warm flavors of cinnamon and nutmeg, and the addition of crunchy pecans gives them that perfect texture. Trust me, these cookies are not just tasty—they’re the perfect spooky snacks for Halloween gatherings or cozy nights in! Picture this: a plate of golden-brown cookies, their edges just a bit crispy, and the centers soft and chewy. You can’t help but smile as you enjoy these seasonal treats. So, let’s dive into this delightful recipe together and make your kitchen the coziest spot this fall!
Ingredients List
Gathering the right ingredients is key to baking these fabulous pumpkin cookies with pecans. Here’s what you’ll need:
- 1 cup pumpkin puree – Make sure it’s pure pumpkin puree, not pumpkin pie filling!
- 1/2 cup granulated sugar – This will add just the right amount of sweetness.
- 1/2 cup brown sugar – I love using light brown sugar for a slight caramel flavor.
- 1/2 cup unsalted butter, softened – Let it sit out for a bit to reach room temperature; trust me, it makes creaming easier.
- 1 large egg – This helps bind everything together beautifully.
- 1 teaspoon vanilla extract – A splash of vanilla elevates the flavors wonderfully.
- 2 cups all-purpose flour – Spoon it into your measuring cup and level it off for accuracy!
- 1 teaspoon baking soda – This will give your cookies a nice lift.
- 1 teaspoon baking powder – A double boost for that perfect texture!
- 1 teaspoon ground cinnamon – Who doesn’t love that warm, cozy spice?
- 1/2 teaspoon ground nutmeg – A pinch of nutmeg adds a lovely depth of flavor.
- 1/2 teaspoon salt – Just enough to balance the sweetness.
- 1 cup chopped pecans – Chop them roughly for that delightful crunch in every bite.
Make sure to gather everything before you start baking to keep the process smooth and enjoyable!
How to Prepare Pumpkin Cookies with Pecans
Let’s get those ovens preheating, shall we? Start by setting your oven to 350°F (175°C). This step is crucial because a properly preheated oven ensures that your cookies bake evenly and rise just right. While the oven warms up, grab a mixing bowl and cream together the unsalted butter, granulated sugar, and brown sugar until it’s light and fluffy. This process incorporates air into the mixture, giving your cookies that lovely texture we all adore.
Mixing Wet Ingredients
Now, it’s time to mix in the star ingredients! Add the pumpkin puree, egg, and vanilla extract to the creamed mixture. Whisk everything together until it’s beautifully combined. You want a smooth and cohesive mixture here—this is what brings all those delicious flavors together.
Preparing Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. This step is important as it ensures that all the leavening agents and spices are evenly distributed throughout the flour, which helps your cookies rise and taste fantastic.
Combining Mixtures
Now it’s showtime! Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to overmix here; a few lumps are perfectly fine. Overmixing can lead to tough cookies, and nobody wants that!
Adding Pecans
Time to fold in those chopped pecans. I like to use a spatula for this part, gently incorporating them into the dough. This ensures they’re evenly distributed without breaking them up too much, giving you delightful bites of crunch in every cookie.
Baking Process
Using a tablespoon, drop rounded spoonfuls of dough onto a lined baking sheet, making sure to space them about 2 inches apart. This gives them enough room to spread while baking. Pop them in the oven for about 12-15 minutes, or until the edges are lightly golden. You’ll want to keep an eye on them—when they start to look just right, that’s your cue!
Cooling and Serving
Once baked, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them set up nicely without falling apart. Once they’re completely cool, feel free to enjoy them right away—trust me, the warm flavors and soft texture are irresistible!
Tips for Success
To ensure your pumpkin cookies with pecans turn out absolutely perfect, here are some of my favorite tips! First off, always use fresh pumpkin puree if you can—it’s a game changer for flavor! Next, when measuring your flour, spoon it into the measuring cup and level it off with a knife to avoid packing it down; this will help keep your cookies light and fluffy. Don’t forget to let your butter soften at room temperature; it makes creaming so much easier and gives you that ideal texture.
Also, remember to keep an eye on your cookies while they bake. Every oven is a bit different, so check them a minute or two before the suggested time. Finally, let them cool completely before storing; this prevents them from becoming soggy. Following these tips will make your baking experience smooth and your cookies delightful!
Variations on Pumpkin Cookies with Pecans
One of the best parts about baking pumpkin cookies with pecans is how versatile they can be! If you’re in the mood to mix things up, here are some delightful variations to try. For a sweet twist, consider folding in chocolate chips—the combination of pumpkin and chocolate is simply divine! If you prefer a tart contrast, add dried cranberries for a burst of flavor. You could also swap out the pecans for walnuts or even chocolate-covered almonds for a unique crunch.
Feeling adventurous? Try adding a pinch of ginger or cloves to the spice mix for an extra kick! And for those cozy nights, a drizzle of maple syrup on top before serving can take these cookies to the next level. The sky’s the limit when it comes to customizing your pumpkin cookies to suit your taste!
Nutritional Information Section
When it comes to enjoying your pumpkin cookies with pecans, it’s always nice to know what’s in them! Just keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so these numbers are approximate:
- Calories: 150
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 20mg
- Sodium: 75mg
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 10g
- Protein: 2g
Feel free to indulge knowing that these tasty cookies bring warmth and sweetness to your autumn days! Just remember, moderation is key, even with such delightful treats.
Why You’ll Love Pumpkin Cookies with Pecans
- They’re incredibly easy to make, perfect for bakers of all skill levels!
- Packed with flavor, each bite bursts with warm spices and crunchy pecans.
- These cookies are the ultimate autumn treat, bringing the essence of the season right to your kitchen.
- Perfect for spooky snacks at Halloween gatherings or cozy nights in with family.
- They stay soft and chewy, making them a delightful addition to any dessert table.
- Versatile enough to customize with your favorite mix-ins, like chocolate chips or dried fruit!
- These cookies are sure to impress your friends and family, making them a crowd-pleaser.
FAQ Section
Can I use fresh pumpkin puree?
Absolutely! Using fresh pumpkin puree can really elevate the flavor of your cookies. It tends to have a more vibrant taste than canned, which can sometimes be a bit flat. Just roast and puree your pumpkin, and you’ll be rewarded with a deliciously fresh flavor that’ll make these cookies even more memorable. Plus, it gives a wonderful homemade touch!
How do I store leftover cookies?
To keep your pumpkin cookies with pecans fresh, store them in an airtight container at room temperature. They should last for about a week. If you notice they’re getting a bit stale, don’t worry! You can toss in a slice of bread to help retain moisture. Just be sure to check on it every couple of days, replacing as needed!
Can I freeze these cookies?
Yes, you can definitely freeze these cookies! Just let them cool completely, then place them in a single layer on a baking sheet to freeze for about an hour. After they’re firm, transfer them to a freezer-safe bag or container. They’ll keep well for up to three months. When you’re ready to enjoy, just thaw them at room temperature, and they’ll taste just as good as fresh!
What can I substitute for pecans?
If you’re not a fan of pecans or have allergies, there are plenty of alternatives! Walnuts are a great swap, giving a similar crunch and flavor. You could also try using sunflower seeds or pumpkin seeds for a nut-free option. If you want a sweeter touch, chocolate chips or dried fruit can add an interesting twist as well!
How can I make these cookies spicier?
For those who enjoy a bit of a kick, you can easily spice up these cookies! Consider adding an extra pinch of cinnamon or a dash of ginger to the mix. If you’re feeling adventurous, a sprinkle of cayenne pepper can add an unexpected but delightful heat. Just remember to start small; you can always add more spice, but it’s hard to take it away!
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Pumpkin Cookies with Pecans: 7 Steps to Success
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious pumpkin cookies with pecans, perfect for autumn.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract. Mix until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped pecans.
- Drop tablespoons of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use fresh pumpkin puree for the best flavor.
- For a twist, add chocolate chips or dried cranberries.
- Store cookies in an airtight container for up to one week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Pumpkin Cookies, Pecans, Spooky Snacks
