Pumpkin Pecan Cookies
Pumpkin Pecan Cookies are a soft, cake-like cookie that is made with pumpkin puree, butter and lots of pecans. Top them with buttercream icing and sprinkle with chopped pecans or serve right out of the oven, either way these cookies are simply delicious.
ICING OR NO ICING
For me, the answer is YES, ice these cookies. This cookie is absolutely delicious and so beautiful with buttercream icing.
If icing isn’t your thing, skip the flattening techniques I describe next and you will end up with a cute little muffin looking cookie.
Because the cookie dough is sticky, you really need to flatten the cookie before baking if you want to add icing. I use two different techniques and they both worked really well. Here’s the two different ways to get the cookies flattened so they will be ready for icing:
USE A GLASS
With 1 1/2 Tbsp. cookie scoop place the cookies evenly spaced on a prepared cookie sheet. To make a flat cookie for icing, use the bottom of a glass or cup to flatten cookies. Because cookie dough is sticky, you will want to wet the cup before flattening each cookie.
FREEZE AND SLICE
Divide dough in plastic food wrap. Work the dough into an approx 2 in. log. Freeze the dough for at least 3 hours.
Remove from plastic wrap, slice and bake following the cooking instructions on the recipe card.
HOW TO MAKE PUMPKIN PECAN COOKIES
Pumpkin Cookie Batter
- Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside.
- In a mixing bowl, cream together butter and sugars until combined.
- Beat in egg, pumpkin puree and vanilla.
- In a separate mixing bowl add salt, baking powder, cinnamon and flour.
- Mix in dry ingredients until well combined.
- Chop pecans in food processor. Keep them big enough for some crunch.
- Add pecans and mix well.
- Drop 1-2 Tbsp (depending on how large you like your cookies) of dough and place evenly spaced on your prepared cookie sheets.
- Bake for 13-15 minutes.
- Let rest on cooling rack for 5 minutes before serving.
Buttercream Icing
- Mix room temperature butter, powdered sugar and vanilla until well combined.
- Add 1 – 2 Tbsp of heavy whipping cream or milk until you get the consistency you prefer.
- Be sure cookies are cool to the touch before icing.
- Spread approx 1 Tbsp of icing on each cookie and sprinkle with pecans.
MORE DESSERT RECIPES
PUMPKIN PECAN COOKIES
Pumpkin Pecan Cookies
Ingredients
Pumpkin Pecan Cookies
- 1 egg
- 1 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 1/2 cup Butter softened
- 3/4 cup Pumpkin Puree
- 1 1/2 tsp Vanilla
- 1/2 tsp Salt
- 1 tsp Baking Powder
- 1 tsp Cinnamon
- 2 1/2 cup All-Purpose Flour
- 1 1/2 c Pecans Chopped
Buttercream Icing
- 1/2 cup Butter
- 2 cup Powdered Sugar
- 1 tsp Vanilla
- 1-2 Tbsp Heavy Whipping Cream or Milk
Instructions
Pumpkin Cookie Batter
- Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside.
- In a mixing bowl, cream together butter and sugars until combined.
- Beat in egg, pumpkin puree and vanilla.
- In a separate mixing bowl add, salt baking powder, cinnamon and flour.
- Mix in dry ingredients until well combined.
- Add pecans and mix well.
- Roll 1-2 Tbsp (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.
- To make a flat cookie for icing, use the bottom of a glass to flatten cookies. Cookie dough is sticky, wet cup before flattening each cookie.
- Bake for 13-15 minutes.
- Let rest on cooling rack for 5 minutes before serving.
Buttercream Icing
- Mix room temperature butter, powdered sugar and vanilla until well combined.
- Add 1 – 2 Tbsp of heavy whipping cream or milk until you get the consistency you prefer.
- Spread approx 1 Tbsp of icing on each cookie and sprinkle with pecans.
oh my gosh, these cookies look amazing! Pumpkin and pecan is one of my favorite combinations. I like how to gave you suggestions on how to flatten them too- I would not have thought of the freezing and slice trick! Thanks for sharing!
Thank you! I hope you love them as much as I do!!
These look and sound amazing! I love baking with pumpkin and can’t wait to try these. I like that the dough can be frozen and baked at a later time, making it easy for my daughters to try baking them. Thank you for sharing this recipe.
I can’t wait for you to try them! Thanks for the comment!
I love, love, LOVE freeze-and-slice cookies! These bring me back to when I was a kid and my mother would help me slice pinwheel cookies at Christmastime. Thank you for sharing this recipe–I can’t wait to carry on the freeze-and-slice tradition with my kids!
Thank you Carolyn!
I’m a big fan of pumpkin and I’m super excited to try this recipe! Thanks for sharing!!
Thank you Natalie!
These cookies sound perfect for fall, and I say absolutely yes on the icing just because icing makes anything better! ????
Yes to icing, every time! Stock up on pumpkin, we’re having a shortage here in KC.
Love this recipe. These cookies look delicious. I have pinned the recipe and will be making it this season. Thanks for sharing.
Thank you Beth!