Soft Pumpkin Cookies With Pecans

A stack of five Pumpkin Cookies With Pecans sits on parchment paper. More cookies are placed around, and autumn leaves are in the background.

These Pumpkin Cookies are everything you love about fall, packed into a soft, chewy bite. With warm spices and crunchy pecans, they’re a perfect fit for any holiday or get-together. Plus, they’re quick and easy to make in just 30 minutes. Whether you’re baking for a potluck or tailgating, these cookies will be a hit.

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Prep Time: 20

Cook Time: 10

Total Time: 30

Course: cookies

Cuisine: American

Keyword: pumpkin cookies

Servings:

Calories: 207kcal

Equipment

Silicone baking mat

Ingredients

½ cup unsalted butter at room temperature
¼ cup packed brown sugar
½ cup granulated sugar
1 teaspoon pure vanilla extract
¼ cup pumpkin puree
1 ½ cups all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
1 tablespoon pumpkin pie spice mix
½ cup pecans chopped

US Customary - Metric

Instructions

In a medium bowl, cream together the butter, brown sugar, and granulated sugar until smooth. Stir in the vanilla extract and pumpkin puree, mixing until well combined. Set this mixture aside.
½ cup unsalted butter, ¼ cup packed brown sugar, ½ cup granulated sugar, 1 teaspoon pure vanilla extract, ¼ cup pumpkin puree
In a separate large bowl, sift together the flour, salt, baking powder, baking soda, and pumpkin pie spice.
1 ½ cups all-purpose flour, ¼ teaspoon salt, ¼ teaspoon baking powder, ¼ teaspoon baking soda, 1 tablespoon pumpkin pie spice mix
Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms. Gently fold in the chopped pecans. Cover the dough and chill in the refrigerator for at least 30 minutes or up to 3 days.
When ready to bake, preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper. Scoop out about 1 ½ tablespoons of dough for each cookie, roll into balls, and place them 3 inches apart on the baking sheets. Slightly flatten the tops with the back of a spoon or a cup. If desired, sprinkle a few extra pecans on top.
½ cup pecans
Bake the cookies for about 10 minutes, or until the edges are set and the centers remain soft. Allow the cookies to cool on the baking sheets before transferring them to a wire rack to cool completely. Enjoy!

Notes

Chill for Better Texture: Chilling the dough isn’t just for fun – it helps the cookies hold their shape and improves the flavor.
Soft Cookie Centers: Don’t worry if the centers seem a little underdone when you take them out. They’ll firm up as they cool.
Nut Options: No pecans? Walnuts work just as well, or you can skip the nuts entirely.
Pumpkin Purée Tip: Make sure to use plain pumpkin purée, not pumpkin pie filling, which has added sugar and spices.
Spice it Up: For a stronger spice kick, you can add an extra ½ teaspoon of pumpkin pie spice.
Cream the Butter Well: Be sure to really cream the butter and sugars until smooth – this is key to getting a chewy cookie.
Flavor Improves Over Time: These cookies taste even better the next day after the flavors have had a chance to meld.

Nutrition