Description
Soft, cake-like pumpkin cookies featuring warm autumn spices and the buttery crunch of oven-toasted pecans.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup pecans, chopped and toasted
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Spread chopped pecans on a tray and toast for 5-7 minutes until fragrant; remove and let cool.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the pumpkin puree and vanilla extract until the mixture is smooth.
- In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually stir the dry ingredients into the wet mixture on low speed until just combined.
- Fold in the toasted pecans using a spatula.
- Scoop rounded tablespoons of dough and place them 2 inches apart on the baking sheet.
- Bake for 10-12 minutes, or until the edges are set and the tops spring back slightly.
- Cool on the pan for 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American