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Step 7 Cool and glaze-130kb

Buttery Pecan Pumpkin Spice Cookies

These buttery pecan pumpkin spice cookies are soft, tender, and filled with cozy fall flavors. Made with real pumpkin puree, warm pumpkin pie spices, brown sugar, and crunchy pecans, they're a delicious homemade treat for autumn, Thanksgiving, and holiday gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 20 minutes
Total Time 47 minutes
Servings 4

Ingredients
  

Cookie Dough

  • ½ cup unsalted butter softened
  • ½ cup brown sugar packed
  • ¼ cup granulated sugar
  • ¼ cup pumpkin puree
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup chopped pecans

Optional Vanilla Glaze

  • ½ cup powdered sugar
  • 1-2 tablespoons milk or cream

Instructions
 

  • Prepare the Ingredients: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Measure the ingredients and blot excess moisture from the pumpkin puree if it appears watery.
  • Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar for 2–3 minutes until light and creamy. Scrape down the sides of the bowl as needed.
  • Add the Pumpkin and Vanilla: Mix in the pumpkin puree, egg yolk, and vanilla extract until combined. The mixture may look softer than traditional cookie dough, which is normal.
  • Combine the Dry Ingredients
  • In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  • Fold in the Pecans and Chill
  • Fold in the chopped pecans evenly. Cover and refrigerate the dough for 20 minutes to help control spreading and make it easier to scoop.
  • Shape and Bake
  • Scoop the dough into approximately 12 portions and place them on the prepared baking sheet, leaving about 2 inches between cookies. Bake for 11–14 minutes, until the edges are set and the centers remain slightly soft.
  • Cool and Glaze
  • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. For the optional glaze, whisk powdered sugar with milk or cream until smooth, then drizzle over completely cooled cookies. Allow the glaze to set before serving.

Notes

 
  • Pumpkin puree: Use plain 100% pumpkin puree, not sweetened pumpkin pie filling.
  • Butter: Use softened butter rather than melted butter for the intended texture.
  • Dough consistency: Pumpkin adds moisture, so chill the dough if it feels too soft.
  • Pecans: Chop the pecans into small pieces for even distribution. Toasting them lightly is optional.
  • Baking: Remove the cookies when the edges are set and the centers still look slightly soft.
  • Cooling: Cool completely before adding the glaze.
  • Refrigerator: Store in an airtight container for about 5–7 days for best quality.
  • Freezer: Freeze baked cookies for up to 3 months for best quality.
  • Reheating: Warm an unglazed cookie at 300°F (150°C) for 3–5 minutes if desired.
 

Nutrition Facts

 
  • Calories: 420 kcal
  • Protein: 5 g
  • Total Fat: 22 g
  • Saturated Fat: 10 g
  • Carbohydrates: 54 g
  • Fiber: 2 g
  • Sugar: 33 g
  • Sodium: 220 mg
  • Cholesterol: 75 mg
 
Note: These are approximate estimates. Actual nutrition will vary depending on the ingredients and whether you use the optional glaze.