• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Art and the Kitchen
  • Recipe Index
  • Contact
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Contact
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Cookies Bars and Squares

    Pumpkin Pecan Cookies

    Sep 21, 2019 by Laureen King

    Share
    Pin
    Share
    Jump to Recipe
    Pumpkin Pecan Cookies that are soft, fluffy and perfectly spiced. via @artandthekitchPumpkin Pecan Cookies that are soft, fluffy and perfectly spiced. via @artandthekitch

    Absolutely delicious Pumpkin Pecan Cookies have a soft cake-like texture and scrumptious pumpkin spice flavor! Perfect Fall dessert.

    Wire rack filled with pumpkin cookies topped with a pecan. One cookie with bite out of it.

    The recipe for these Pumpkin Pecan Cookies was adapted from one of my Mom's old-fashioned recipes for pumpkin cookies. I changed it a bit by adding pecans and using butter instead of margarine. These cookies make the perfect fall dessert that will have your kitchen smelling amazing. You can't beat the comforting smell of fall spices like cinnamon, nutmeg, cloves and ginger.

    Wire rack filled with pumpkin cookies topped with a pecan.

    When making this recipe I chopped the pecans into quarters and did not add the crumbs. This helps to keep the cookies light and fluffy. I prefer these cookies just plain and simple topped with a half pecan. If you like a bit of frosting on them try my cream cheese frosting recipe , it would be tasty addition.

    Cutting board with chopped pecans and stainless steel knife.

    When making this recipe be sure to use pure canned pumpkin not pumpkin pie filling. As well, I have found various brands of canned pumpkin can vary quite a bit in water content, so if the pumpkin seems watery be sure to strain excess water out. Another tip is to stir the pecans into the batter by hand to avoid breaking them up.

    Stainless steel bowl filled with cookie dough for pumpkin cookies.

    Pumpkin Pecan Cookies have a light cake-like batter that is quite sticky so I found it easiest to use two teaspoons to place dough on cookie sheet. Be sure to use parchment paper to ensure nice brown bottoms on the cookies.

    Baking sheet lined with parchment paper filled with scooped out pumpkin cookie dough. Each cookie topped with a pecan.

    These cookies will fly off the plate, but if necessary store in airtight container. A great cookie for Holiday Baking that freezes very well.

    Pumpkin cookie with bite out, topped with a pecan on copper wire rack.

    Be sure to try more favorite pumpkin recipes:

    No Bake Triple Layer Pumpkin Pie

    Pumpkin Bread Pudding

    Pumpkin Cheesecake tarts

    Halloween Pumpkin Spice Sugar Cookies

    Pumpkin cookie with bite out of it on copper wire rack.

    Pumpkin Pecan Cookies

    Laureen King
    old-fashioned pumpkin cookies with soft cake-like texture
    4.37 from 22 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 15 minutes mins
    Cook Time 12 minutes mins
    Course cookies, Dessert
    Cuisine American
    Servings 36
    Calories 115 kcal

    Ingredients
      

    • 2 cups all purpose flour
    • ½ teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground cloves
    • ¾ cup butter softened
    • 1 ¼ cups packed brown sugar
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • 1 cup canned pumpkin
    • 1 cup pecans
    • pecan halves for garnish optional

    Instructions
     

    • Preheat oven to 350º F. Line cookie sheets with parchment paper
    • Combine together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Set aside.
    • In large mixing bowl beat butter and brown sugar until creamy.
    • Add eggs, one at a time, beat until combined.
    • Beat in vanilla and pumpkin until combined.
    • Gradually add in dry ingredients and mix until combined.
    • Stir in chopped pecans. I do this by hand to prevent pecans from breaking up too much.
    • Drop heaping teaspoon of dough onto prepared cookie sheet. I use two teaspoons to drop dough onto cookie sheet.
    • If desired, top with ½ pecan.
    • Bake 350º F oven for 11-13 minutes until top of cookies are slightly brown.
    • Remove to wire rack to cool completely.

    Nutrition

    Calories: 115kcalCarbohydrates: 14gProtein: 1gFat: 6gSaturated Fat: 3gCholesterol: 22mgSodium: 91mgPotassium: 62mgFiber: 1gSugar: 8gVitamin A: 1196IUVitamin C: 1mgCalcium: 21mgIron: 1mg
    Keyword pumpkin cookies
    Tried this recipe?Mention @ArtAndTheKitchen or tag #ArtAndTheKitchen!
    Copper wire rack filled with pumpkin cookies topped with a pecan.

    If you enjoy this recipe please come back, drop me a comment and rate this recipe 5 star. Thank you for your support.

    Share
    Pin
    Share

    More Cookies Bars and Squares

    • Three cake pops decorated with colorful candy sprinkles.
      Confetti Cake Pops
    • Fluffy banana cookies on brown parchment lined baking sheet.
      Banana Spice Cookies
    • Stack of Rice Krispie treats with butterscotch center.
      Butterscotch Rice Krispie Squares
    • Cubes of fudge made with oreo cookie pieces.
      Cookies and Cream Fudge
    photo of author laureen

    About Laureen

    I created Art and the Kitchen as a way to share many great, tried and true recipes. My collection of recipes include family favorites and those special recipes handed down from my Mom, Grandma and friends. My recipes range from good old homestyle cooking to exquisite gourmet meals. Read more...

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Maryann Deutscher

      September 21, 2019 at 8:57 pm

      Delicious

      Reply
      • Laureen King

        September 21, 2019 at 9:52 pm

        thank you Maryann.

        Reply
    2. Jochiam

      September 21, 2019 at 8:58 pm

      5 stars
      Perfect autumn dessert with coffee.

      Reply
    3. CWK

      September 21, 2019 at 10:07 pm

      5 stars
      These were so delicious. I like them fresh the best

      Reply
    4. PATRICIA RAMSEY

      December 16, 2019 at 2:02 pm

      What can I substitute for if I don't have ground cloves?

      Reply
      • Laureen King

        December 16, 2019 at 2:16 pm

        HI Patricia, you would probably be ok to just leave the cloves out.

        Reply

    Primary Sidebar

    Welcome

    laureen

    I am Laureen, creator of Art and the Kitchen. On my blog you will find a collection or amazing recipes from homestyle-comfort food, gourmet and exceptional baking recipes! Read more!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Popular Recipes

    • Decorative glass jar filled with homemade BBQ sauce.
      Homemade Jack Daniel's BBQ Sauce
    • Stack of Greek marinated ribs with green onion sprigs and lemon slices
      Greek Ribs
    • slice of creamy New York Cheesecake on a plate
      Tall and Creamy New York Cheesecake
    • strawberry sauce in glass jar with wooden spoon fresh strawberries in background
      5 Minute Strawberry Sauce

    Footer

    SEEN ON

    as seen on promo graphic

    SEEN ON

    as seen on promo graphic

    ↑ back to top


    • Privacy Policy
    • Copyright
    • Sign Up for emails to get the latest recipes and updates!
    • Contact
    • About

    Copyright © 2023 Art and the Kitchen